Woah. This sunflower crumble is as good as it gets. After one bite it was clear that I must have it on absolutely errrrything. The crumble is the genius from the ah-mazing My New Roots blog (she also just came out with a book). It’s the topping from the Deluxe Butternut Macaroni n’ Tease recipe (which is still 100% still on my to-make list because I mean…just look at it). <3
For this recipe I used the sunflower crumble on oven-roasted sweet potatoes instead of pasta. Get this in your life as soon as humanly possible and don’t hesitate about making extra. xoxoxo
Oven Roasted Sweet Potato With ‘My New Roots’ Sunflower Crumble Topping
Serves two. Recipe and directions for the topping from My New Roots. Check it out along with every other recipe on that blog. <3 <3
What you need:
- 2 small/medium garnet yams
- 1 cup raw sunflower seeds
- 1 tbsp. coconut oil
- 2 tbsp. nutritional yeast flakes
- ½ tsp. fine grain sea salt
- ¼ tsp. garlic powder
- ¼ tsp. ground paprika
What you do:
- Preheat oven to 400 degrees
- Bake sweet potatoes for 30 – 40 minutes, until almost done.
- Make the sunflower crumble topping: Toast sunflower seeds in a dry skillet over medium heat (3 – 5 minutes). Toss frequently so that they don’t burn. Once toasted, transfer seeds to a large plate to cool. Add topping ingredients to a food processor, followed by the cooled sunflower seeds, and pulse to combine/chop the seeds.
- Remove potatoes from oven, slice down the center, and lightly mash the tops (see photo 2 above). You want “open faced” sweet potatoes so that the sunflower crumble sticks.
- Spoon crumble onto sweet potatoes (enough to cover the tops) and put them back in the oven. Bake until crumble is lightly toasted on top.