It’s almost Thanksgiving! The time of year when we tend to eat too much fat and sugar. Here is a healthy alternative to the traditional sweet potato casserole topped with marshmallows. This recipe is tasty and uses a little maple syrup for flavor. Enjoy!
Sweet Potato Casserole With Crunchy Oat Topping
Prep time: 20 minutes Cook time: 20 minutes Total time: 45 minutes
3 pounds sweet potatoes, peeled and chopped (about 8 cups)
1/2 cup almond milk
2 tablespoons unsalted butter, melted and divided
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt, divided
1 large egg, beaten
1 cup old-fashioned rolled oats
2/3 cup pecans or walnuts, chopped
3 tablespoons almond meal
3 tablespoons maple syrup, divided
1 tablespoon canola oil
Preheat oven to 375°F.
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.
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.