GRANOLA STREUSEL-TOPPED SWEET POTATOES

Granola Streusel-Topped Sweet Potatoes image

Granola bars are the secret to a delicious and crunchy-topped sweet potato casserole.

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 10

Number Of Ingredients 7

Ingredients

6 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups)
1/2 cup whipping cream
2 tablespoons butter or margarine
1/4 cup real maple syrup or maple-flavored syrup
1/2 teaspoon salt
4 Nature Valley™ maple-brown sugar crunchy granola bars (2 pouches from 8.9-oz box), crushed
2 tablespoons butter or margarine, melted

Steps:

Place potato pieces in 4-quart saucepan or Dutch oven. Add enough water to cover; heat to boiling. Reduce heat to medium-low; cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish.
In small bowl, mix crushed granola bars and 2 tablespoons melted butter; sprinkle over potatoes.
Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 25 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 13 g, TransFat 0 g