Description
This Sweet Potato Casserole is a deliciously comforting dish featuring roasted sweet potatoes blended with warm spices and topped with a crunchy, aromatic nut and oat crumble. Perfect as a hearty side for holiday meals or cozy weeknight dinners, it balances the natural sweetness of sweet potatoes with savory herbs and a maple-sweetened topping.
Ingredients
Scale
Sweet Potato Mixture
- 5 large sweet potatoes (about 3 pounds)
- 1 tablespoon extra-virgin olive oil or melted butter, plus more for drizzling and greasing
- 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
Instructions
- Prepare Oven and Baking Dish: Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup, and brush a 9×13-inch baking dish with olive oil to prevent sticking.
- Roast Sweet Potatoes: Use a fork to poke several holes in each sweet potato. Place them on the foil-lined baking sheet and roast in the oven until they are very tender, about 60 minutes. This roasting develops a rich, sweet flavor and soft texture essential for the casserole.
- Make Crumble Topping: While the sweet potatoes roast, add the oats, pecans, walnuts, garlic clove, maple syrup, olive oil or melted butter, dried thyme, fresh rosemary, sea salt, and black pepper into a food processor. Pulse gently until the mixture is just combined and retains some texture. Remove and set aside.
- Prepare Sweet Potato Filling: Once the sweet potatoes are cool enough to handle, scoop out the flesh and place it into the food processor. Add the tablespoon of olive oil or butter, milk, ground ginger, salt, and pepper. Process until smooth and well combined, adding more milk if needed for a creamy consistency. Spread this mixture evenly in the prepared baking dish.
- Assemble & Bake: Evenly sprinkle the crumble topping over the sweet potato layer. Garnish with additional pecans, walnuts, and fresh sage leaves for extra flavor and presentation. Drizzle lightly with olive oil to help the topping brown and crisp. Bake for 20 minutes or until the topping is golden brown and crisp.
Notes
- You can substitute butter for olive oil in both the sweet potato mixture and crumble topping for a richer flavor.
- Add a pinch of cinnamon or nutmeg to the sweet potato filling for added warmth and spice.
- For a vegan version, use plant-based milk and substitute the butter with olive oil or vegan butter.
- Make sure not to over-process the crumble topping; it should be chunky to provide a nice texture contrast.
- Fresh herbs like rosemary and thyme add aromatic notes, but you may adjust or omit according to taste.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
