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I love the elongated shape of this sweet potato side dish on a plated dish. The crumbs can be made in advance and frozen. I hope your family enjoys them as much as mine did.
5 smaller, similar-sized sweet potatoes
1/4 cup oil, plus more for coating
1/2 cup brown sugar
1 tablespoon water
2 tablespoons silan, such as Heaven & Earth Date Syrup or maple syrup
pinch cinnamon
pinch ginger (optional)
3/4 cup Gefen Almond Flour
1/4 cup Heaven & Earth Coconut Flour
1/4 cup Gefen Ground Hazelnuts or more almond flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
pinch salt
3 and 1/2 tablespoons Tonnelli Avocado Oil
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Cut the sweet potatoes in half lengthwise.
Pour a few tablespoons oil on a baking sheet, dip the cut side of a potato in it, and place it on the baking sheet, face down. Continue until all sweet potatoes have been placed. Bake for 30 minutes.
Remove sweet potatoes from oven and flip them over to the other side.
Meanwhile, heat the oil, brown sugar, water, silan or maple syrup, cinnamon, and ginger, if desired, in a saucepan and stir until melted.
Brush cut side of the sweet potatoes with the glaze and bake for another 15–20 minutes, until cooked through.
Combine the flours, hazelnuts, brown sugar, cinnamon, ginger, if desired, and salt in a large bowl and mix. Add the oil and mix until small crumbs form. Place on a baking sheet and bake for 10–12 minutes, until just browning.
Store the sweet potatoes and crumble separately.
Heat the sweet potatoes and place crumble on top right before serving.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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