Sweet Potato Breakfast with Gingerbread Pecan Crisp

Name: Sweet Potato Breakfast with Gingerbread Pecan Crisp
Yield: Serves 4, with extra Gingerbread Pecan Crisp
Ingredients: maple syrup or dark brown sugar; 1 tablespoon dark buckwheat flour; ½ cup pecan halves, roughly chopped; ½ teaspoon sea salt; zest of 1 orange; 4 small or 2 large sweet potatoes, well-scrubbed; ¼ cup crème fraîche or whole milk plain yogurt; ⅓ cup coconut oil, melted; 2 tablespoons molasses; 2 cups large flake rolled oats (not instant); 2 teaspoons ground dried ginger; 2 teaspoons coconut oil; 1 teaspoon ground cinnamon; orange wedges; ⅓ cup orange juice

Preparation info

Serves
4
, with extra Gingerbread Pecan Crisp

Difficulty
Easy

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Vegetables gussied up for breakfast. Yes, I went there. If you’re curious and/or skeptical of a sweet potato cavorting about in your breakfast bowl, all the more reason to try it, I say.

Ingredients

For the Gingerbread Pecan Crisp

⅓ cup coconut oil, melted
⅓ cup orange juice
2

Vegetarian
Gluten-free
Breakfast

Method

Make the Gingerbread Pecan Crisp

Preheat oven to 300°F. Line a large-rimmed baking sheet with parchment paper. In a large bowl, combine oil, orange juice, and molasses. Mix in remaining ingredients. Spread evenly onto prepared baking sheet and