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Savory Sweet Potato Crumble

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Savory Sweet Potato Crumble
  • Prep Time 30 min
  • Total Time 50 min
  • Servings 4
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Enjoy the contrasts in flavor, texture and color brought together in this delicious sweet potato recipe topped with a buttery crumble.

Ingredients

3
tablespoons olive oil
2
medium sweet potatoes, peeled and cut into 1/4-inch slices (about 12 oz each)
1
leek, sliced (white and light green part only)
1/4
cup chicken broth
2
tablespoons real maple syrup
1
tablespoon apple cider vinegar
2
tablespoons fresh thyme leaves
1/2
teaspoon fine sea salt
3/4
cup Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
2
tablespoons butter, melted
1/3
cup shredded fresh Parmesan cheese

Directions

  • 1 Heat oven to 350°F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add sweet potatoes; cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
  • 2 Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
  • 3 Meanwhile, in small bowl, mix chicken broth, syrup, vinegar, 1 tablespoon of the thyme leaves and the salt. Pour over ingredients in skillet. Cover; cook 10 minutes, gently stirring occasionally.
  • 4 Meanwhile, in another small bowl, mix granola, melted butter, Parmesan cheese and remaining 1 tablespoon thyme leaves. Sprinkle granola mixture over ingredients in skillet. Place in oven; bake uncovered 15 to 18 minutes or until granola mixture is light golden brown. If desired, top with additional fresh thyme leaves.
Tips  

Sweet potatoes are available in varieties ranging from pale skin with light yellow flesh to dark orange or red skin and flesh. In this recipe, we love to use a mix of the yellow flesh and orange or red flesh sweet potatoes.

No cover for your skillet? Use heavy-duty foil, and secure it tightly on top of skillet.

Nutrition Information 
No nutrition information available for this recipe
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