Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: . Sweet Potatoes; 5 large sweet potatoes ((about 3 pounds)); 1 tablespoon extra-virgin olive oil or melted butter ((plus more for drizzling)); 1.25 cups milk ((plus more if necessary)); 1 teaspoon ground ginger; 0.75 teaspoon sea salt; 0.25 teaspoon freshly ground black pepper; 0.25 cup fresh sage leaves ((for garnish)); . Crumble Topping; 0.67 cup whole rolled oats; 0.5 cup pecans ((plus more for garnish)); 0.5 cup walnuts ((plus more for garnish)); 1 clove garlic; 1 tablespoon plus 1 teaspoon maple syrup; 2 tablespoons extra-virgin olive oil or melted butter; 0.5 teaspoon dried thyme leaves; 0.5 teaspoon minced fresh rosemary; 1.5 teaspoons sea salt; 0.25 teaspoon freshly ground black pepper

Welcome to a delightful holiday treat: Sweet Potato Casserole! This dish combines creamy, flavorful sweet potatoes with a crunchy crumble topping that’s sure to impress your family and friends. Let’s dive into the details!

Tips for Success

For the best flavor, use fresh herbs and don’t skip the roasting of the sweet potatoes. This part’s so satisfying as it brings out their natural sweetness!

Favorite Parts

The crumble topping adds a delightful texture that contrasts beautifully with the creamy sweet potatoes. Trust me, you’ll love it!

Ingredients

Instructions

Prepare the Oven and Baking Dish:
Step 1

- Preheat Oven: Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
Step 2

- Roast Sweet Potatoes: Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
Step 3

- Make the Crumble Topping: Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
Step 4

- Prepare Sweet Potato Mixture: Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
Step 5

- Assemble and Bake: Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.

Nutrition

Calories: 250, Fat: 10g, Carbs: 39g, Protein: 4g

Cooking techniques

This recipe features roasting, which deepens the flavor of the sweet potatoes, and blending for a smooth texture in the filling. The crumble topping is pulsed to achieve the perfect consistency!

Variations or substitutions

Feel free to substitute the nuts in the crumble topping with your favorites, or use dairy-free milk for a vegan option. You can also add a touch of cinnamon for extra warmth!

Storage tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture.

Notes

For a nut-free version, you can omit the pecans and walnuts or replace them with seeds like sunflower or pumpkin seeds.