Sweet Potato Casserole with Pecans
User Reviews
5
Sweet Potato Casserole with Pecans
Description
Sweet Potato Casserole with Pecans combines roasted and peeled sweet potatoes blended until smooth with vanilla extract, ground ginger, salt, and almond milk to form a creamy filling. The topping is made from rolled oats, pecan halves, minced fresh rosemary, salt, and maple syrup processed to a crumbly texture. Dried cranberries are scattered over the sweet potato layer before the oat-pecan topping is added along with additional pecans for crunch and decoration. The casserole is baked at 350ºF until the topping turns golden, enhancing its nutty and sweet flavors. Roasting the sweet potatoes beforehand softens them and concentrates their natural sweetness, contributing to the casserole's rich taste and smooth texture. This dish works well as a side for festive dinners or comforting autumn meals.
For roasting, sweet potatoes are pierced and baked at 400ºF for about 60 minutes until tender. Once cooled and peeled, they are ready for the casserole preparation.
Ingredients
Crunchy Pecan Oat Topping
- 3/4 cup rolled oats
- 1/2 cup pecan halves
- 1/2 teaspoon rosemary unbelievably good!, fresh, minced
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
Sweet Potato Filling
- 3 pounds sweet potatoes peeled, roasted
- 1/2 cup milk I use almond milk, of choice
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
Extra Toppings
- 1/2 cup dried cranberries (look for juice-sweetened, if possible)
- 1/4 cup pecan halves , for topping
Instructions
- Preheat the oven to 350ºF. In a large food processor fitted with an "S" blade, add in the oats, pecans, rosemary, and salt, and process briefly to create a flour-like texture. Add in the maple syrup, and process again until crumbly.
- Pour the crumble into a small bowl and set aside. In the same food processor (no need to rinse it), add in the roasted & peeled sweet potatoes, milk, vanilla, ginger, and salt, and process until smooth. Taste and adjust the mixture to your liking. You can add maple syrup for sweetness, if you like, or extra milk to make them creamier.
- In the bottom of a 2-quart baking dish, spread the sweet potato puree into a relatively smooth layer. Scatter the dried cranberries over the top, then sprinkle the crumble evenly over the top. Add the remaining pecans over the top, for decoration and added crunch. Bake at 350ºF until the topping is golden, about 30 minutes.
- Let cool for about 10 minutes, then serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Pre-roast sweet potatoes for about 60 minutes at 400ºF until tender to streamline casserole preparation.
- Check doneness by piercing sweet potatoes with a fork; they should easily collapse under pressure.
- Peeling cooled roasted sweet potatoes before mashing improves texture and eases blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 174mg | 7% |
| Potassium | 425mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 16088IU | 322% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
