Lunch: Savory Sweet Potato Crumble

Enjoy the contrasts in flavor, texture and color brought together in this delicious sweet potato recipe topped with a buttery crumble.

This recipe includes superfoods such as:

Apple Cider Vinegar

Health benefits of Savory Sweet Potato Crumble

Apple cider vinegar will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

3 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch slices (about 12 oz each)
1 leek, sliced (white and light green part only)
1/4 cup chicken broth
2 tablespoons real maple syrup
1 tablespoon apple cider vinegar
2 tablespoons fresh thyme leaves
1/2 teaspoon fine sea salt
3/4 cup Cascadian Farm™ Farm Stand Harvest organic cherry, almond and quinoa granola
2 tablespoons butter, melted
1/3 cup shredded fresh Parmesan cheese

Instructions

Heat oven to 350 °F. In 12-inch ovenproof skillet, heat oil over medium-high heat. Add sweet potatoes; cook 5 minutes, gently stirring to keep potatoes from sticking to pan.
Add leek; cook 3 minutes longer, stirring frequently. Reduce heat to medium.
Meanwhile, in small bowl, mix chicken broth, syrup, vinegar, 1 tablespoon of the thyme leaves and the salt. Pour over ingredients in skillet. Cover; cook 10 minutes, gently stirring occasionally.
Meanwhile, in another small bowl, mix granola, melted butter, Parmesan cheese and remaining 1 tablespoon thyme leaves. Sprinkle granola mixture over ingredients in skillet. Place in oven; bake uncovered 15 to 18 minutes or until granola mixture is light golden brown. If desired, top with additional fresh thyme leaves.

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