sweet potato cobbler.

Lemon and cinnamon sweet potato baked under a crunchy oat, nut and almond crumble topping.

Dietary: Vegan
Baking Time: 20 minutes
Serves: 4

Filling Ingredients:
1 large sweet potato, diced, boiled until tender and drained
1 lemon, zested
1/2 cup brown or coconut sugar
1 teaspoon ground cinnamon

Cobbler Topping:
1 cup rolled oats
1/2-3/4 cup walnuts or nuts of your choice
1 cup almond meal
1/2 cup maple syrup or rice malt syrup
1/3 cup melted coconut oil
Pinch of sea salt

Method:
Preheat the oven to 180°C.
In a large bowl, fold the cooked sweet potato through the lemon zest, sugar and cinnamon.
Transfer to a small to medium baking dish.
In the same bowl, combine the topping ingredients and sprinkle over the filling.
Bake for about 20 minutes, or until the topping is golden and crunchy.
Cool slightly and serve with ice cream, cream or yoghurt.