Sweet Potato Casserole with Pecans
Ingredients
Crunchy Pecan Oat Topping
-
¾
cup
rolled oats
-
½
cup
pecan halves
-
½
teaspoon
fresh minced rosemary
-
¼
teaspoon
salt
-
2
tablespoons
maple syrup
Sweet Potato Filling
-
3
pounds
roasted sweet potatoes, peeled
-
½
cup
milk of choice
-
2
teaspoons
vanilla extract
-
1
teaspoon
ground ginger
-
¼
teaspoon
salt
Extra Toppings
-
½
cup
dried cranberries
-
¼
cup
pecan halves
Instructions
- Preheat the oven to 350ºF.
- In a food processor, blend oats, pecans, rosemary, and salt until flour-like.
- Add maple syrup and process until crumbly, then set aside.
- In the same processor, blend roasted sweet potatoes, milk, vanilla, ginger, and salt until smooth.
- Spread the sweet potato puree in a baking dish, scatter cranberries on top, and sprinkle the crumble over it.
- Add remaining pecans for decoration.
- Bake for about 30 minutes until the topping is golden.
- Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
174
Total fat
4g
Total carbohydrates
33g
Total protein
3g
Sodium
174mg
Cholesterol
0mg
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