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Granola Streusel-Topped Sweet Potatoes

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  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 5
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Granola bars are the secret to a delicious and crunchy-topped sweet potato casserole.
Created Jul 6, 2010
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  • 6 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces (7 to 8 cups)
  • 1/2 cup (125 mL) whipping cream
  • 2 tbsp (25 mL) butter or margarine
  • 1/4 cup (50 mL) real maple syrup or maple-flavoured syrup
  • 1/4 tsp (1 mL) salt
  • 4 Nature Valley* Maple Harvest Crunchy Granola Bars (2 pouches) crushed
  • 2 tbsp (25 mL) butter or margarine, melted


  • 1
    In 4-quart saucepan, place potato pieces and 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 350ºF. Spray 8-inch square (2-quart) glass baking dish with nonstick 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. In small bowl, mix crushed granola bars and 2 tablespoons melted butter; sprinkle over potatoes.
  • 3
    Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.

Expert Tips

  • Tip 1
    Do-Ahead: Make this rich casserole up to 8 hours ahead of time, but sprinkle with the granola bar mixture just before baking.
  • Tip 2
    Success Hint: For the prettiest dish with the best flavor, use dark-orange or red sweet potatoes in this recipe.

Nutrition Information

No nutrition information available for this recipe
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