This recipe works as a side dish or dessert! I prefer and recommend you use freshly baked sweet potatoes, but canned sweet potatoes may easily be substituted, just be sure to drain thoroughly or you will have a soggy bottom!
Preheat oven to 375.
Butter the bottom and sides of a 10” x 10” glass or stoneware baking dish.
In a medium mixing bowl add:
3 eggs mix well, then add:
3 cups mashed sweet potatoes (approximately 3 lbs of whole sweet potatoes that have been baked until tender and mashed. Canned sweet potatoes may be substituted.)
¼ cup melted butter, to this measuring cup add 2 drops Vitality Cinnamon Bark, 2 drops Vitality Clove, 2 drops Vitality Nutmeg, 1 drop Vitality Cardamom, mix well and add to the mixing bowl.
½ teaspoon salt
¼ cup maple syrup
Mix well, then add to the buttered baking dish. Set the baking dish aside and make the topping.
Einkorn & Pecan Crumble Topping
In a mixing bowl add:
1 cup einkorn flour
¼ cup organic coconut sugar
1 cup chopped pecans
1 teaspoon pumpkin pie spice
Mix well, then add:
¼ cup melted butter
Mix well and allow the topping to rest in the bowl for 10 minutes. This will give the einkorn flour time to properly absorb the liquid. The topping will be chunky. Loosely crumble it over the sweet potato in the baking dish. Bake for 35 mins or until topping is nicely browned. Best served warm!
Please follow me here, or visit my fb page @eoculinaryguru for the soon to be released link to my cookbook featuring over 50 pages or recipes using einkorn flour and einkorn wheat berries! Thank you & have a very Happy Thanksgiving!