A creamy layer of sweet potato pie filling between layers of oat and pecan crust. Quick, easy, delicious, healthy and gluten free!
Let’s talk about crumbles.
Specifically, let’s talk about sweet-crunchy-brown-sugar-pecan-crumbles-on-top-of-creamy-sweet-potato-pie. Yea, that just happened.
I’m a huge fan of crusts, crumbles, streusels…whatever name you want to call it. But, if it resembles sweet bits of crunchy goodness, I am in. The only thing I don’t like about the aforementioned? Butter is usually the reason for the crumbliness.
Guess what? No.butter.here.
The crust is made completely with coconut oil, which make its healthy and gives it a flavor that really plays well with sweet potatoes. Is it weird that I just started thinking about writing a dating profile for coconut oil? Don’t answer that.
P.s I just had 6 cups of coffee. In 30 minutes. So, bear with me.
Ok, bringin’ it back. The crust is also made from pecans and oat flour which adds a nuttiness and crunch that plays well with the creamy filling. I may have been watching too much “Millionaire Matchmaker.” But, seriously, have you guys seen that show? Best.show.ever.
Ok, enough about crusts and dating shows and too much coffee. In between the layers of cruncherific, nutty, crusty goodness is a smooth, sweet potato filling with just a hint of cheesecake (‘cause why not?) It may not be the “traditional” sweet potato pie filling but, let me tell you, it definitely could stand its ground if it got into a brawl with Mr. Traditional. Plus, squares are more fun to eat than pie ‘cause you can use your hands. Who doesn’t like hand eating food?
Maybe dogs, ‘cause they don’t have thumbs. But, that’s it.
Want more sweet potato?