Sweet Potatoes With Maple Granola Topping
Sweet Potatoes With Maple Granola Topping
This veggie side dish is so good that your guests might think it's dessert. Feel free to double the recipe to serve a crowd. Serve warm and watch the smiles.This recipe is adapted from "Fresh Traditions" by Jorj Morgan (Cumberland House Publishing, 2004) and was originally published in the South Florida Sun Sentinel.
Prep Time
15
minutes
Cook Time
1.23
hours
Servings
8
servings
Total time: 1.48 hours
Ingredients
- 4 large sweet potatoes (about 2 pounds)
- 1/4 cup (1/2 stick) plus 2 tablespoons butter
- 1/2 cup half-and-half
- 1/2 cup maple syrup plus 2 tablespoons, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- salt and freshly ground black pepper, to taste
- 1/2 cup prepared granola
Directions
- Preheat oven to 375 F.
- Bake 4 large sweet potatoes (about 2 pounds) for 45 minutes until soft. Remove potatoes from oven and let cool slightly.
- Peel sweet potatoes and place into the bowl of an electric mixer. Add 1/4 cup butter, 1/2 cup half-and-half, 1/2 cup maple syrup, 1 teaspoon ground cumin, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg. Season with salt and pepper to taste. Beat with electric mixer on medium speed to smash potatoes or use whisk attachment on high speed to whip until smooth.
- Spread potatoes into an 8-by-8-inch baking dish sprayed with no-stick cooking spray.
- Sprinkle 1/2 cup prepared granola over top. Dot granola with remaining 2 tablespoons butter cut into pieces and drizzle with remaining 2 tablespoons maple syrup.
- Reduce oven heat to 350 F. Bake 30 minutes until top is golden and casserole is heated through.