Maple Cinnamon Sweet Potatoes with Oat Crumble
Maple Cinnamon Sweet Potatoes Recipe with Oat Crumble and Pomegranate. Whew! That title might be a mouthful, but so is this recipe. A mouthful of happiness!
Please don’t throw stones at me when I tell you my deep dark secret…
I hate (and I mean LOATH) traditional sweet potato casserole with marshmallow topping.
Whew! There, I said it.
It’s just too darn sweet. Cloyingly sweet. The-sugar-singed-my-tastebuds-off sweet.
After I eat it, I get a headache and can’t taste anything else the rest of the day. I’m not kidding.
So every fall I post a sweet potatoes recipe variation in an effort to sway you over to my side.
The slightly less sweet side.
The a-little-sweetness-is-better-than-a-lot-of-sweetness side.
This year I’m going with Maple Cinnamon Sweet Potatoes Recipe with Oat Crumble and Pomegranate.
Trust me sweet-tooths, it’s sweet! After all, there is pure maple syrup and brown sugar in the mix.
Yet with sweet potatoes, a little goes a long way.
Maple Cinnamon Sweet Potatoes Recipe with Oat Crumble is currently my top go-to sweet potatoes recipe because it incorporates all my favorite fall flavors… cinnamon, maple, oats, pomegranate, and of course sweet potatoes, yet is so easy to make.
You simply slice and bake the sweet potatoes with a little butter, maple syrup, and cinnamon. Then mix up an oat crumble to sprinkle over the top and bake a few more minutes.
Then crispy oat topping provides brilliant contrast to the soft silky sweet potatoes, and the little sprinkle of fresh pomegranate arils offers tangy pop in each bite!
This combination of sweet and savory, tender and crunchy, earthy and tangy could pull any sweet potato casserole lover over to the less-sweet side.
And this dish will fit in perfectly with any of your classic holiday meals this year. It’s fabulous with ham or turkey and is marvelous as a leftover… if there is any leftover.
Also check out Foodie with Family’s Melting Sweet Potatoes!
Maple Cinnamon Sweet Potatoes Recipe with Oat Crumble
For the Sweet Potatoes Recipe:
- 3 pounds small sweet potatoes peeled and sliced into 1/2-inch rings
- 1/4 cup pure maple syrup
- 4 tablespoons unsalted butter cut into cubes
- 1 teaspoon cinnamon
- 1 teaspoon sea salt
For the Oat Topping:
- 1/2 cup unsalted butter cut into cubes
- 3/4 cup rolled oats
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 3/4 teaspoon sea salt
- 1/2 cup fresh pomegranate arils
- Preheat the oven to 400 degrees F. Place the sweet potatoes in a 9x13-inch baking dish and drizzle with maple syrup. Sprinkle the top with the butter cubes, cinnamon and salt. Then cover tightly with foil and bake for 30-40 minutes, until soft and tender.
- Meanwhile, place all the ingredients for the oat crumble (minus the pomegranate arils) in a bowl. Use a fork to mash the ingredients into a crumb topping in small loose pieces. Once the sweet potatoes are tender, stir them gently, then sprinkle the top with the oat crumble and place back in the oven.
- Bake the sweet potatoes recipe until the top is golden and crisp, about 15 minutes. Then sprinkle with fresh pomegranate arils and serve warm.
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
My (adult) kids love candied yams as one of our holiday staples, but it’s like eating dessert along w/ your dinner. I came across this recipe and decided to give it a try. Everyone loved it, it’s easy and is our new holiday sweet potato dish. Our neighborhood Christmas party is tonight and guess what I’m taking? That’s right!!
I first discovered your recipe for this last Christmas and have made it for every holiday meal since then. I omit the butter pats (it’s enough to have the butter in the oat crumble) and this time around I simply scrubbed the sweet potatoes clean, and didn’t bother to peel them. No one complained at all, so it was even healthier! It’s the perfect combination of flavors and textures. Plus, it looks very pretty.
Omg… that is amazing!
I have just found my thanksgiving cake.
Thanks for the inspiration.
Pingback: Lentil Salad with Apple Cider Vinaigrette
Pingback: Twice Baked Sweet Potatoes
I made this to go with my Thanksgiving dinner tonight. It was delicious! Thank you for sharing. It was just a teeny bit sweet, and I couldn’t taste the maple. The pomegranate arils were perfect. This recipe is a keeper!
This looks amazing! I love the flavors you have going on in this!
The pomegranate seeds on there are killer. Love the colors!
Sommer- these make “sweet” sweet potatoes come alive in a whole new way- this erases my thoughts of mini marshmallows! just beautiful!
This sounds wonderful and the pomegranate makes it so pretty!
This is a great twist on the traditional casserole, the oat crumble with fresh pomegranate sounds delicious!!!
LOVE and can’t wait to try since I could live on sweet potatoes alone. My hubby loathes maple though so wondering if you think honey would work in place ?
I am open to both style. Traditionally sweet and the not sweet. This is a good recipe for the non sweet, but still interesting.
I can’t do the traditional sweet potato casserole either. Marshmallows are a no-go for me! This, on the other hand, is something I’d eat any day of the week.
I’m usually not a fan of sweet potatoes with marshmallows either…at that point, I’d rather just have the marshmallows ;) That oat crumble looks fantastic! Adds a ton of needed texture, I’m sure :)
Oat crumble – yes please! Love this for Thanksgiving.
Such a creative side dish! Love the addition of oats!
These sweet potatoes look so much better than the traditional casserole!
Perfect side for Thanksgiving!
What a gorgeous side for the Thanksgiving table, Sommer!
So much better than the traditional dish!
What a fun recipe, perfect for Thanksgiving!
I know these will be my favorite sweet potatoes! Happy Monday :)
That oat crumble is stupendous!! Such an awesome looking side!
You had me at maple. This is so going on my to-make list for this season. Yummm!