Sweet Potato Casserole

Total Time:
1 hr 35 min
Prep:
20 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • Casserole:
  • 2 1/2 pounds sweet potatoes (about 3)
  • 1 orange, zested and juiced
  • 1 teaspoon ground cinnamon
  • 1 tablespoon honey
  • 1/2 cup milk
  • 1/2 cup diced dried apricots
  • Topping:
  • 1/2 cup oatmeal
  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter, cut into pea-sized pieces
  • 1/2 cup chopped walnuts
Directions
Watch how to make this recipe.
  • Preheat the oven to 375 degrees F.

  • Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!

  • While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.

  • When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.

  • Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.

  • That's a hot sweet potato!


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes