Roasted Sweet Potatoes
Enjoy this crisp alternative to sweet potato casserole.
- 4 sweet potatoes,large, 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 brown sugar, dark
- 1 tablespoon maple syrup or honey
- pinch nutmeg
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.
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.
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.
|Polyunsaturated fat||1.9 g|
|Monounsaturated fat||4.1 g|
|Saturated fat||1.5 g|