Sweet Potato Breakfast Crisp

Preheat oven to 375 F.

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.

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

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.

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.