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Savory Sweet Potato Crumble

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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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.

Savory Sweet Potato Crumble

  • Prep Time 30 min
  • Total 50 min
  • Servings 4
  • Ingredients 11
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
  • Step 
    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.
  • Step 
    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.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
190
Trans Fat
0g
% Daily Value*:
Vitamin A
250%
250%
Exchanges:
Free
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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