Description
This Sweet Potato Casserole features roasted sweet potatoes pureed and topped with a crunchy, nutty oat and pecan crumble. Infused with warm spices like ginger, thyme, and rosemary, and garnished with fresh sage, this dish is a perfect cozy side for fall and holiday meals. The combination of creamy sweet potato and a crisp, flavorful topping makes it a crowd-pleaser that brings both comfort and elegance to your table.
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 the baking dish
- 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: Preheat your oven to 425°F. Line a baking sheet with foil and lightly brush a 9×13-inch baking dish with olive oil to prevent sticking.
- Roast Sweet Potatoes: Poke a few holes in each sweet potato with a fork to allow steam to escape. Place them on the prepared baking sheet and roast in the oven for about 60 minutes, or until the potatoes are very tender when pierced with a knife.
- Make Crumble Topping: While the potatoes roast, combine the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, sea salt, and black pepper in a food processor. Pulse the mixture until ingredients are just combined, forming a coarse crumble. Remove and set aside.
- Prepare Sweet Potato Filling: Once potatoes are roasted and cool enough to handle, scoop out the flesh into a food processor. Add the olive oil, milk, ground ginger, sea salt, and black pepper. Process until smooth and creamy. If the mixture seems too thick, add a little more milk to reach desired consistency.
- Assemble Casserole: Spread the sweet potato mixture evenly in the prepared baking dish. Sprinkle the crumble topping evenly over the sweet potatoes, then add additional pecans, walnuts, and fresh sage leaves on top for garnish. Drizzle lightly with olive oil to enhance browning.
- Bake to Finish: Bake the assembled casserole in the oven at 425°F for 20 minutes, or until the topping is golden brown and crisp. Remove from the oven and let rest a few minutes before serving.
Notes
- Use firm, fresh sweet potatoes for the best texture and sweetness.
- The crumble topping can be made ahead and stored in an airtight container for up to 3 days.
- Adjust maple syrup amount in the topping to taste if you prefer it sweeter.
- For a dairy-free version, substitute milk with almond or oat milk and use olive oil instead of butter.
- Let the casserole rest for a few minutes after baking to allow flavors to meld and topping to crisp further.
- Fresh herbs like thyme and rosemary can be substituted with dried if fresh is unavailable, but use half the quantity for dried herbs.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 7g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
