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Praline Sweet Potato Crunch

Disclaimer: This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post cereals, but all my opinions are my own. #pmedia #PostWalgreens https://cmp.ly/3/8vNxcO.

This is a side dish I’ve made for years for Thanksgiving and most any other time I’ve had sweet potatoes.

The original recipe calls for corn flakes, but I decided to jazz it up AND add some fibre to the dish by substituting Post Honey Bunches of Oats for the cornflakes.

Post Honey Bunches of Oats and ingredients for Praline Sweet Potato Crunch

Post Honey Bunches of Oats and other ingredients

Walgreen’s is featuring Post cereals this week (11/24/13 thru 11/30/13) for the super-low price of $1.99 so now is the time to stock up on your favorite Post cereals…Grape Nuts, Honey Bunches of Oats, Fruity Pebbles and Great Grains.

Post Honey Bunches of Oats with Praline Sweet Potato Crunch

Praline Sweet Potato Crunch with Post Honey Bunches of Oats

Post Honey Bunches of Oats not only contains essential whole grains, but is sweetened with honey and that eliminates half of the regular sugar that was originally in the topping and I just like the idea of honey instead of processed sugar!

Praline Sweet Potato Crunch and Post Honey Bunches of Oats

Single Serving of Praline Sweet Potato Crunch

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Praline Crunch Sweet Potato Casserole

This delicious twist on sweet potato casserole has a crunchy cereal topping for a litte extra sweetness. It's the perfect holiday side dish!

Prep Time1

Cook Time25

Total Time1 25

Course: side dishes

Cuisine: American

Keyword: holiday side dishes, sweet potato casserole, sweet potatoes

Servings: 6 -8

Calories: 318kcal

Author: Judith Hannemann

Ingredients

4 large sweet potatoes about 4 cups
1/4 cup brown sugar
2 eggs
1/2 cup low-fat milk
2 tbsp melted butter
1 tsp cinnamon
1/4 tsp nutmeg

Topping:

2 cups Post Honey Bunches of Oats® cereal any variety
2 tbsp melted butter
2 tbsp brown sugar
1/2 cup chopped pecans or walnuts

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil.
Pierce skin of sweet potatoes in a few places. Place on prepared baking sheet. Bake for one hour or until potatoes test done (soft when squeezed in the center).
At this point, sweet potatoes may be skinned and refrigerated until final preparation.
Preheat oven to 350 degrees F. Spray or grease a shallow 1 1/2 or 2 quart baking dish (11 x 7 is a good size).
In a large bowl, combine sweet potatoes, milk, 2 tbs. melted butter, brown sugar, cinnamon, nutmeg and eggs. Beat at low speed for about 1 minute, or until well combined.
Pour sweet potato mixture into prepared baking dish.
In another bowl, combine all topping ingredients and distribute evenly over the top of the sweet potato mixture. Cover with aluminum foil and bake for 20-25 minutes.
Remove foil or cover and bake for an additional 10-15 minutes until nuts are slightly toasted.
Serves 6-8

Notes

NOTE: I used Post Honey Bunches of Oats® Raisin Medley since I thought it would add some dimension to the casserole.

Nutrition

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