Maple Sweet Potato Crisp

Preheat oven at 350º

(Sweet Potatoes)
Remove the bad spots from:
4 small-medium or 2 large,
sweet potatoes (about 3 c cooked)
Rinse & put in a glass pan with:
2 c water

Bake at 350º for 1 1/2 - 2 hrs.

While baking the Sweet Potatoes,
you can make the Granola Topping.

(Granola Topping)
Put in a bowl or mixer bowl:
(one of these whole grain flour options)
3/4 c amaranth, wheat, spelt or kamut
OR
1 c millet, rice or oat
1/2 - 1 1/2 c pecans, walnuts
or sliced or slivered almonds
(depending on how much you like)
3 c rolled oats
1 t salt
1/2 c honey
Mix in a mixer or with a spatula & set aside.

After baking the Sweet Potatoes, let cool.
(to cool faster, you can cut each Sweet Potato in half & put on plates, or cool by running the Sweet Potatoes under cold water or setting them in a container of cold water until they are cool)

When cool, peel off the skins, or scoop out with a spoon & set aside.

Put in a blender:
the baked Sweet Potatoes
1/4 c pure maple syrup
1/8 t salt
3/4 - 1 c water
& blend for 10 sec.

Spread out in a 9x13 glass pan.

Crumble the Granola Topping over the Sweet Potatoes.

Press down in the middle with a spatula or back of a large spoon, making it thinner in the middle & thicker around the edges.

Bake at 350º for 30 - 37 min.

Cut into squares & serve
or refrigerate in an airtight container for up to 3 days
or freeze.

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