Sweet Potato “Kugels” with Crispy Nut Crumble

Sweet Potato “Kugels” with Crispy Nut Crumble

By Estee Kafra

I love the elongated shape of this sweet potato side dish on a plated dish. The crumbs can be made in advance and frozen. I hope your family enjoys them as much as mine did.

serves 10

• 5 smaller, similar-sized sweet potatoes
• ¼ cup oil, plus more for coating
• ½ cup brown sugar
• 1 Tbsp water
• 2 Tbsp Heaven & Earth Silan or maple syrup
• pinch cinnamon
• pinch ginger (optional)
• Nut Crumble
• ¾ cup almond flour
• ¼ cup Heaven & Earth Coconut Flour
• ¼ cup ground hazelnuts or more almond flour
• ½ cup brown sugar, packed
• ½ tsp cinnamon
• ¼ tsp ginger (optional)
• pinch salt
• 3½ Tbsp avocado oil

Preheat oven to 350°F (175°C).

Cut the sweet potatoes in half lengthwise.

Pour a few tablespoons oil on a baking sheet, dip the cut side of the potato in it, and place it on the baking sheet, face down. Bake for 30 minutes.

Remove sweet potatoes from oven and flip them over to the other side.

Heat the oil, brown sugar, water, silan or maple syrup, cinnamon, and ginger, if desired, in a saucepan and stir until melted.