Directions:
- Preheat the oven to 375 degrees F.
- Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
- While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
- When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
- Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
- That's a hot sweet potato!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.32 Kcal (1873 kJ) | ||
| Calories from fat | 142.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.81g | 24% | |
|---|---|---|---|
| Cholesterol | 10.59mg | 4% | |
| Sodium | 205.3mg | 9% | |
| Potassium | 933.58mg | 20% | |
| Total Carbs | 71.16g | 24% | |
| Sugars | 29.74g | 119% | |
| Dietary Fiber | 8.61g | 34% | |
| Protein | 9.08g | 18% | |
| Vitamin C | 15.7mg | 26% | |
| Vitamin A | 1.9mg | 65% | |
| Iron | 3.2mg | 18% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 151.66 Kcal (635 kJ) | ||
| Calories from fat | 48.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.36g | 24% | |
|---|---|---|---|
| Cholesterol | 3.59mg | 4% | |
| Sodium | 69.61mg | 9% | |
| Potassium | 316.53mg | 20% | |
| Total Carbs | 24.13g | 24% | |
| Sugars | 10.08g | 119% | |
| Dietary Fiber | 2.92g | 34% | |
| Protein | 3.08g | 18% | |
| Vitamin C | 5.3mg | 26% | |
| Vitamin A | 0.7mg | 65% | |
| Iron | 1.1mg | 18% | |
| Calcium | 43.7mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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