No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Sweet Potato with Maple-Oat Crumble

Why relegate sweet potatoes to the dinner table? This multi-textured delight, which can be baked the night before, tastes just right in the morning.

  • Prep:
  • Total Time:
  • Servings: 4
Baked Sweet Potato with Maple-Oat Crumble

Source: Whole Living, November 2012

Ingredients

  • 4 sweet potatoes
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup raw almonds, chopped
  • 2 tablespoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • Pinch coarse salt

Directions

  1. 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.

  2. 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.

  3. Split sweet potatoes with a knife and top with crumble.

Cook's Note

Top That
We also like this spud in the morning with a poached egg and Parmesan or pomegranate seeds and orange zest.

Related Topics