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Sweet Potato Breakfast Crisp

Boil or roast sweet potatoes until soft, remove skins. Preheat oven to 350 degrees. In a food processor or medium bowl, whip together cooked sweet potatoes, eggs, greek yogurt, and vanilla until smooth and velvety. Pour mixture into a pie pan or 8 x 8 square pan. In a small bowl, combine oats, flax, chopped nuts, cinnamon, brown sugar, and salt. Cut butter into cubes and blend into oat mixture wit. . .

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Servings: 5

Prep Time: 00:30

Cook Time: 00:25

Main Ingredients

4 - 5 small sweet potatoes

2 eggs 1/2 cup plain greek yogurt

1 teaspoon vanilla

2 cups oats

1/4 cup ground flax seed

1/2 cup finely chopped walnuts or pecans

1 teaspoon cinnamon

1/4 cup brown sugar

5 tablespoons butter

dash salt

Preparation

1Boil or roast sweet potatoes until soft, remove skins.

2Preheat oven to 350 degrees.

3In a food processor or medium bowl, whip together cooked sweet potatoes, eggs, greek yogurt, and vanilla until smooth and velvety. Pour mixture into a pie pan or 8 x 8 square pan.

4In a small bowl, combine oats, flax, chopped nuts, cinnamon, brown sugar, and salt. Cut butter into cubes and blend into oat mixture with a fork or your fingers until incorporated. Top sweet potato mixture with oat topping and put in oven for about 25 minutes, until top is golden brown and fragrant.

Reviews: 0

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