Sweet Potatoes with Savory Granola

Recipe: Sweet Potatoes with Savory Granola

Makes : 6 to 8 servings | Salads/Sides Dairy Free Print
I love the taste of sweet potatoes, and find myself constantly disappointed when their flavor is hidden under a cloying cloak of sweetness. In this unique side dish, a savory granola tops the potatoes, combining oats, walnuts, rosemary, cayenne pepper, and just a touch of maple syrup. The granola not only adds crunch, but the perfect interplay of sweet, salty, spicy and herbal. My preference is for orange-fleshed sweet potatoes, but you can use any variety.

Ingredients

  • 3 pounds sweet potatoes (about 4 large)
  • 3/4 cup chicken, turkey, or vegetable broth
  • 3 tablespoons pure maple syrup (divided)
  • 3/4 teaspoon kosher salt (divided)
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper (divided)
  • 3/4 cup gluten-free rolled oats
  • 3/4 cup roughly chopped walnuts
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped rosemary

Instructions

  • Preheat the oven to 425°. Oil an 11 by 7-inch baking dish.
  • Poke each sweet potato several times with a fork and then put the potatoes on a baking sheet. Roast until tender, about 60 minutes. (Alternatively, peel the sweet potatoes and cut them into chunks. Put them in a medium saucepan and cover with water. Boil until tender, about 20 minutes. Drain well.) When cool enough to handle, halve the sweet potatoes lengthwise. Scoop the flesh into a bowl. Using a potato masher or a handheld mixer, mash the potatoes until smooth. Slowly mix in the broth. Season the mashed sweet potatoes with 1 tablespoon of the maple syrup, 1/2 teaspoon of the salt, and 1/8 teaspoon cayenne. Transfer the potatoes to the prepared baking dish. (The sweet potatoes can be refrigerated, covered, for up to two days. Bring to room temperature before proceeding.)
  • In a small bowl, combine the oats, walnuts, olive oil, rosemary, and the remaining 2 tablespoons maple syrup, 1/4 teaspoon salt, and 1/4 teaspoon cayenne. Toss together with a fork. (The savory granola can be prepared a day ahead. Keep covered with plastic wrap at room temperature.)
  • Lower the oven temperature to 350°. Sprinkle the granola evenly over the sweet potatoes. Bake until the sweet potatoes are hot and the granola is golden, 20 to 25 minutes. Serve hot.

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