Sweet potatoes aren’t the same as the ordinary spuds that are boiled, baked, fried or mashed. Although you can prepare them in many of the same ways these orange colored root vegetables are considered a nutritional powerhouse. They are packed full of fiber, which helps keep you full longer, they are considered a low-glycemic food and of course, are diabetic friendly when eaten before any sweet ingredients are added to the dish and are also a food source of beta-carotene and absorbed quickly especially when eaten with foods that, unusual as it sounds, contains fats.
Everyone these days has a recipe for candied sweet potatoes and each one is a little different. One may find a recipe that is super sweet while another is relatively plain. Here is something a little different to tempt those taste buds upon. After reading through the recipe you’ll realize there is actually only three steps to this delicious and different tasting casserole side dish. Since many are looking for a less-sweet version while still yearning for the same sweet taste when they desire candied sweet potatoes, this version may be just what everyone, has been searching for. Notice that the sugars are low and the addition of oats and nuts that are added will make this candied sweet potato recipe a hit this holiday.
- 2 pounds of sweet potatoes
- 3 tablespoons of melted butter
- 1 heaping tablespoon of honey
- ½ cup of steel cut old-fashioned oats
- 2 tablespoons of granulated brown sugar
- ¼ cup of chopped pecans
- 1 egg, slightly beaten
- 1 teaspoon of salt
- Preheat the oven to 375’.
- Bake the sweet potatoes in the oven on a foil-lined baking tray for 45-60 minutes or until tender when poked with a fork.
- When the sweet potatoes are cooked through, remove the pan from the oven and set aside for 15 minutes.
- When the sweet potatoes are cooling down slightly mix the butter, oats, honey, nuts and 1 tablespoon of brown sugar together in a small mixing bowl and set aside.
- Peel the sweet potatoes, place them in a casserole dish and mash them up.
- In another small mixing bowl, combine the egg, remaining brown sugar and salt together and blend into the mashed sweet potatoes.
- Spread the sweet potato mixture evenly in the baking pan and top with the honey oat mixture.
- Bake in the oven for 40-50 minutes.
- Remove pan from oven and set on a trivet and serve while hot.