Sweet Potato Casserole with Crunchy Oat Topping

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Sweet Potato Casserole with Crunchy Oat Topping Recipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

This classic casserole often straddles the line between side and dessert (indeed, we've enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg, topped, and baked.

Serves 12 (serving size: about 1/2 cup)

Ingredients

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3 pounds sweet potatoes, peeled and chopped (about 8 cups)
1/2 cup 2% reduced-fat milk
2 tablespoons unsalted butter, melted and divided
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt, divided
1 large egg, beaten
Cooking spray
1 cup old-fashioned rolled oats
2/3 cup pecans, chopped
3 tablespoons almond meal
3 tablespoons maple syrup, divided
1 tablespoon canola oil

Preparation

Active: 20 Minutes
Total: 45 Minutes

1. Preheat oven to 375°F.

2. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain. Return potatoes to saucepan. Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.

3. Combine remaining 1/4 teaspoon salt, oats, pecans, almond meal, and 2 tablespoons syrup in a bowl. Add remaining 1 tablespoon butter and canola oil; toss to coat. Sprinkle oat mixture over potatoes. Bake at 375°F for 18 minutes or until surface is golden. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.

Created date

October 2016

Nutritional Information

Calories 232
Fat 10.1 g
Satfat 2.1 g
Monofat 4.5 g
Polyfat 2.1 g
Protein 4 g
Carbohydrate 31 g
Fiber 5 g
Cholesterol 21 mg
Iron 1 mg
Sodium 195 mg
Calcium 56 mg
Sugars 9 g
Est. Added Sugars 3 g