Sweet Potato Casserole
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 421
- Total Fat
- 16
- Saturated Fat
- 4
- Carbohydrates
- 66
- Dietary Fiber
- 9
- Sugar
- 29
- Protein
- 7
- Cholesterol
- 12
- Sodium
- 118
- Total: 1 hr 35 min
- Prep: 20 min
- Cook: 1 hr 15 min
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!