Mom’s Best Recipe for a Festive Sweet Potato Bake!
Happy almost-Thanksgiving, Mom’s Best Naturals fans! We love creative ways to use our favorite cereals, and are planning to make a big batch of this delicious sweet potato bake for a tasty Turkey Day side dish. This recipe is modified from a 2010 State Fair Recipe Contest winner, Susan Nekich of Milwaukee Wisconsin.
Toasted Cinnamon Squares® Sweet Potato Bake
First, make some Toasted Cinnamon Squares “Granola”:
2 cups coarsely crumbled Mom’s Best Naturals Toasted Cinnamon Squares cereal
1/2 cups melted butter
1/2 cups chopped pecans
1/2 cups shredded coconut
Then, assemble the Sweet Potato Bake:
4 sweet potatoes
2 ripe bananas, skins on
1/4 cup maple syrup
3/4 cup butter, divided
2 tsp ground cinnamon
2 tsp pumpkin pie spice
1/2 tsp salt
2 1/2 cups Malt-O-Meal Toasted Cinnamon Squares® cereal
1 small can crushed pineapple with juice
Combine all “granola” ingredients. Spread on parchment lined baking pan. Bake at 350 degrees for 10-15 minutes until crispy; set aside. Pierce sweet potatoes with fork and bake at 350 degrees until tender (about 45 minutes to one hour, depending on your oven). Roast bananas with the skins on for the last 15 minutes. When cool enough to handle, peel the potatoes and bananas. Mash (or puree) to desired consistency. Add syrup and 1/2 cup butter to mixture. Add cinnamon, pie spice and salt. Spread half of mixture into a casserole dish sprayed with cooking oil. Sprinkle half of granola mixture over potatoes. Spoon rest of sweet potato mixture over granola. Top with remaining granola mixture, and serve!