Sweet & Spicy Sweet Potatoes with Crunchy Topping
2014-11-25- Cuisine: American, Eclectic
- Course: Side Dish, Small Plates, Vegetable
- Skill Level: Beginner, Easy
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- Yield: 2.5 quarts
- Servings: 10
- Prep Time: 30m
- Cook Time: 1:40 h
- Ready In: 2:10 h
Average Member Rating
(5 / 5)
3 People rated this recipe
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Ingredients
- 5 pounds sweet potatoes
- 1/2 cup sugar (optional-I like it savory so skip the sugar)
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon chipotle powder
- Topping:
- 1 cup brown sugar
- 1/2 cup butter, melted
- 1/3 cup coconut flour
- 1/2 cup oatmeal
- 1/4 cup almonds, chopped
Method
Step 1
Clean and scrub sweet potatoes, bake at 350 degrees for 60 minutes. Turn off oven and let sit until needed. Peel skin off with fingers, discard peels.
Step 2
Place potatoes in a large bowl and mash well. Mix in sugar, butter, eggs, vanilla, cinnamon and chipotle and blend well. Place in 2.5 quart oven-proof baking dish.
Step 3
Mix topping: Blend brown sugar, butter, flour, oatmeal and almonds until crumbly. Sprinkle over top of sweet potatoes, covering entire dish.
Step 4
Bake at 350 degrees for 25 minutes, then place foil gently over top and continue to bake for 15 more minutes. This will keep granola topping from getting too browned.
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