5 lbs. sweet potatoes or yams 1 tbs. vegetable oil, plus 1/2 tsp for preparing pan 1 c.
SmartBran™ cereal 1/4 c. dark brown sugar, plus more to taste 1 - 1/4 tsp. ground cinnamon 1 tsp. salt, or to taste 1/2 tsp. grated nutmeg 1/4 c. chopped crystallized ginger or 1/2 tsp ground ginger 3/4 c. chopped walnut or pecans, toasted
Preheat oven to 400°F, and roast the sweet potatoes until easily pierced with a fork, 40 to 60 minutes, depending on size. Reduce oven temperature to 375°F.
Meanwhile, brush 1/2 teaspoon oil on an 11" x 7" rectangular baking pan.
In a small bowl, toss the cereal with the remaining tablespoon of oil.
Sprinkle 2 tablespoons of brown sugar and 1/4 tsp cinnamon over the cereal.
Toss to coat.
When the potatoes are done and cool enough to handle, remove and discard the skins. Place the potatoes in a large bowl. Sprinkle on the remaining brown sugar and cinnamon plus the salt, nutmeg, and ginger. Mash well, taking care to distribute the spices. Add more brown sugar, if needed. Stir in the walnuts.
Spread the mixture evenly in the prepared pan. Distribute the seasoned cereal on top.
Bake until heated throughout, about 15 minutes.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way.
At Nature’s Path we recommend you use organic ingredients whenever possible.
