Roasted Sweet Potato Boats - Second Harvest

Ingredients

• 3 small sweet potatoes
• 1/3 cup oats
• 2 tbsp. creamy almond butter (or nut/seed butter)
• 1 1/2 tbsp. maple syrup
• 1/4 tsp. vanilla
• 1/2 tsp. ground cinnamon
• pinch of salt
• 1/3 cup pecans
• Preheat oven to 415°
• Prep potatoes by piercing with a knife in several spots-to act as a vent for steam.
• Lay the potatoes on a nonstick baking sheet and bake for 45-50 minutes.
• While they are baking prepare your crisp topping by combining the oats, butter, maple syrup, cinnamon, salt and vanilla until the oats are evenly coated. This will be sticky and in clumps.
• When potatoes are cooked, remove from oven and cut down the middle and stuff with crisp topping.
• Return to oven and bake for another 12-15 minutes at 375°, or until they are golden brown.
• Top with more almond butter and pecans and serve.