Granola-Topped Sweet Potatoes

From Betty Crocker Whole Grains 25 minutes Prep Time | Serves 8

What you need:

• 6 medium dark-orange sweet potatoes, peeled, cut into 11/2 -inch pieces (7 to 8 cups)
• 1/2 c evaporated milk (from 5 oz can)
• 1 Tbsp butter or margarine
• 1/4 c maple syrup
• 1/2 tsp salt
• 6 granola bars, preferably maple flavored, crushed
• 1 Tbsp butter or margarine, melted

What you do:

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 350°. Spray 8-inch-square (2-quart) glass baking dish with cooking spray. To potatoes, add evaporated milk, butter, 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 1 tablespoon melted butter; sprinkle over potatoes.
3. Bake uncovered 25 to 30 minutes or until thoroughly heated and topping is crisp.

Per serving: 219 Calories, 4 g Protein, 39 g Carbohydrates, 4 g Fiber, 6 g Total fat (2 g sat, 1 g mono), 255 mg Sodium, Vitamin A, Manganese, Vitamin B6, C, Biotin, Copper, Pantothenic acid, Phosphorus, Zinc