Sweet Potato Casserole Boats
Ingredients
Sweet Potato Casserole Boats
- 2 small to medium-sized sweet potatoes, skins scrubbed clean
- 2-3 tsp vegan butter
- 2-3 tsp brown sugar
- 1 tsp cinnamon
- Pinch of salt
Crumble
- 1/2 cup rolled oats
- 3 Medjool dates
- 1/4 cup pecans
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- Pinch of salt
Extra Toppings
- Cinnamon
- Nutmeg
- Vegan Butter
- Nut butter of choice
- Maple syrup
Preparation
Preheat the oven to 400F.
Poke holes into each sweet potato and place them on a baking tray. Bake for about 40-45 minutes or until the sweet potatoes are soft to touch (baking time may vary depending on size and thickness).
In a food processor, combine the crumble ingredients (rolled oats, Medjool dates, pecans, maple syrup, cinnamon, and salt) and process until a crumbly and sticky mixture forms.
Remove the baked sweet potatoes from the oven and allow them to cool for about 5 minutes. Cut each sweet potato in half, ensuring that the cut side is facing up.
Add a little vegan butter, cinnamon, brown sugar, and salt to each half of the sweet potatoes. Use a fork to slightly mash the inside of the sweet potatoes.
Top each sweet potato half with the desired amount of crumble mixture.
Place the sweet potato boats back in the oven and bake for an additional 5-10 minutes.
Remove from the oven and add extra toppings as desired, such as cinnamon, nutmeg, vegan butter, nut butter, and maple syrup.
Serve and enjoy!
