This post is sponsored by The Quaker Oats Company. All opinions are my own.
The holiday season is officially here!
If you are looking to enjoy the goodness of in-season sweet potatoes, look no further than my crunchy oat sweet potato casserole!
Sweet potato casserole is a Thanksgiving staple. And while sweet potatoes on their own are nutritious with 1 cup meeting over 300% of your daily vitamin A needs through the form of beta carotene, this classic recipe is typically high in added sugar from marshmallows and brown sugar.
This take preserves the deliciousness we know and love, while cutting back on added sugar and adding crunch. A standard serving of sweet potato casserole can contain around 8 grams of added sugar per serving. This recipe has only 2 grams of added sugar per serving from maple syrup.
Oats are highly versatile and offer countless possibilities to get more taste and nutrition out of what we eat. In this recipe, I’ve replaced the classic marshmallow topping with a crunchy oat granola. What I like about oats is that they can serve as a nutritious blank canvas so you can use them in both sweet or savory recipes.
A ½ cup serving of oats also provide both insoluble and soluble fiber as well as essential vitamins and minerals our bodies need, including vitamin B1, magnesium, phosphorus and manganese. For over 140 years, Quaker has been the leading expert in oats and has been dedicated to researching all that this powerful grain has to offer. For more information about the goodness of whole grain Quaker Oats, you can visit QuakerOats.com.
While the holidays may look a little different this year, that doesn’t mean we can’t enjoy a nutritious holiday spread at home. This recipe can be made in a casserole dish or single-serve in ramekins. Enjoy leftovers with breakfast or as a snack!
What’s your favorite holiday recipe? Be sure to tag me if you make this!
Crunchy Oat Sweet Potato Casserole
- 1 cup Old Fashioned Quaker Oats
- 1 egg white
- 1 tsp cinnamon
- 2 tsp maple syrup
- 1/4 cup peans, chopped
- 4 small or 2 large sweet potatoes, peeled and chopped
- 1/4 tsp tsp salt
- Preheat oven to 225 F.
- Toss together granola ingredients until combined and transfer to a lined baking sheet in a single layer.
- Bake for 45 minutes or until toasted and crisp. Set aside.
- Add sweet potatoes to a large pot and cover with water. Bring to a boil then reduce heat to a simmer. Cook for about 20 minutes or until tender and drain.
- Transfer potatoes to a large bowl with seasonings and mash until smooth. Transfer to a serving dish and top with granola topping.