Baked Sweet Potato with Rosemary Maple Crumb

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenBaked Sweet Potato with Rosemary Maple Crumb


Skill Level
Preparation Time 10 minutes Total Time 50 minutes
Servings 4 Cost Per Serving $1.10
Share this Recipe
Image of Baked Sweet Potato with Rosemary Maple Crumb


4 mediumSweet Potatoes
1/2 cupCorse Bread Crumb
2 sprigsRosemary, roughly chopped
1/4 cupParmesan Cheese, grated
1 tbspOlive Oil
1 tbspMaple Syrup


  1. Wash your sweet potatoes well, score a line across the top and place on a baking sheet lines with parchment and into the oven. Set oven to 350˚F (205˚C).
  2. Bake for about 1 hour or until the skin wrinkles and is soft to touch.
  3. Toast your breadcrumbs with olive oil and rosemary together in a saute pan. Once golden brown, remove from the head and toss with maple syrup and parmesan cheese.
  4. Once the sweet potatoes are done, squish the ends to help them split even more, and generously top with your bread crumb mixture.
  5. Raise the oven to 400 ˚F. Place the potatoes back in for another 5 minutes or until the tops are golden.


Coping with a Salty Taste:

  • Common taste changes that people may experience during and after cancer treatment can include having a bad taste or food tasting too bitter, metallic, salty, sweet or bland.
  • If foods taste too salty, balance it by choosing products labelled as low sodium, reduced sodium, sodium free, no added salt.
  • Balance a salty taste by adding something sweet such as honey,  maple syrup, fruit, dried fruit (dates or raisins)
  • It's important to experiment. If you tried a food that didn't taste good, try it again in a month or s​​o to see if tastes better because tastes can continue to change. Be sure to choose foods that taste good to you