|Source||Andrea Caplan, RD, LDN, CDE|
This healthier version of the traditional holiday side dish relies on a small amount of maple syrup to enhance the natural sweetness of the potatoes and is finished off with a crunchy topping of pecans and oats.
3 lbSweet potatoes (peeled and diced)
1⁄2 c2% Milk
2 TUnsalted butter (melted and divided)
1⁄2 tVanilla Extract
1Large egg (beaten)
1 cOld-fashioned rolled oats
2⁄3 cPecans (chopped)
3 TAlmond meal
3 TMaple syrup (divided)
1 TCanola Oil
- Preheat oven to 375°F.
- Add sweet potatoes to a large saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 6 minutes or until sweet potatoes are easily pierced with a fork. Drain the sweet potatoes and return to the saucepan.
- Add milk, 1 Tbsp. melted butter, and vanilla to the saucepan with the sweet potatoes. Mash to desired consistency. Stir in salt and egg.
- Spray an 11 x 7-inch glass baking dish with non-stick cooking spray. Spread the sweet potato mixture in the dish.
- In a small bowl, combine oats, pecans, almond meal, and 2 Tbsp. maple syrup. Add remaining 1 Tbsp. melted butter and canola oil. Toss to coat. Sprinkle oat mixture over sweet potatoes.
- Bake for 18 minutes or until top is golden brown. Remove from oven and drizzle with remaining 1 Tbsp. maple syrup.