Sweet Potato Coconut Pecan Crumble Image

Sweet Potato Coconut Pecan Crumble

Make this Tonight - "My Two Cents Christmas"

75
Cook Time
(Minutes)

Ingredients

  • 5 jumbo sized yams peeled and cut into medium diced cubes
  • Water (enough to barely cover yams)
  • 1⁄2 teaspoon sea salt
  • 1⁄2 tablespoon Cinnamon
  • 1⁄2 teaspoon nutmeg
  • 1 teaspoon Coconut extract
  • 1 3⁄4 cup pecans
  • 1 3⁄4 cup shredded coconut
  • 3⁄4 cup brown sugar
  • 1⁄2 cup gluten free flour (rice flour)
  • 1⁄2 cup vegan butter
  • 1⁄4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg

Steps

  1. Bring water to boil. Add yams, sea salt, cinnamon, nutmeg and coconut extract and cook until yams are tender but still firm.
  2. In a separate bowl mix ingredient of Coconut Pecan Crumble, mix with hands so that the butter is folded throughout. Set aside.
  3. Drain Yams and reserve 1 ½ cups of the cooking water. Put the potatoes into a casserole dish and allow to cool slightly.
  4. Top with Coconut Pecan topping, and bake uncovered 20 minutes at 375 or until top is brown