sweet potato streusel casserole

sweet potato streusel casserole

yield: 8-10 servings


sweet potato streusel casserole

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ingredients

MAKING THE FILLING

  • 2½ lbs sweet potatoes
  • 3/4 cup cream (or vegan option)
  • ½ cup brown sugar
  • ¼ cupapple butter (optional)
  • 1 tsp vanilla extract
  • ½ tsp sea salt, fine

MAKING THE TOPPING

  • ½ cup rolled oats, gluten-free
  • ½ cup brown sugar
  • ½ cup pecans, raw
  • ½ tsp sea salt, fine
  • 2 tbspbutter (or vegan option)

sweet potato streusel casserole

preparation

MAKING THE FILLING

Preheat oven to 375°F. Clean the sweet potatoes and slice the skin down the middle, lengthwise. Arrange on a baking sheet and bake for about 60 minutes or until very soft. Remove from heat, but leave oven running.

Once the potatoes are cool enough to handle, scoop the flesh into a bowl, and dispose of the skins. Mash the sweet potato until completely smooth, then fold in the cream, sugar, apple butter (if using), vanilla, and salt.

Oil a 9”x6” baking dish with butter, or spray with a nonstick cooking spray. Spoon the sweet potato filling into baking dish.

MAKING THE TOPPING

Pulse the oats in a food processor for about 15-20 seconds until they are slightly powdery. Toss the oats in a small bowl with the sugar, pecans and salt. Crumble in the butter and mix until it resembles a coarse meal. Sprinkle evenly over the filling.

BAKING THE CASSEROLE

Bake casserole for 25-30 minutes or until topping is crisp and pecans are toasted. Serve warm.

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