Very good holiday recipe that adds the tartness of cranberry and the sweetness of apples
Quantity
0
Quantity Unit
Prep Time (minutes)
40
Cook Time (minutes)
30
Ready In (minutes)
70
Ingredients
Amount
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
