By:Â Marla Meridith
If you have not all ready figured it out I am completely obsessed with everything sweet potato and pumpkinÂ as soon as September 1st hits. By the time October rolls around even more so. I never really tire of these flavors. In my last post I shared a savory take using sweet potatoes in my Sweet Potato Coconut Curry with Chicken and Bacon Recipe.
In this recipe, I amplify the natural sweetness of garnet yams with a little natural sweetener and a medley of raisins and spices. Top your crisp with a dollop of freshly whipped cream for even more of a treat!
4 – 6 Sweet Potatoes (Garnet Yams) cleaned & keep skins on. Should yield about 15 ounces of Sweet Potato mash.
OR- one 15 ounce can of unsweetened Sweet Potato puree
1/4 cup light Sour Cream
splash of Milk (any kind is OK, I like fat free milk)
Flavored Stevia drops (I like English Toffee or Vanilla) or your favorite natural sweetener to taste (Maple, Sucanat, Agave, Honey, etc)
1/4 teaspoon Pumpkin Pie Spice
1 cup Old Fashioned Rolled Oats
1/4 cup Golden Raisins
1/4 cup Raisins
1/2 teaspoon ground Cinnamon
3 tablespoons melted unsalted Butter (see note)
pinch of salt
Milk, Whipped Cream, Half and Half, Coconut Milk, Vanilla Ice Cream or Frozen Yogurt for serving
- Pre-heat oven to 425 degrees F. Put rack in center of oven. Place sweet potatoes on baking sheet and roast for about 35-40 minutes until completely softened and cooked through. Let the sweet potatoes cool & peel away the skin.
- Reduce oven heat to 375 degrees F, with rack in the center of the oven. Set aside 4 six ounce oven proof ramekins on a baking sheet.
- In a food processor, combine the peeled, roasted sweet potatoes, sour cream. Add your vanilla or English toffee stevia (or your sweetener of choice) to taste. Add a splash of milk to thin out if necessary.
- In a separate bowl, combine butter, oats, salt, cinnamon and raisins. Divide sweet potato mixture into 4 ramekins. Top with oat mixture. Place crisps in the oven and bake for about 15 minutes. Serve hot or warm with cream, fat free Greek yogurt, ice cream or as is.
Note:Â I like unsalted butter and then I salt our food to taste. If you use salted butter than you decide if you need additional salt in this recipe.
Photos: Marla Meridith
Marla Meridith is the creator, photographer, stylist, and go-to gal behind the blogÂ Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, and high energy life. She is obsessed with her family, food, travel, apples, cinnamon, and coffee. Look for her onÂ Twitter,Â Facebook,PinterestÂ andÂ StumbleUponÂ too.
For more of Marla’s recipes, follow me on Twitter (@MarcusCooks)