Sweet Potatoes With Crumb Topping
1303 days agoSkip to recipe
I have a savory tooth as opposed to a sweet tooth so a sweet potato casserole dripping in syrup or topped with marshmallows doesn’t appeal to me, but a crumb topping with oatmeal, nuts and brown sugar surely does! A bit healthier, but still full of great flavor.
When prepping this recipe, I discovered a great knife for slicing sweet potatoes. Cutco’s Gourmet Prep Knife has a great balance of heft and finesse.
While my recipe calls for baking the potatoes before slicing them, this knife is really bold enough to slice through raw potatoes with little effort. If you’re baking the potatoes first, like I did here, the knife’s sharp Double-D® edge is super sharp and smoothly slices through the soft sweet potato flesh.
The crumb topping adds a hint of sweetness and nice texture to the dish. You can also use the crumb topping recipe alone for topping pies and tarts.
Nutritional information, Sweet Potatoes with Crumb Topping – Calories: 135, calories from fat: 25, total fat: 3.0 g, saturated fat: 0.5 g, trans fat: 0.0g, cholesterol: 0 mg, sodium: 65 mg, potassium: 465 mg, total carbohydrate: 26 g, dietary fiber: 4 g, sugars: 7 g, protein: 3g, phosphorus: 70 mg.
Nutritional information, Crumb Topping only – Calories: 40, calories from fat: 20, total fat: 2.0 g, saturated fat: 0.4 g, trans fat: 0.0 g, cholesterol: 0 mg, sodium: 25 mg, potassium: 20 mg, total carbohydrate: 5 g, dietary fiber: 0 g, sugars: 1 g, protein: 1 g, phosphorus: 15 mg.
Reprinted with permission from the American Diabetes Association. Copyright 2013 by the American Diabetes Association
Sweet Potatoes with Crumb Topping
- 6 large sweet potatoes, baked until fork tender
- 1 cup Crumb Topping
- 2 cups old-fashioned oats (not quick cooking)
- 1 cup Splenda Brown Sugar Blend
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1 cup walnut halves or pieces
- 4 ounces trans-fat-free margarine (such as Smart Balance)
- Heat oven to 375 F. Scrub the potatoes and bake for an hour or so. The time will depend on the size of the potatoes.
- Cool and slice 1/4 inch thick. Lay in casserole dish and top with 1 cup Crumb Topping.
- Bake for 30 minutes.
Exchanges 2 starch
Crumb Topping Only:
- Place all ingredients in food processor fitted with steel blade.
- Process until the butter is incorporated into the mixture.
- You will still have some large crumbs.
*This makes enough crumb topping to use on several pies, tarts, or batches of muffins. I like to prepare this and keep it in the freezer for a quick finishing touch on baked goods, too.
Serving size 1 tablespoon
Exchanges 1/2 carbohydrate