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KIWI magazine

sweet potato bake

Most versions of sweet potato dishes include marshmallows, and it’s easy to eat enough to send your blood sugar skyrocketing—before you’ve even had dessert. Skip the marshmallows for a crunchy—but still sweet!—topping made with walnuts, oats, and brown sugar. While you’re at it, toss out the butter and white sugar used in the potato filling; keep things moist with applesauce.

Active time: 20 minutes

Total time: 45 minutes

Ingredients

  • 4 medium sweet potatoes, peeled and chopped into 2-inch pieces
  • 1⁄2 cup walnuts, coarsely chopped
  • 3⁄4 cup whole wheat pastry flour
  • 1⁄2 cup rolled oats
  • 13 cup brown sugar
  • 1 teaspoon salt, divided
  • 1 teaspoon cinnamon, divided
  • 1⁄4 teaspoon ginger
  • 1⁄4 cup canola oil
  • 1⁄2 cup unsweetened applesauce
  • 2 tablespoons agave nectar

Directions

  1. Bring a large pot of water to a boil, then boil sweet potato pieces for 5 to 7 minutes, or until fork-tender. Drain and set aside.
  2. In a small bowl, combine the walnuts, flour, oats, sugar, 1⁄2 teaspoon salt, 1⁄2 teaspoon cinnamon, ginger, and canola oil. Mix with a fork.
  3. Once potatoes have cooled, mash with a fork or potato masher. Add the applesauce, remaining salt and cinnamon, and agave nectar, and mix to combine.
  4. Transfer sweet potato mixture to a 9-by-13-inch baking dish coated with nonstick cooking spray, then top with the oat-nut topping. Bake in a 350°F oven for 25 minutes, or until topping is golden brown.
Makes 8 servings

Per serving: calories 290, fat 13 g, protein 5 g, carbohydrates 41 g, dietary fiber 5 g

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