Sweet potato casserole

Sweet Potato Casserole

Prep Time: 20 mins

Cook Time: 1 hr 20 mins

Total Time: 1 hr 40 mins

Serves 6 to 8

You'll love this healthy sweet potato casserole recipe! To make it ahead, prep the topping and filling separately. Then, assemble and bake when you're ready to eat.

Ingredients

• 5 large sweet potatoes
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• 1¼ cups unsweetened almond milk, plus more if necessary
• 1 teaspoon ground ginger
• ¾ teaspoon sea salt
• ¼ teaspoon 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
• ½ teaspoon dried thyme leaves
• ½ teaspoon minced fresh rosemary
• 1½ teaspoons sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
• 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.
• 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.
• Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
• 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.