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INGREDIENTS

  • 8 cups peeled and cubed sweet potatoes (3 large)
  • 1 tbsp avocado oil
  • 1 tsp pumpkin spice
  • 1 cup unsweetened almond milk
  • 1 tsp maple syrup
  • 0.25 cup of oats
  • 0.5 cup of pecans
  • 1 tsp maple syrup
  • 0.5 tsp vanilla extract

INSTRUCTIONS

  • Preheat oven to 375° 
  • On a parchment lined baking sheet toss sweet potatoes and avocado oil and bake for 35 minutes. 
  • Combine cooked sweet potato, pumpkin spice, almond milk, and maple syrup into a Vitamix or food processor and blend until pureed. Add more almond milk if needed. 
  • Pour puree into a glass pyrex dish and spread evenly. 
  • Combine topping- pulse in a food processor and add on top. 
  • Bake in oven for 5/10 minutes a 400°
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