Sweet Potato Crisp

sweet potato crispCreate a new sweet potato side dish this Thanksgiving.  Your taste buds will dance with the taste of sweet potatoes, pineapple, rolled oats, cinnamon, and ginger.

I recommend slicing the sweet potato very thin for the best final result. This can also be accomplished with vegetable slicer.

 Ingredients

  • Pan spray
  • 2 cups thinly sliced, peeled sweet potato (approximately 1 large sweet potato)
  • 20 oz. can crushed pineapple, drain and reserve juice
  • 1 cup rolled oats
  • ¼ cup agave or maple syrup
  • 3 Tbsp. soy flour
  • 1/2 tsp. ginger
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 Tbsp. roasted and salted sunflower seeds

Instructions

  1. Preheat oven to 350◦F.
  2. Spray an 11 x 7 inch pan with pan spray.
  3. Mix sweet potato slices and crushed pineapple.  Spread in bottom of the pan.
  4. Mix the reserved pineapple juice with the remaining ingredients, except for the sunflower seeds, in a mixing bowl and spread across the top of the sweet potatoes.  Sprinkle sunflower seeds on top.
  5. Cover and bake for 40 minutes.

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Meredith Hink MS, RD, CD

I am a Corporate Dietitian with a foodservice distribution company. My professional areas of interest include food safety and sanitation, food marketing, food law, and vegetarian nutrition. In my spare time I am an avid food photographer and enjoy spending time with my husband and two dogs.

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