Sweet Potato Coconut Crisp
Author: 
Recipe type: Side Dish, Dessert
Cuisine: Thanksgiving, American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
A creamy, crispy side dish made of sweet potatoes, coconut milk and a delicious oat & pecan topping. Enjoy with your Thanksgiving meal or as a healthy dessert afterward.
Ingredients
  • 2 Sweet Potatoes, peeled & cubed
  • ½ C. Coconut Milk
  • 2 Egg Whites
  • 2 Packets Stevia or ½ C. Sugar
  • 2 T. Cinnamon
  • 2 tsp. Nutmeg
  • 3 T. Coconut Oil, melted
  • ½ C. Old Fashioned Oats
  • ¼ C. Pecans, chopped
  • 1 tsp. Salt
Instructions
  1. Preheat oven to 350.
  2. Peel and cube sweet potatoes. Add to a pot of water and boil for about 20 minutes.
  3. Drain potatoes from water and puree them in a blender or food processor with the milk, egg whites, 1 packet of stevia, 1 T. of Cinnamon and 1 tsp. of Nutmeg.
  4. Pour potato mixture into a baking dish.
  5. Combine pecans, oats, melted coconut oil, and the remaining stevia, cinnamon, nutmeg and salt in a small bowl. *Tip: Add whole pecans to a plastic sandwich bag, then break apart with a mallet (or even a coffee mug) to make pieces if yours aren't already chopped.
  6. Evenly distribute topping over the potato mixture.
  7. Bake uncovered for about 40 minutes.
  8. Enjoy!
Nutrition Information
Serving size: 1 Calories: 167
Recipe by Whitney E. RD at https://www.whitneyerd.com/2014/11/sweet-potato-coconut-crisp.html