Description

This Sweet Potato Casserole is a delightful and healthy side dish featuring tender roasted sweet potatoes topped with a crisp, savory pecan, walnut, and oat crumble infused with herbs and maple syrup. Perfect as a creative alternative to traditional marshmallow-topped casseroles, it adds a nutty, flavorful crunch that is ideal for holiday gatherings like Thanksgiving.

Ingredients

Scale

Sweet Potatoes

5 large sweet potatoes (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

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

Garnish

¼ cup fresh sage leaves

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven 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 lightly with olive oil to prevent sticking.
Roast Sweet Potatoes: Use a fork to poke several holes in the sweet potatoes to allow steam to escape. Place them on the prepared baking sheet and roast in the oven until very tender, about 60 minutes.
Make the Crumble Topping: While the potatoes roast, combine oats, pecans, walnuts, garlic, maple syrup, olive oil, dried thyme, fresh rosemary, salt, and pepper in a food processor. Pulse until just combined with some texture remaining. Set this mixture aside.
Prepare Sweet Potato Mixture: Once roasted and cool enough to handle, scoop the flesh from the sweet potato skins into the food processor. Add olive oil, milk, ground ginger, salt, and pepper. Process until smooth and well combined. If the mixture is too thick, add a little more milk to reach desired consistency.
Assemble Casserole: Spread the sweet potato mixture evenly into the prepared baking dish. Sprinkle the crumble topping evenly over the surface. Add additional nuts and fresh sage leaves on top for extra flavor and texture. Drizzle with a little more olive oil.
Bake to Finish: Bake the assembled casserole in the preheated oven for 20 minutes or until the topping is browned and crisp. Remove from the oven and let it cool slightly before serving.

Notes

This casserole uses a savory nut and oat crumble topping as a healthier, crisp alternative to traditional marshmallow toppings.
Perfect as a side dish for Thanksgiving or other holiday meals.
Make-ahead tip: Assemble the casserole up to the baking step, cover, and refrigerate. Bake just before serving, adding a few extra minutes if baking from cold.
For a vegan version, substitute butter with olive oil and use a plant-based milk.

Nutrition

Serving Size: 1/6 of casserole
Calories: 320
Sugar: 8g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 6g
Cholesterol: 0mg