|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 3 | cups, cubes | Sweetpotato | 3 | large (3-1/4" dia) (approx 2 per lb) | apple | 1 1/2 | cups, whole | cranberries (fresh) or 1 12 oz. package chopped | 1 | cup, chopped | pecans | 1/2 | cup | splenda, brown sugar | 1/2 | cup | oatmeal | 1/2 | cup | wheat flour, wholewheat | 3/4 | teaspoon | cinnamon, ground | 3/4 | teaspoon | nutmeg | 8 | tablespoons | Organic, Vegan Smart Balance Buttery Spread |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Spray sweet potatoes with butter flavored pan release and roast on a sheet pan at 350º for 20 - 30 minutes until tender but still somewhat firm. Cool and peel and cut into medium chunks. (Or, open can of sweet potatoes and cut into medium chunks.)
Cut pineapple/apples into medium chunks. (Or, open can of pineapple chunks.)
Combine brown sugar, oatmeal, flour, and spices. Using a pastry blender or two forks,
cut butter into the mixture until there are lumps the size of hazelnuts. (There can be some larger and smaller lumps.) Add the chopped pecans.
Gently stir together the sweet potatoes, pineapple/apple chunks, and cranberries.
Gently toss with 1/3 cup of the oatmeal mixture.
Butter or spay the baking dish with pan release and turn the sweet potato mixture into it. Sprinkle the rest of the oatmeal mixture on top. Bake at 350º for 30 to 40 minutes until topping is golden brown.
makes 12 1/4 cup servings |
|
