SWEET POTATO COFFEE CAKE
3 medium sweet potatoes, peeled
1⁄4 cup unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon salt
TOPPINGS
1⁄2 cup brown sugar
1⁄3 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1⁄2 cup chopped pecans
1⁄2 cup oats
1⁄4 cup mini chocolate chip
powdered sugar, for dusting
DIRECTIONS
Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don’t fit on one baking sheet, you might need two; it’s important to have them all in a single layer and not overlapping.
Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.
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1⁄4 cup unsalted butter, melted
2 tablespoons brown sugar
2 tablespoons maple syrup
1⁄2 teaspoon vanilla extract
1⁄2 teaspoon salt
TOPPINGS
1⁄2 cup brown sugar
1⁄3 cup all-purpose flour
1 teaspoon ground cinnamon
4 tablespoons unsalted butter
1⁄2 cup chopped pecans
1⁄2 cup oats
1⁄4 cup mini chocolate chip
powdered sugar, for dusting
DIRECTIONS
Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don’t fit on one baking sheet, you might need two; it’s important to have them all in a single layer and not overlapping.
Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.
WWW.FOOD.COM
FOLLOW MY DAILY POSTS
https://www.facebook.com/michele.wrecsics.7?fref=nf
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