
Sweet Potato Coconut Pecan Crumble
Make this Tonight - "My Two Cents Christmas"
75
Cook Time (minutes)
10
ServingsIngredients
- 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
- Bring water to boil. Add yams, sea salt, cinnamon, nutmeg and coconut extract and cook until yams are tender but still firm.
- In a separate bowl mix ingredient of Coconut Pecan Crumble, mix with hands so that the butter is folded throughout. Set aside.
- Drain Yams and reserve 1 ½ cups of the cooking water. Put the potatoes into a casserole dish and allow to cool slightly.
- Top with Coconut Pecan topping, and bake uncovered 20 minutes at 375 or until top is brown