Description
This Sweet Potato Casserole is a delicious and healthy twist on the traditional holiday side dish. Roasted sweet potatoes are blended into a smooth mixture with warming spices and milk, then topped with a crisp, savory pecan, walnut, and oat crumble infused with garlic, maple syrup, and fresh herbs. Baked to golden perfection, this casserole provides a delightful balance of creamy, nutty, and aromatic flavors, making it an ideal dish for Thanksgiving or any cozy family meal.
Ingredients
Scale
Sweet Potato Base
- 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
- Additional pecans and walnuts
- Extra olive oil for drizzling
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (218°C). Line a baking sheet with foil and brush a 9×13-inch baking dish with olive oil to prevent sticking.
- Roast Sweet Potatoes: Using a fork, poke a few holes into each sweet potato to allow steam to escape. Place them on the lined baking sheet and roast until they are very tender, about 60 minutes. This slow roasting intensifies their natural sweetness.
- Make the Crumble Topping: In a food processor, combine the rolled oats, pecans, walnuts, garlic clove, maple syrup, olive oil, dried thyme, fresh rosemary, sea salt, and freshly ground black pepper. Pulse the mixture until just combined, forming a crumbly texture. Remove and set aside.
- Prepare Sweet Potato Mixture: Once roasted and cool enough to handle, scoop the sweet potato flesh out of the skins and place it into the food processor. Add 1 tablespoon olive oil or melted butter, milk, ground ginger, sea salt, and black pepper. Process until smooth and well combined. Add more milk if the mixture is too thick.
- Assemble the Casserole: Spread the smooth sweet potato mixture evenly into the prepared baking dish. Evenly sprinkle the crumble topping over the sweet potatoes, then scatter additional chopped pecans, walnuts, and fresh sage leaves on top. Drizzle lightly with olive oil to promote browning.
- Bake to Finish: Bake the casserole in the preheated oven for about 20 minutes, or until the crumble topping is browned, crisp, and fragrant.
Notes
- This sweet potato casserole uses a savory pecan crumble topping instead of the traditional marshmallow topping, adding both texture and depth of flavor.
- Perfect as a healthier alternative side dish for Thanksgiving or other holiday meals.
- Make-ahead tip: You can prepare the sweet potato mixture and crumble topping separately, then assemble and bake just before serving.
- Adjust the milk amount to achieve your preferred casserole consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 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
