Roasted Sweet Potatoes

Published: March 12th, 2013 |

This week’s comfort food makeover: a crisp alternative to sweet potato casserole.

From the hot gooeyness of the perfect mac ‘n’ cheese to a cinnamon-laced slice of apple pie, comfort food is more than just a meal—it can do wonders for the soul. Unfortunately, most comfort foods come with a lot of the not-so-good-for-you: too much fat, too much sodium, too much sugar. But we’re here to help. This month, we’re taking traditional recipes and tweaking them to save you calories as well as time in the kitchen. (Missed the last makeover? Find it here.) Got a favorite comfort food recipe you’d like to see remade? Tweet it to us @BetterForYou1.


Thanksgiving is my favorite holiday. There’s no extra fuss—all you and your loved ones need is a tasty meal! One of the culinary highlights of the day: sweet potato casserole. It’s so good it can steal the main dish’s thunder. Too bad it usually comes loaded with butter, cream, and sugar. Here, we take sweet potatoes and give them a better-for-you do-over with just the right amount of sweetness and crunch.

Recipe Remake Secrets:

  • Crisping sweet potato wedges means you can cut the cream and a lot of the butter you would use with a casserole.
  • Topping the potatoes with pecan-brown sugar streusel adds extra flavor and texture without going overboard.

Roasted Sweet Potatoes
Serves 8
Prep Time: 5 min
Cook Time: 50 min

4 large sweet potatoes, peeled
1/2 tablespoon olive oil
1/2 teaspoon coarse salt
1/2 teaspoon cinnamon
1/2 cup pecan halves, coarsely chopped
2 tablespoons flour
2 tablespoons steel-cut oats
1 tablespoon unsalted butter
1 tablespoon dark brown sugar
1 tablespoon maple syrup or honey
Pinch nutmeg

1. Preheat oven to 425°F. Halve each sweet potato lengthwise and then quarter each half lengthwise, making a total of eight wedges per potato. Toss sweet potatoes with oil, salt, and cinnamon. Roast sweet potatoes in a large roasting pan for 25 to 35 minutes, stirring occasionally.

2. While sweet potatoes are roasting, stir the pecans, flour, oats, butter, brown sugar, maple syrup (or honey), nutmeg, and coarse salt to taste with a fork until mixture is thoroughly combined to make streusel topping.

3. When sweet potatoes are done, bake the streusel topping on a foil-lined baking sheet at 425ºF until crispy, about 15 minutes. Reheat the sweet potatoes in the oven for 5 minutes if necessary. Transfer the roasted sweet potato wedges to a serving dish and top with the streusel.

Handy Hint:
To minimize cleanup, line the roasting pan for the potatoes with foil and then reuse that pan when baking the streusel. Any flavor left on the foil from the sweet potatoes will make the streusel topping even more delicious.

-Nina Lincoff
Image by Nina Lincoff

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Related Links:
Ward Off Sugar Cravings
Healthy Pantry Essentials
Easy Ingredient Swaps for Healthier Meals

Keywords: recipe remake, recipes