Sweet Potatoes with Crumb Topping

Serving Size 1/12 recipe, Serves 12
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Sweet Potatoes

  • 6 large sweet potatoes, baked until fork tender
  • 1 cup Crumb Topping

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)


Full Recipe:

  1. 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.
  2. Cool and slice 1/4 inch thick. Lay in casserole dish and top with 1 cup Crumb Topping.
  3. Bake for 30 minutes.

Exchanges 2 starch

Crumb Topping Only:

  1. Place all ingredients in food processor fitted with steel blade.
  2. Process until the butter is incorporated into the mixture.
  3. You will still have some large crumbs.

Serves 80*
*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