1 Video | Photo: Sweet Potato Casserole Recipe
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
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!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 38 reviews
By judyfejes1963
littleton, co
on May 02, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
awesome way to eat sweet potatoes, we left it a bit chunky, thought a whole orange was a bit much, will use half next time. all else was perfect, not too sweet, just great
By flossem00_12232703
rockford, 52
on March 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
There is not even enough to scrap one last spoonful from the baking dish! Made this yesterday when we had unexpected company and everyone raved - Did not have dried apricot on hand, so put a few spoons of apricot preserves in instead. Made the casserole and topping early in afternoon so would not have to do when company arrived (kept separate of course in the fridge and just assembled and popped into the oven - so easy and smelled so great baking :
By pdmoskal
Oviedo, FL
on December 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So, having family from southern Alabama, I grew up with the syrupy sweet potato casserole made from canned yams. Almost a dessert rather than a side. When I found this recipe I was excited to see a classy version of this southern favorite! I omit the apricots - I never have them on hand, they are pricey, and no one in the family likes them in our traditional sweet potato casserole. We prefer the smoother texture without them. The orange zest does add a strong orange flavor which is typical of zest. If you don't like it, omit the zest and just go with 1/2 cup of orange juice which works well. The topping is the prize for our family, so I double that to make sure there is enough for everyone! Thanks, Anne!
Read all 38 reviews