Blueberry Crumble with Sweet Potato Cream

I had went to the grocery store when I returned from a trip. I bought blueberries without realizing I already had some hiding in the refrigerator. So now I have a ton of blueberries to use. The blueberries are the inspiration for this summery treat.

The sweet potato (white) makes a luscious creamy sauce. If you do not like sweet potatoes, try the white variety they have a different flavor. Hard to believe this sweet sauce is made out of veggies.

Filling:

• 4 c blueberries, fresh
• 1/2 c coconut sugar
• 1/2 tsp cinnamon, ground
• 1/4 tsp ginger, ground
• 1/4 tsp nutmeg, grated
• 2 tbsp lemon, juice
• zest of lemon
• 4 tbsp arrowroot/cornstarch
• 3 tbsp earth balance or almond butter

In a large bowl combine all the ingredients and stir so the blueberries are coated. Spoon into a baking dish (rectangular cake size).

Crumble Topping:

• 1 c GF rolled oats
• 1 c pecans, chopped
• 6 Medjool, dates, chopped
• 4 tbsp GF Flour Blend – Vegan
• 1/2 tsp cinnamon, ground
• 1/4 tsp ginger, ground
• 1/4 tsp nutmeg, grated

Mix together all the ingredients and spoon on top of the blueberry mixture.

Preheat oven to 375 degrees. Bakes for 30-35 minutes. The fruit mixture should be bubbly. Let cool about 10 minutes before serving. Top with Sweet Potato Cream.

Sweet Potato Cream:

• 5 c sweet potato (white), cubed, steamed
• 2/3 c maple syrup
• 2 tbsp pure vanilla extract
• 3/4 – 1 c water

Peel and cubed sweet potato into 1 inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with a 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill. for at least an hour.