https://www.loveandlemons.com/sweet-potato-casserole/
Serves 6 to 8
This sweet potato casserole features a crisp, savory pecan crumble instead of a traditional marshmallow topping. Delicious and healthy, it's a perfect side dish for Thanksgiving. Find make-ahead instructions in the blog post above.
Used plain soy milk, olive oil instead of butter, added fresh grated nutmeg to the topping. didn't have rosemary. Taste is very good.
Used plain soy milk, olive oil instead of butter, added fresh grated nutmeg to the topping. didn't have rosemary. Taste is very good.
Ingredients:
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
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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, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
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