Granola Streusel-Topped Sweet Potatoes

 

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.