Sweet Potato Crisp

sweet potato crispLooking for a dish to bring to your next  potluck or family get-together? This side dish is best served warm and combines sweet potatoes with pineapple, rolled oats, cinnamon, and ginger.  A vegetable slicer is highly recommended to keep the sweet potato slices thin and allow them to cook evenly.

 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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