Sweet Potato Pie Crumble
medium sweet potatoes
skinned and cut into quarters or 1 1/2 can sweet potato puree (about 3 cups sweet potato puree)
or flax eggs, lightly beaten
unsweetened almond milk
or milk of choice
pure maple syrup
regular or gluten free
or other whole grain flour of choice
dash of sea salt
Preheat oven to 350°F.
In a medium pot, boil sweet potatoes for about 10 minutes or until soft.
Remove from pot allow to cool for 10 minutes. Then transfer to food processor and process until smooth.
Lightly beat eggs and then add all other ingredients for the filling and stir to combine.
Grease an 8" pan with coconut oil and pour the sweet potato mixture in.
Place in the oven for about 25-30 minutes
While that is baking, stir all of the ingredients together for the crumble topping.
When the sweet potato mixture is sturdy enough, (put a toothpick in and see that it is not all liquid) pour the crumble topping gently on top of the mixture.
Allow to bake for another 15-25 minutes or until the topping is to the darkness preferred.
Allow to cool for about 15 minutes before serving.
Store leftovers in the fridge!
This is the first time I have ever used coconut sugar in a recipe. It turned out pretty well. You can use twice the amount of maple if you prefer!