Sweet Potato Casserole
Ingredients
The sweet potatoes
-
5
large
sweet potatoes
-
1
tablespoon
extra-virgin olive oil or melted butter
-
1¼
cups
milk
-
1
teaspoon
ground ginger
-
¾
teaspoon
sea salt
-
¼
teaspoon
freshly ground black pepper
-
¼
cup
fresh sage leaves
The crumble topping
-
⅔
cup
whole rolled oats
-
½
cup
pecans
-
½
cup
walnuts
-
1
clove
garlic
-
1
tablespoon
maple syrup
-
1
teaspoon
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 the oven to 425°F and prepare a baking dish.
- Bake the sweet potatoes until very tender, about 60 minutes.
- Prepare the crumble topping by pulsing the oats, nuts, garlic, maple syrup, olive oil, herbs, salt, and pepper in a food processor.
- Blend the cooked sweet potato flesh with olive oil, milk, ginger, salt, and pepper until smooth.
- Spread the sweet potato mixture in the baking dish, top with the crumble, and garnish with additional nuts and sage leaves.
- Drizzle with olive oil and 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
35g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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