- Prep-time: / Ready In:
- Makes one 2-quart crisp
- print/save recipe
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.
For more fruity crisp and cobbler recipes, check out these tasty ideas:
By Ellen Boeke,
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.
Comments (0)
(0 from 0 votes)