INGREDIENTS:

• 2 large sweet potatoes
• 2 tbsp oats
• 2 tbsp brown sugar
• ¼ cup chopped pecans
• 2 tbsp melted butter 
• ¼ tsp cinnamon 

DIRECTIONS:

1. Cut the sweet potato into dics, approximately 2-3cm in thickness. Place on a baking sheet, spray with olive and a pinch of salt.
2. Bake at 375 for 20-25 minutes until tender (use a fork to test, it should be able to smoothly slide in).
3. Mix the remaining ingredients in a bowl to create the streusel topping. 
4. Once the sweet potato is cooked, add the streusel topping evenly across each disc. Place back in the oven for 5-10 minutes until golden brown.

Alternative – If you want to make this as a sweet potato casserole, boil 4 sweet potatoes until tender. Scoop out the filling and mash along with 1 tsp cinnamon, 2 tbsp butter and 1 egg. Add a double recipe of the streusel topping and bake for 20-25 minutes at 350 until golden brown. 

NUTRITION:Recipe makes 6 servings

• Cals: 153
• Protein: 2g
• Carbs: 25g
• Fat: 6g