Sweet Potato, Pecan & Oat Crisp

Sweet Potato, Pecan & Oat Crisp

Six ingredients. That's all your need to make this delicious dish which could be a dessert, breakfast, snack or even a main meal!


  • 2 cups grated spray-free Sweet Potato
  • 1 cup spray-free Pecans
  • 1 cup organic Oats
  • 1-2 tablespoons Pure Honey
  • 4 tablespoons Ghee (or butter)
  • 2 teaspoons Cinnamon

Preheat your oven to 170 degrees. Place grated sweet potato in a small baking dish (approx 16 x 27cm). In a frying pan, melt the ghee and stir in honey, cinnamon, pecans and oats. Fry until slightly golden and crispy then pour over the sweet potato.

Bake in the oven (covered) for about 45 minutes. Uncover and bake for a further 10 minutes to get a crispy top.

Serve with yoghurt, ice-cream, almond butter, fruit or pretty much anything you like!

Tip: Don't use aluminium foil to cover your baking dish - it's so wasteful! Just place an oven tray over the top.

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