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Roasted Sweet Potatoes with Oat Crumble

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A mouth-watering side dish with an oat crumble topping.
Ingredients

Ingredients for Topping

  • 4 tablespoons Butter (½ stick)
  • ⅔ cup AP Flour
  • ⅔ cup Whole Oats
  • ½ cup Chopped, Toasted Walnuts
  • 2 tablespoons Minced Sage
  • ½ teaspoon Red Chili Flakes
  • ¼ teaspoon Sea Salt

Ingredients for Potatoes

  • 2.5-3 pounds Sweet Potatoes, cut into 1-2 inch cubes
  • 4 tablespoons Butter (½ stick)
  • ¼ cup Maple Syrup
  • ¼ cup Brown Sugar
  • 1 tablespoon Apple Cider Vinegar
  • Salt and Pepper to taste

Thanksgiving Potatoes: Three Ways - Home & Family

Directions

1. Heat oven to 375˚.

2. Make oat topping: In medium mixing bowl, combine all ingredients and rub together using your hands until the butter is evenly distributed, and the topping is pebbly/crumbly. Refrigerate until needed.

3. In a small saucepan, melt butter, maple syrup, and brown sugar together over medium-low heat until sugar has dissolved. Remove from heat and stir in vinegar.

4. Toss cubed potatoes with sugar/butter mixture. Season potatoes liberally with salt and pepper.

5. Pour potatoes into 2-quart casserole dish and place in oven for 35-40 minutes, until potatoes are just barely fork tender.

6. Remove potatoes from oven and stir to re-coat them in brown sugar mixture.

7. Sprinkle half of the oat topping all over casserole dish, then stir gently to mix it in with the potatoes. Top casserole with remaining oat crumble.

8. Put dish back in oven for 30-40 minutes, until topping is toasted and brown and potatoes are tender.

9. Remove from oven and serve.

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