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Sweet Potatoes with Crumb Topping


Sweet Potatoes with Crumb Topping

Serves 12


6 large sweet potatoes, baked until fork tender
1 cup crumb topping


  1. Scrub the potatoes and bake at 375 degrees Fahrenheit for an hour or so. The time will depend on the size of the potatoes.
  2. Cool and slice ¼ inch thick. Lay in a casserole dish and top with 1 cup crumb topping.
  3. Bake for 30 minutes at 375.

Exchanges/Food Choices, 2 starch

Calories 135
Calories from Fat 25
Total Fat 3 g
Saturated Fat .5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 65 mg
Potassium 465 mg
Total Carbohydrate 26 g
Dietary Fiber 4 g
Sugars 7 g
Protein 3 g
Phosphorus 70 mg

Crumb Topping

Serves 80
Serving size 1 tablespoon


2 cups old-fashioned oats (not quick cooking)
1 cup Splenda Brown Sugar Blend
1 cup all-purpose flour
½ teaspoon salt
1 tablespoon cinnamon
1 cup walnut halves or pieces
4 ounces trans-fat-free margarine

Place all ingredients in food processor fitted with steel blade. Process just until the butter is incorporated into the mixture. You will have some large crumbs.

Calories 40
Calories from Fat 20
Total Fat 2 g
Saturated Fat .4 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 25 mg
Potassium 20 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 1 g
Protein 1 g
Phosphorous 15 mg

Copyright © 2013 American Diabetes Association. From “The Healthy Home Cookbook” Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at http://store.diabetes.org


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