** This recipe was developed for Enjoy Life by Kendra Peterson, chef/owner of Drizzle Kitchen. To read her blog or find more of her delicious recipes, please visit her blog - Urban Tarte.
(serves 4)
ingredients:
4 sweet potatoes, roasted in skins
½ C dairy free milk of choice, unsweetened
3 T packed brown sugar
2 T butter flavored shortening (Spectrum is best), melted
topping:
2 Enjoy Life Foods Soft Baked Gingerbread Spice Cookies
½ C Enjoy Life Foods Crunchy Flax with Chia Cereal
1 C Enjoy Life Cinnamon Raisin Crunch Granola
½ C packed brown sugar
5 T butter flavored shortening (Spectrum)
directions:
Preheat oven to 350.
Cut the sweet potatoes in half and scoop out the sweet potato flesh into a large bowl. Add the dairy free milk, packed brown sugar, and the melted shortening. Mix until smooth.
Use a small amount of extra shortening to lightly grease a 2-3 qt. soufflé dish or an 8×8 glass baking dish. Scoop the sweet potato mixture into the greased dish.
Pour all topping ingredients into the bowl of a small food processor. Pulse until combined, but still chunky. Evenly pour over the sweet potato mixture.
Place the baking dish in the oven and cook for 20-30 minutes until topping is lightly golden.
As a gluten free guy, I am also a roasted vegetable maven; so when I saw this wonderful recipe I knew I had to try it. Can’t wait to serve this to my vegetable-lovin’ family who I know will just “eat this up”. Thanks for this blog. I will be sure to revisit regularly.
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Happy cooking!