loveandlemons4.9
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.
👥 6 Servings⏱️ Prep & Cook: 1h 40m⏳ Prep: 20 min🔥 Cook: 1h 20m👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●baking sheet
- ●oven
- ●food processor
📝 Preparation Steps
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.
large sweet potatoes, 3 pounds5
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.
ground ginger1 teaspoon
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.
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