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These potatoes will surely be the star of your holiday table- think of them like mini sweet potato casseroles! Using a vegetable oil spread instead of butter cuts back on calories and saturated fat, but not on flavor. Sweet potatoes are high in Vitamin A and fiber. The pecan and oats bring an extra dose of fiber and are heart healthy.
Yield
6 Servings
Preparation time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes
Ingredients
For the potatoes
6 medium sweet potatoes
1/4 C maple syrup
1 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp vanilla extract
4 Tbsp vegetable oil spread (I Can't Believe It's Not Butter or similar)
For the crumble
6 Tbsp all purpose flour
1/3 C old fashioned oats
1/2 C coarsely chopped pecans
3 Tbsp firmly packed light brown sugar
1 Tbsp finely chopped fresh rosemary
1 tsp cayenne pepper
4 Tbsp vegetable oil spread (I Can't Believe It's Not Butter or similar, melted)
Instructions
- For the potatoes: Preheat oven to 350°F. Prick each potato with a fork and microwave, uncovered, on high for 15 to 20 minutes, or until soft.
- For the crumble: Meanwhile, combine the flour, oats, pecans, brown sugar, rosemary, and cayenne in a medium bowl. Add the butter and stir until the mixture comes together and forms clumps. Place the mixture in an airtight container and refrigerate until use. (This can be made up to 1 week in advance.)
- To assemble: Cut an oval out of the top of each potato. Scoop out the flesh from each potato and leave a 1/4-inch rim of potato and skin intact.
- Mash together the potato flesh, maple syrup, salt, cinnamon, vanilla, and butter in a medium sized bowl until smooth. Spoon the potato mixture back into potato skins. Top each with approximately 1/3 cup of the crumble mixture.
- Place potatoes back into the oven and bake for 15 to 20 minutes, or until the crumble is golden brown and toasted.
Notes
Nutrition Information:
Calories: 357, Saturated Fat:3.3 g, Sodium: 300mg, Added Sugars: 10.5g, Fiber:5.6g