Oat and Pistachio Crumble Topped Baked Sweet Potatoes
Sweet potatoes are stuffed with oats, pistachios, cinnamon and shredded coconut, then baked to perfection.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients
- 4 sweet potatoes
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons cold, unsalted butter cut into cubes
- 1/4 cup sweetened shredded coconut
- 1/4 cup coarsely chopped salted pistachios
Instructions
- Preheat oven to 400.F.
- Lightly scrub sweet potatoes and prick with the tines of a fork. Wrap in foil, place on a baking sheet and bake 30 minutes, or until cooked through and tender. Remove from oven, open foil and let rest until cool enough to handle.
- In a medium bowl, whisk flour, sugar, oats, cinnamon, nutmeg, ginger and salt. Add butter and, using a pastry blender or two knives, cut butter into flour mixture until butter is the size of small pebbles. Fold in coconut and pistachios.
- Set oven rack in the upper third of the oven and set to broil.
- Slice potatoes down the center and press the edges to open the potato a bit. Spoon a heaping 1/3 cup of crumble into each potato. Broil on baking sheet 5-7 minutes, or until golden and bubbling.
Oat and Pistachio Crumble Topped Baked Sweet Potatoes recipe is a standout on your holiday table from Grains Food Foundation and blogger Joy Wilson, Joy the Baker.
Joy the Baker was created in January 2008 out of Joy’s downright obsession with brownies and cake. On Joy the Baker you’ll find sweet and savory seasonal recipes, a few cocktail recipes, and a sprinkling of the books she reads, and the lipstick that she happens to be into.
