Sweet Potato Casserole
Posted by: EdibleGarden Admin -
Ingredients
- 5 large sweet potatoes
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1¼ cups unsweetened almond milk, plus more if necessary
- 1 teaspoon ground ginger
- ¾ teaspoon sea salt
- ¼ teaspoon 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
- ½ teaspoon dried thyme leaves
- ½ teaspoon minced fresh rosemary
- 1½ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
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Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
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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.
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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.
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Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
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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.