Sweet Potato Casserole

rate this recipe:
5 from 3 votes
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Serves 6 to 8
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You'll love this healthy sweet potato casserole recipe! To make it ahead, prep the topping and filling separately. Then, assemble and bake when you're ready to eat.

Ingredients

  • 5 large sweet potatoes
  • 1 tablespoon extra-virgin olive oil, more for drizzling
  • 1 1/4 cup almond milk, more if necessary
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
  • 1/8 teaspoon black pepper
  • ½ cup fresh sage leaves

Crumble Topping

  • cup whole rolled oats
  • ¼ cup pecans, more for garnish
  • ¼ cup walnuts, more for garnish
  • ½ garlic clove
  • 2 teaspoons maple syrup
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon minced fresh rosemary
  • 1 teaspoon sea salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with foil and brush an 8x11-inch baking dish, or similar, with olive oil.
  • 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.
  • Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.
  • 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 several grinds of pepper and process to combine. Spread the mixture into the baking dish.
  • Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake 20 minutes or until the topping is browned and crisp.