I love sweet potatoes. The nutrient-density, color, texture and taste of these potatoes is hard to pass up. They are great for breakfast, snack, lunch, or dinner. Yep, I said breakfast! Here is a creative way to get your fiber and protein in the morning….
Baked Sweet Potato with Maple-Oat Crumble
Serves 4
Ingredients:
4 sweet potatoes
1/2 cup old-fashioned rolled oats
1/4 cup raw almonds, chopped
1-2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
Pinch coarse salt
Directions:
Heat oven to 400 degrees. Prick potatoes all over with a fork and arrange on a baking sheet. Bake potatoes until tender, about 45 minutes, and let cool slightly.
Meanwhile, combine oats, almonds, syrup, oil, and salt and transfer mixture to a baking sheet, spreading out flat. Bake crumble, stirring occasionally, until golden brown, about 12 minutes.
Split sweet potatoes with a knife and top with crumble.
Notes:
Also try this potato in the morning with a poached egg and Parmesan or top with pomegranate seeds and orange zest.
I will usually bake up several sweet potatoes ahead of time and keep them in the fridge and have them on hand ready to heat and eat when I need them.
Enjoy!
Recipe inspiration from Whole Living, November 2012 edition, page 60
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