- PREP-TIME: 15 MINUTES / READY IN: 2 HOURS, 15 MINUTES
- MAKES ONE 2-QUART CRISP
Sweet potato and pineapple may not be an obvious combo, but the balance of earthy sweetness from the spuds and lip-puckering brightness of the juicy fruit are truly a match made in heaven. Here, this crave-worthy combo is mixed with maple syrup, ginger, and cloves before being topped with a crunchy oat and walnut crumble. Shredded coconut adds an extra layer of tropical intrigue, ensuring each bite transports you to a beachside cabana. Serve this unique pineapple crisp with Aquafaba Whipped Cream or banana nice cream for an extra decadent experience.
By Ellen Boeke,Dec 12, 2023
INGREDIENTS
- 2 lb. sweet potatoes, peeled and cut into 1-inch pieces
- Sea salt, to taste
- 3 cups chopped fresh pineapple
- ½ cup unsweetened pineapple juice
- 6 tablespoons pure maple syrup
- 2 tablespoons white whole wheat flour
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ¾ cup quick-cooking rolled oats
- ¼ cup chopped walnuts
- 3 tablespoons unsweetened flaked coconut
INSTRUCTIONS
- Preheat oven to 400°F. Place sweet potatoes on a parchment-lined baking sheet. Season with salt. Roast 30 minutes or until just tender.
- Reduce oven temperature to 375°F. In a large mixing bowl combine roasted sweet potatoes, pineapple, pineapple juice, and 2 tablespoons of the maple syrup. Sprinkle with flour, ginger, and cloves; toss to combine. Spread evenly in a 2-quart baking dish.
- For topping, in a medium bowl stir together oats, walnuts, coconut, and the remaining 4 tablespoons maple syrup. Spoon over sweet potato mixture.
- Bake, uncovered, 25 to 30 minutes or until filling is bubbly and topping is lightly browned. Cool slightly on a wire rack. Cut into six slices and serve warm.