Sweet Potatoes With Crumb Topping

I have a savory tooth as opposed to a sweet tooth so a sweet potato casserole dripping in syrup or topped with marshmallows doesn’t appeal to me, but a crumb topping with oatmeal, nuts and brown sugar surely does! A bit healthier, but still full of great flavor.

When prepping this recipe, I discovered a great knife for slicing sweet potatoes. Cutco’s Gourmet Prep Knife has a great balance of heft and finesse.

While my recipe calls for baking the potatoes before slicing them, this knife is really bold enough to slice through raw potatoes with little effort. If you’re baking the potatoes first, like I did here, the knife’s sharp Double-D® edge is super sharp and smoothly slices through the soft sweet potato flesh.

The crumb topping adds a hint of sweetness and nice texture to the dish. You can also use the crumb topping recipe alone for topping pies and tarts.

Nutritional information, Sweet Potatoes with Crumb Topping – Calories: 135, calories from fat: 25, total fat: 3.0 g, saturated fat: 0.5 g, trans fat: 0.0g, cholesterol: 0 mg, sodium: 65 mg, potassium: 465 mg, total carbohydrate: 26 g, dietary fiber: 4 g, sugars: 7 g, protein: 3g, phosphorus: 70 mg.

Nutritional information, Crumb Topping only – Calories: 40, calories from fat: 20, total fat: 2.0 g, saturated fat: 0.4 g, trans fat: 0.0 g, cholesterol: 0 mg, sodium: 25 mg, potassium: 20 mg, total carbohydrate: 5 g, dietary fiber: 0 g, sugars: 1 g, protein: 1 g, phosphorus: 15 mg.

Reprinted with permission from the American Diabetes Association. Copyright 2013 by the American Diabetes Association