Baked Sweet Potato with Oat Crumble Topping
Updated Feb 15, 2021, Published Sep 01, 2016
This post contains affiliate links. Please see our disclosure policy.
The fields have spent the whole season bathing in the summer sun, so they are now brimming with a variety of richly-colored and nutrient-dense produce, from squashes and sweet potatoes to apples and pears and everything in between.
There are endless ways to take advantage of those amazing autumn crops. Some of my favorite simple fall side dishes are included here. These are perfect for feeding a crowd or just feeding the family on a busy weeknight. Either way, this recipes is packed to the brim with nutrition, flavor, and vibrant color.
Baked Sweet Potato with Oat Crumble Topping
Ingredients
- 4 medium sweet potatoes
- ½ cup gluten-free old-fashioned rolled oats
- ¼ cup pecans, chopped
- ¼ cup slivered almonds
- ½ teaspoon ground cinnamon
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil
- ½ teaspoon coarse salt
Instructions
- Preheat the oven to 400°F. Prick the potatoes all over with a fork and arrange on a baking sheet. Bake the potatoes until tender, about 45 minutes, and let cool slightly. Leave the oven on.
- Meanwhile, combine the oats, pecans, almonds, cinnamon, maple syrup, coconut oil, and salt in a bowl. Pour the mixture onto a baking sheet lined with parchment paper and bake for 10 minutes, or until lightly toasted.
- Split each sweet potato just enough for it to open slightly on top. Top each potato with a quarter of the oat mixture and serve warm.
Nutrition
Calories: 319kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 6gSodium: 363mgPotassium: 570mgFiber: 6gSugar: 12gVitamin A: 18445IUVitamin C: 3.1mgCalcium: 77mgIron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
