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Granola Streusel-Topped Sweet Potatoes
medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups)
cup whipping cream
tablespoons butter or margarine
cup real maple syrup or maple-flavored syrup
Nature Valley™ maple brown sugar crunchy granola bars (2 pouches from 8.9-oz box), crushed
tablespoons butter or margarine, melted
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Make this rich casserole up to 8 hours ahead of time, but sprinkle with the granola bar mixture just before baking.
For the prettiest dish with the best flavor, use dark-orange or red sweet potatoes in this recipe.
In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish. In small bowl, mix crushed granola bars and 2 tablespoons melted butter; sprinkle over potatoes.
Bake 25 to 30 minutes or until hot and topping is crisp.