Description
This Sweet Potato Casserole features tender roasted sweet potatoes blended with aromatic spices and creamy milk, topped with a crunchy, flavorful crumble made from oats, pecans, walnuts, herbs, and a touch of maple syrup. It is baked to a golden crisp for a perfect balance of creamy and crunchy textures, making it an excellent comfort dish or holiday side.
Ingredients
Scale
Sweet Potato Mixture
- 5 large sweet potatoes, 3 pounds
- 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling
- 1¼ cups milk, plus more if necessary
- 1 teaspoon ground ginger
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup fresh sage leaves, for garnish
Crumble Topping
- ⅔ cup whole rolled oats
- ½ cup pecans, plus more for garnish
- ½ cup walnuts, plus more for garnish
- 1 garlic clove
- 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoons extra-virgin olive oil or melted butter
- ½ teaspoon dried thyme leaves
- ½ teaspoon minced fresh rosemary
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat and prepare: Preheat the oven to 425°F. Line a baking sheet with foil and brush a 9×13-inch baking dish with olive oil to prevent sticking.
- Roast the sweet potatoes: Use a fork to poke a few holes into each sweet potato. Place them on the prepared baking sheet and roast in the oven until very tender, about 60 minutes.
- Make the crumble topping: In a food processor, combine oats, pecans, walnuts, garlic, maple syrup, olive oil, dried thyme, fresh rosemary, sea salt, and black pepper. Pulse until the mixture is just combined but still slightly chunky. Remove and set aside.
- Prepare the sweet potato filling: Once the sweet potatoes are cool enough to handle, scoop the flesh out of the skins and place it in the food processor. Add the olive oil, milk, ground ginger, sea salt, and black pepper. Process until smooth and combined. If the mixture is too thick, add a little more milk to reach desired creaminess.
- Assemble the casserole: Spread the sweet potato mixture evenly into the oiled baking dish. Sprinkle the prepared crumble topping evenly over the sweet potato layer. Garnish with additional pecans, walnuts, and fresh sage leaves. Drizzle with olive oil for extra richness.
- Bake: Bake in the preheated oven for 20 minutes, or until the topping is browned and crisp. Remove from the oven and let it cool slightly before serving.
Notes
- You can substitute the milk with a plant-based milk for a dairy-free option.
- For added sweetness, a splash of maple syrup or brown sugar can be mixed into the sweet potato filling.
- Make sure not to over-process the crumble topping; it should retain some texture for the perfect crunch.
- Fresh herbs like sage, thyme, and rosemary can be adjusted or omitted based on preference.
- This dish can be prepared a day ahead and reheated in the oven to save time during holidays.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 7g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
