This dish offers a rich take on classic sweet potatoes. The potatoes are crusted with whole pecans, brown sugar, mayple syrup and ground nutmeg.
1/4 cup unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 tsp. all-purpose flour
3 cups old-fashioned rolled oats
1 cup whole pecans
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. kosher salt
1 package Potato Pearls Excel Sweet Potatoes
5 tbsp. unsalted butter
2 qts. hot water
1 tsp. kosher salt (optional)
1. Heat convection oven to 350˚F. Heat first butter, sugar and maple syrup in small saucepan over medium heat, stirring occasionally, until sugar is dissolved, about 3 mins.
2. Combine flour, oats, pecans,
cinnamon, nutmeg and salt in large bowl. Pour sugar mixture over oat mixture and stir to
3. Prepare sweet potatoes as directed with 5 tbsp. butter and place in 2 1/2-in. deep steamtable pan.
4. Sprinkle granola mixture over potatoes and bake until toasted, about 25 mins.
Recipe by Basic American Foods