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Jerrelle shows us how to throw boring tradition out the window this holiday season. Impress guests with this sweet gingersnap streusel topping instead!
Ingredients
Casserole:
3–4 large sweet potatoes
14 dates, pitted
½ cup flax milk (or cashew/hemp/coconut/almond)
½ cup brown sugar
Streusel topping:
1 cup flour
1 Tbsp ground ginger
2 tsp cinnamon powder
¼ tsp cardamom
¼ cup brown sugar
¼ tsp salt
¼ cup molasses
¼ cup coconut oil, melted
½ cup chopped pecans
Steps
1.) Add pitted dates to a medium bowl and cover with warm water. Let soak for at least an hour or up to overnight.
2.) Clean and scrub sweet potatoes, poke with holes all around surface, place on a small baking sheet and roast in a 375ºF oven for one hour, or until cooked completely through. Remove from oven and allow to cool completely. Peel off skins. Add to a large bowl and mash with a potato masher.
3.) In a blender, blend dates, milk and brown sugar until smooth. Fold into the mashed sweet potatoes and pour mixture in an oiled baking dish.
4.) Make the streusel. In a large bowl, combine the flour, ginger, cinnamon, cardamom, brown sugar and salt. Pour in the molasses and combine. Add the melted coconut oil and chopped pecans. It should look like coarse sand.
5.) Sprinkle streusel over the sweet potatoes, and bake at 350ºF degrees until streusel hardens, nuts toast, and sweet potatoes heat through.
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