Sweet Potato & Spicy Pecan Crisp

By seamline

Ingredients

• 1/2 tsp Cayenne Pepper
• 5 whole Dates (dried)
• 1/4 c Ghee
• 3 tbsp Maple Syrup
• 1/2 c Oats / Oatmeal
• 1/2 c Pecans
• 2 pinch Salt (Mineral Salt)
• 3 c Sweet Potato

Details

Servings 6
Preparation time 15mins
Cooking time 16mins
Adapted from joyfulbelly.com

Preparation

Step 1

1. Coarsely chop through the nuts. In a large frying pan or cast iron, melt 2 tbsps of ghee over low-medium heat. Add maple syrup, a pinch of sea salt, and red chili powder. Mix well, then add pecans and oats to your glaze mix. Stir to completely coat the nuts. Toast for 3-5 minutes. Remove from heat and let cool.


2. Pre-heat oven to 350 degrees. Grate the sweet potatoes. Feel free to leave the skins on. Coarsely chop your dates and remove pits. In a medium-large mixing bowl, toss sweet potatoes, dates, and remaining 2 tbsp of ghee. Sprinkle in sea salt.


3. Lightly grease a baking dish that has a tight fitting lid. A dutch oven, ceramic dish, or pyrex are all excellent choices. Pour sweet potato mixture into the dish to about 2-3'' in height. Use a spatula to spread them evenly.


4. Spread crust mixture over the sweet potatoes. Crust should be approximately 1/2 inch thick.


5. Bake covered for 1 hour. Remove lid for the lid for the last 10 minutes for a crispy top. When you pull it out of the oven, drizzle with a little maple syrup and sprinkle of sea salt. Make it "a la mode" by serving with a dollop of maple syrup yogurt!