Name: Sweet Potato Casserole
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 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

Sweet Potato Casserole

This sweet potato casserole features a crisp, savory pecan crumble instead of a traditional marshmallow topping. Delicious and healthy, it's a perfect side dish for Thanksgiving. Find make-ahead instructions in the blog post above.

1 hr 40 min total 20 min prep 1 hr 20 min cook 6

Instructions

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1 Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
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.
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.
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.
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.