Sweet Potato Strawberry Crumble

Filling:

2 medium-ish sweet potatoes- yams, shredded – cone #2

3 1/2 – 4 cups strawberries, halved

1/4 cup raw cane sugar or maple syrup or  1 T. stevia

1 tbsp coconut  flour

1 tsp cinnamon

1/2 tsp ground ginger

1 tsp nutmeg

Crisp:

1 1/4 cup rolled oats

1 1/2 cups low sugar granola

2 pinches of salt

1 tbsp cinnamon

a good sprinkle of ground flax

1/2 cup almond or soy milk

In a large bowl combine the shredded potatoes, strawberries, sugar ,coconut flour, and spices -coat, then let rest. In a medium bowl, combine and stir the dry ingredients first: oats, granola, sugar, salt, cinnamon, and flax. Place strawberry mixture ingredients in EOS start cooking at medium heat. Then cover evenly with your crumble crust. Pour a little soy or almond milk over the top.

Bake for 20 minutes. Medium –click- low.  Serve with coconut cream or coconut bliss ice cream.