Savory Sweet Potato Casserole
This Savory Sweet Potato Casserole will make you feel all warm inside, and you’ll be smiling the entire time you eat it.
Equipment
- 1.5 quart baking dish (for 6 servings) - I used a 9.5 x 6.5 inch oval dish
- 1 Medium Bowl
Ingredients
For the Casserole:
- 4 medium sweet potatoes about 40 oz.
- 1 cup coconut milk
- 2 tablespoons unsalted butter melted
- 2 eggs
- ½ teaspoon garlic powder
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons Kosher salt I use the Diamond Crystal brand for this measurement
- Savory Oat Crumble recipe below
For the Savory Oat Crumble:
- ½ cup pecans roughly chopped
- ½ cup oats
- 1 cup almond flour
- 5 tablespoons unsalted butter cut into small cubes, at room temperature
- 2 teaspoons minced sage
- 2 teaspoons minced rosemary
- 3 tablespoons brown sugar
- 1 ½ teaspoons Kosher salt
- Freshly ground black pepper to taste
Instructions
For the Casserole:
- Adjust rack to middle position and preheat oven to 400°F.
- Place sweet potatoes on a sheet pan and poke all over with a fork. Roast for 1 hour, or until completely cooked through. Let cool completely, then cut each potato in half lengthwise and scoop out the flesh. Discard the skins. Reduce oven temperature to 350°F.
- In the bowl of a food processor, combine the sweet potatoes, coconut milk, melted butter, eggs, garlic powder, nutmeg, ginger, cinnamon, and Kosher salt. Run until smooth.
- Spread sweet potato mixture evenly into a 1 ½ quart baking dish for 6 servings (I used a 9 ½ x 6 ½ inch oval dish). Sprinkle as much of the savory oat crumble over the sweet potatoes as you’d like (you may have a bit extra that you can freeze), covering it all.
- Bake for 35-45 minutes, until the crumble is golden. Serve right when it comes out of the oven.
For the Savory Oat Crumble:
- Place all of the ingredients into a medium-sized mixing bowl. With your hands, mix until the butter is completely combined and the mixture forms a crumbly texture.
Notes
Sweet Potato mixture can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator or in the casserole dish, tightly covered with plastic wrap. Let come to room temperature before baking.
Savory Oat Crumble can be made up to 1 month ahead of time and stored in an airtight container in the freezer. Let come to room temperature before adding to sweet potatoes.
Tried this recipe?Let us know how it was!