Sweet Potato Casserole
Ingredients
The sweet potato base
-
5
large
sweet potatoes
-
1
tablespoon
extra-virgin olive oil
-
1 ¼
cup
almond milk
-
1
teaspoon
ground ginger
-
½
teaspoon
sea salt
-
⅛
teaspoon
black pepper
-
½
cup
fresh sage leaves
The crumble topping
-
⅓
cup
whole rolled oats
-
¼
cup
pecans
-
¼
cup
walnuts
-
½
clove
garlic
-
2
teaspoons
maple syrup
-
1
tablespoon
extra-virgin olive oil
-
¼
teaspoon
dried thyme leaves
-
¼
teaspoon
minced fresh rosemary
-
1
teaspoon
sea salt
-
⅛
teaspoon
black pepper
Instructions
- Preheat the oven to 425°F and prepare a baking sheet and a baking dish with olive oil.
- Poke holes in the sweet potatoes and roast them on the baking sheet until tender, about 60 minutes.
- In a food processor, combine the crumble topping ingredients and pulse until mixed.
- Scoop the sweet potato flesh into the food processor, add olive oil, almond milk, ginger, salt, and pepper, and blend until smooth.
- Spread the sweet potato mixture in the baking dish, top with the crumble, additional nuts, and sage, and drizzle with olive oil.
- Bake for 20 minutes until the topping is browned and crisp.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
You might also like