
Ingredients:
- 3 lbs raw sweet potatoes, diced into large chunks
- 2 large eggs
- 3/4 cup butter, melted
- 1/2 cup almond milk
- 1 1/3 cup light brown sugar,
- 1 teaspoon vanilla extrat
- pinch of salt
- dash of cinnamon
- 1/2 cup gluten-free flour
- 1 cup of pecans
- In a large pot, boil sweet potato chunks until soft and are fork tender. Drain well and transfer to a large bowl
- Pre-heat oven to 350 F and spray a dutch oven pan with cooking spray oil.
- In a the large bowl sweet potato, add eggs, 1/4 cup butter, milk, 1/2 cup of brown sugar,vanilla, pinch of salt, and cinnamon. Mix well, until no chunks (use a electrical mixer will be easier). Add to the dutch oven pan and smooth the top with a spatula.
- With the rest of the butter, mix rest of brown sugar, flour, pink of salt in a bowl and toss with a fork until crumbs form.
- Crush pecans into small pieces and add to the crumb mixture. Mix well.
- Add the crumb mixture to the top of the sweet potato mix in the dutch oven and bake for 45 minutes. Or until top is lightly golden brown.