6 large sweet potatoes
3/4 cup butter
3/4 cup coconut sugar
3/4 cup blanched almond flour
1/4 tsp ground cinnamon
1/4 tsp sea salt
1 cup toasted pecan piecesDirections:
Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt. Place them on a sheet pan and bake for about 45 minutes, or until a knife inserted in the center goes in easily.
In a large bowl, mix the butter, coconut sugar and almond flour together until crumbly. Stir in the cinnamon, sea salt and pecans until well combined.
Slice the sweet potatoes lengthwise down the center and push the ends toward the middle to create an opening for the streusel stuffing. Stuff the sweet potatoes generously with the streusel topping and return to the oven. Bake for another 10 minutes or until the topping is bubbly and brown.
This is a gluten free, buttery, sweet and salty side dish.Presented by:
Courtney Holden, Benefit Your LifeDate Aired:
October 23, 2012
Courtney Holden, Benefit Your Life