Today we are sharing a super simple recipe that punches a big “WOW” factor for the Thanksgiving table!
Sweet potatoes are a staple during any Thanksgiving dinner, but if you are health conscious, follow a specific diet, or have food aversions they can be a delicious marshmallow topped bummer! This year our entire family is eating Paleo so I set off to make a sweet potato recipe that would taste amazing, hold its own next to the delicious fluffy white and butter filled sweet potatoe casserole, and was still healthy!
That’s how this Hassleback Sweet Potatoes with Paleo Crumble recipe came about.. Trust me, your going to want to try this one!IMG_8023

IMG_8030

Ingredients:
For the potatoes-
4 sweet potatoes
5 TBS of melted butter or ghee
1/2 tsp of cinnamon
1 TBS of pure maple syrup

For the Paleo Crumble
4 TBS of coconut flour
1 TBS of arrowroot starch
2 TBS of Coconut or Date sugar
2 TBS of melted butter or ghee
1 tsp of alcohol free Vanilla extract
1/4 C of pecan pieces
A pinch of salt
1/2 tsp of cinnamon
2 TBS of milk (almond or cashew taste best)

IMG_8035
Directions:
•Preheat oven to 400°
•Wash and pat dry the sweet potatoes
•Using a sharp knife make 1/8 inch (or as thin as you can) slices into the potato about 1/3 of the way down.
•Set on a greased baking sheet.
•Mix the remaining potato ingredients into a small bowl or measuring cup.
•Pour the melted butter mixture over the potatoes, striving to get in between the slices!
•Make the crumble by mixing all of the ingredients in a small bowl.

Top the potatoes with the crumble, and try and squeeze some crumble into the potatoes slits as well.
•Cover with foil and bake for 40 minutes. Next remove the foil and bake for an additional 10 minutes.
Enjoy!!
-BB

To see more recipes from the talented Brooke..head to Bits of BB instgram here!

 

Leave a Reply

Your email address will not be published. Required fields are marked *