| 6 | medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups) |
| 1/2 | cup whipping cream |
| 2 | tablespoons butter or margarine |
| 1/4 | cup real maple syrup or maple-flavored syrup |
| 1/2 | teaspoon salt |
| 4 | Nature Valley® maple-brown sugar crunchy granola bars (2 pouches from 8.9-oz box), crushed |
| 2 | tablespoons butter or margarine, melted |
| 1. | Place potato pieces in 4-quart saucepan or Dutch oven. Add enough water to cover; heat to boiling. Reduce heat to medium-low; cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan. |
| 2. | Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. To potatoes, add whipping cream, 2 tablespoons butter, the maple syrup and salt. Mash with potato masher or electric mixer until smooth. Spoon into baking dish. |
| 3. | In small bowl, mix crushed granola bars and 2 tablespoons melted butter; sprinkle over potatoes. |
| 4. | Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp. |
| No change. |
|
| Make this rich casserole up to 8 hours ahead of time, but sprinkle with the granola bar mixture just before baking. |
|
| For the prettiest dish with the best flavor, use dark-orange or red sweet potatoes in this recipe. |
Nutrition Information:
210 ( 90); 10g ( 5g, 0g); 25mg; 210mg; 28g ( 2g, 13g); 2g 300%; 10%; 4%; 6% 1 ; 1 ; 0 ; 2 2