Recipe courtesy of Turner Broadcasting System
Roasted Sweet Potato with Banana Walnut Crumbles
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 297 calorie
- Total Fat
- 7.5 grams
- Saturated Fat
- 1.7 grams
- Cholesterol
- 5 milligrams
- Sodium
- 224 milligrams
- Carbohydrates
- 53.6 grams
- Dietary Fiber
- 7.6 grams
- Protein
- 6.8 grams
- Sugar
- 20.2 grams
- Total: 1 hr 15 min
- Prep: 15 min
- Cook: 1 hr
Ingredients
1/2 cup rolled oats
1/4 cup chopped walnuts
4 teaspoons packed light brown sugar
1/4 teaspoon kosher salt
1/2 banana, mashed (2 tablespoons)
2 teaspoons unsalted butter, at room temperature and cut into bits
Two 12-ounce sweet potatoes, halved lengthwise
1 tablespoon honey
Directions
- Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
- Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer. Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack.
- Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
- When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
Cook’s Note
To make this recipe gluten-free, use gluten-free rolled oats. The banana walnut crumb topping yields about 1 1/2 cups.