Top Ten Videos to watch

TV One At The 47th NAACP Image Awards
Donald Trump Holds Rally In Biloxi, Mississippi
Behind bars
47th NAACP Image Awards Presented By TV One - Press Room
A Man Operating A Tv Camera
Maurice White
'News One Now' With Roland Martin Taping
Bill Cosby
Activists In Los Angeles Gather To Burn Likenesses Of The Confederate Flag
Flint Firebirds V Windsor Spitfires
CBC Message To America: Rep. Conyers Addresses The Damage Inflicted On Our Communities By Poverty, Mass Incarceration And Lack Of Economic Development
Iowa Caucus Ted Cruz
NewsOne Now NAACP Image Awards Preview
Student sitting at a desk in a classroom
Slavery Stock image
The 16th Annual Wall Street Project Gala Fundraising Reception
Ava DuVernay
Roland Martin Blasts Stacey Dash For Comments About BET, Black Networks
President Obama Delivers State Of The Union Address At U.S. Capitol
Ava DuVernay
2016 North American International Auto Show
Democratic National Committee Presidential Primary Debate
88th Oscars Nominations Announcement
Democratic debate
Dream Speech
GOP Presidential Candidates Debate In Charleston
US President Barack Obama speaks on the
Leave a comment

We all have our go-to dishes that we make for the holidays  year after year, but why not try a new twist on an old classic? Chef Judson Todd of Healthy Infused Cuisine gives us recipes that will take us into the holidays and beyond, and show that our favorite dishes can be flavorful without all of the extra calories.

Sweet Potato Crumble

QUICK TIP: Try blending avocado with almond milk.

Serves – 6-8
Preparation Time – 15-20 minutes
Cook Time – 1 hour 35 minutes


7 medium sweet potatoes
1 avocado
¼ cup – pineapples, crushed in juice
½ cup – vanilla almond milk (sweetened)
1 egg, lightly beaten
1 teaspoon, vanilla extract
1 teaspoon, cinnamon
½ teaspoon, nutmeg
Pinch of sea salt

Crumble Topping

½ cup – oatmeal
2 tablespoons – flour
½ teaspoon – cinnamon
2 tablespoon – brown sugar
¼ cup – pecans, finely chopped
2 tablespoons – dried cranberries
2 tablespoons – raisins
3 tablespoons – olive oil


Preheat oven to 425 degrees.   Wrap each potato in foil and place on sheet tray.  Roast for approximately 60 minutes or until soft.  Cool separate the filling from the skin and let sit in a bowl.  Using a potato masher, coarsely mash.  Stir in egg, pineapples, vanilla, cinnamon, nutmeg and salt.

In a blender, add avocado and milk and blend until thick, smooth and creamy.

Transfer avocado mix to the potatoes and fold together.  Pour sweet potato mix into an oiled baking dish.

In a separate bowl, combine oatmeal, flour, cinnamon, brown sugar, pecans, dried fruit and olive and stir.

Add your crumble on top of the sweet potato.  Bake for 25-30 minutes or until golden brown and bubbly.

Also On News One:

Sign up for our newsletter and never miss the hot stories