A healthy, sweet potato dessert boat, stuffed with crisp topping and drizzled with almond butter. It’s a great alternative to sweet potato pie, or a perfect breakfast for sweet tooths. Vegan, gluten-free, oil-free and refined sugar free.
- Preheat your oven to 415F.
- Prep your sweet potatoes by piercing with a knife in several spots, all the way around. This acts like a vent for steam!
- Lay your potatoes on a nonstick baking sheet and bake in the oven until fork tender (roughly 45-50 minutes depending on your potato size).
- Meanwhile, prepare your crisp topping by combining oats, almond butter, maple syrup, cinnamon, vanilla and salt in a bowl. Mix to combine and make sure oats are evenly coated. The mixture should kind of stick together in clumps.
- Once potatoes are cooked, remove from the oven, slice down the middle and stuff with crisp topping.
- Return to the oven and bake for an additional 12-15 minutes at 375F, or until crisp is golden brown. Alternatively, you can broil the topping until crisp as well.
- Top with additional almond butter and chopped pecans to serve.
- Store in an airtight container for up to 3 days in the fridge, or store in freezer. Broil or bake to reheat before eating.
*you can substitute this mixture for 2 tablespoons almond flour + 3 tablespoons rolled oats for extra crumbly-ness.
- Prep Time: 5 mins
- Cook Time: 60 mins
- Category: breakfast, dessert
- Method: baking
Keywords: sweet pototo boats, sweet potato crumble, sweet potato dessert, healthy dessert, vegan, oil free, gluten free, refined sugar free, plant based