Description
This Sweet Potato Casserole is a comforting and flavorful dish that features tender roasted sweet potatoes blended with aromatic ginger and seasoned milk, topped with a crunchy, savory crumble of oats, pecans, walnuts, and herbs. Baked until the topping is golden and crisp, this casserole makes a perfect side dish for holiday meals or any cozy gathering.
Ingredients
Scale
Main Ingredients
- 5 large sweet potatoes, about 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
Instructions
- Preheat and Prepare 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 a few holes in each sweet potato. Place the potatoes on the prepared baking sheet and roast in the oven for about 60 minutes, or until they are very tender when pierced with a fork.
- Make Crumble Topping: While the sweet potatoes roast, prepare the crumble topping by placing oats, pecans, walnuts, garlic, maple syrup, olive oil, dried thyme, fresh rosemary, sea salt, and black pepper into a food processor. Pulse until the mixture is just combined but still has some texture. Set aside.
- Prepare Sweet Potato Mixture: Once the sweet potatoes are cool enough to handle, scoop out the flesh and place it in a food processor. Add olive oil, milk, ground ginger, sea salt, and black pepper. Process until smooth and well combined. If the mixture is too thick, add a bit more milk to reach desired consistency.
- Assemble Casserole: Spread the sweet potato mixture evenly into the oiled baking dish. Sprinkle the crumble topping evenly over the top, followed by additional pecans, walnuts, and fresh sage leaves for garnish. Drizzle with olive oil to encourage browning.
- Bake Until Crisp: Return the casserole to the oven and bake for an additional 20 minutes, or until the topping is browned and crisp. Remove from oven and allow to cool for a few minutes before serving.
Notes
- If you prefer a sweeter casserole, you can increase the maple syrup slightly in the crumble topping.
- Fresh herbs like thyme and rosemary can be substituted with dried if fresh are not available, but use sparingly for dried herbs.
- For a dairy-free version, substitute the milk and butter with plant-based alternatives such as almond milk and vegan butter.
- The nuts can be toasted lightly before adding to the crumble for extra flavor.
- Make sure the sweet potatoes are fully cooked and very tender to ensure a smooth and creamy casserole base.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 310
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
