Sweet Potato Breakfast Crisp

1. 1

   Preheat oven to 375 F.

2. 2

   In a medium bowl, combine the agave syrup, coconut oil, half of the butter, the cinnamon and the ginger. Whisk to combine. Add the diced sweet potatoes and stir to combine.

3. 3

   Divide the sweet potatoes in syrup between two 10-ounce ramekins.

4. 4

   Next, in the same bowl, add the rolled oats and remaining half of the butter. Work the butter through the oats until it's crumbly and well-coated. Crumble over the sweet potatoes.

5. 5

   Bake at 375 F for 20-30 minutes. Baking time depends on the size of the sweet potato cubes. Test the pieces with a knife before removing them from the oven. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.