YOUR SOLIN GENERATED RECIPE
Baked Sweet Potato Pecan Crumble
Baked canned sweet potato and Greek yogurt custard topped with a golden toasted pecan and oat crumble.
INGREDIENTS
1.5 cup Greek yogurt
0.5 cup canned sweet potato puree
2 large egg whites
0 ounce pecans
1 tablespoon rolled oats
1 teaspoon ground cinnamon
0.5 teaspoon vanilla extract
0.5 teaspoon maple syrup
0.13 teaspoon sea salt
PREPARATION
Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.
In a medium mixing bowl, whisk together the canned sweet potato puree, Greek yogurt, egg whites, vanilla extract, sea salt, and half of the ground cinnamon until the mixture is completely smooth.
In a separate small bowl, toss the chopped pecans and rolled oats with the maple syrup and the remaining ground cinnamon until the mixture is evenly coated.
Pour the sweet potato custard mixture into the prepared baking dish, smoothing the top with a spatula.
Evenly sprinkle the pecan and oat crumble over the top of the sweet potato base.
Bake for 25 to 30 minutes, or until the center is set and the topping is fragrant and toasted.
Remove from the oven and let the dish cool for 5 minutes before serving.