Sweet Potato Casserole
Total Time
1 hr 40 mins
Prep Time
20 mins
Cook Time
1 hr 20 mins
Rating
4.92 out of 5 stars
(58)
Ingredients
6-8 servings
- 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
- ¼ cup fresh sage leaves, for garnish
- 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
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Preparation
Step 1
Preheat the oven to 425°F. Line a baking sheet with foil and brush a 9x13-inch baking dish with olive oil.
Step 2
Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
Step 3
Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
Step 4
Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
Step 5
Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.
Step 6
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Chef's notes
Make the sweet potato filling up to two days in advance and store it covered in the casserole dish or an airtight container in the refrigerator.
Store the pecan topping in a separate container in the fridge.
To serve, assemble the casserole and bake.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm them in the microwave or bake in a 325°F oven until heated through.
If freezing, prepare only the sweet potato filling, spread in the baking dish, let cool, cover tightly, and freeze for up to 3 months. Thaw before adding the topping and bake according to the recipe.
