We’ve lived in Oregon for a full year now and I realize that fall is definitely my favorite season. Beautiful leaves, perfect running weather, great food, two fun fall holidays before the big Christmas/New Year’s whiz-bang finale. This “Falliday” season also brings some of my favorite festive eats, which I’m sharing in this new series:
Favorite Falliday Recipes
I consider it a bit of a shortcut to add instant Falliday Spirit to salad dressings, hot beverages, and even baked goods. Therefore, most recipe ideas in this series feature a favorite Balsamic Vinegar which I purchase from a local vendor, Third Street Oil & Vinegar. However you can find these flavors on Amazon as well or better yet, your local oil and vinegar purveyor.
Sweet Potato Crumble
WITH CINAMMON PEAR BALSAMIC VINEGAR
At 18 weeks pregnant I’m thinking a lot about food. I’m also thinking about how I want to create family food traditions that are healthier than I remember. Take for example the
marshmallow bake, I mean sweet potato casserole. I’ve never met a version I didn’t think was too sweet.
How do you think Sweet Potatoes got their name? Exactly! I love the natural sweetness. So why start adding brown sugar and then cover it all up with more pillows of sugar? I want something that less sweet that still feels special for the holidays (in other words, more than a lump of baked sweet potato with a butter square on top).
My new tradition: The Sweet Potato Crumble
It’s really the crunchy crumble topping that makes this dish a festive holiday treat. While my version does add 1/4 cup of ginger syrup to the crumble topping, it’s not so rich and sweet that it can’t be plated alongside a savory roasted bird.
4 Sweet Potatoes – baked and peeled
2 Tbs Cinnamon Pear Balsamic Vinegar
1/2 Cup Oats (I use Coach’s Oats)
1/2 Cup Flour
1/2 Cup Chopped Nuts (Pecans or walnuts taste great)
1/3 Cup Softened Butter
1/4 Cup Ginger Syrup
Optional: Add 1 tsp nutmeg and/or other spices you like.
- Bake sweet potatoes until soft. I put them in a foil lined dish at 350 degrees for an hour or so.
- Peel back the skins, scoop out the goodness, then mash with Cinnamon Pear Balsamic.
- Spread sweet potato into a oven safe dish. I used a pie dish.
- Mix crumble topping ingredients together and dollop it on top of the sweet potato. Spread loosely to get an even coating.
- Put dish under the broiler (on low if you have that setting) for about 5 minutes, or until the topping starts to get crispy and caramelize.
PIN THE RECIPE!
What are your favorite Falliday food traditions?
Thanks for letting me share my favorite fall food ideas and if it inspires you, I’d love to hear about it! There are so many great fall foods, and I haven’t even touched on pumpkin (but I’ll leave that to the rest of the internet which is bleeding pumpkin right now)!