Roasted Sweet Potato With Banana Walnut Crumbles – a delicious recipe with rolled oats, walnuts, brown sugar, kosher salt, banana, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
2
Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer.
3
Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack. Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
4
When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
5
Cook's Notes: To make this recipe gluten-free, use gluten-free rolled oats.
6
The banana walnut crumb topping yields about 1 1/2 cups.
151
kcal
Calories
8
g
Fat
19
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup rolled oats, 1/4 cup chopped walnuts, 4 teaspoons packed light brown sugar, 1/4 teaspoon kosher salt, and more.
Yes, Roasted Sweet Potato With Banana Walnut Crumbles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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