Favorite Recipes - Sweet Potato Casserole

You won’t miss the marshmallows in this savory sweet potato casserole. Topped with a creamy, gingery layer of sweet potatoes with a crisp, toasty pecan crumble and plenty of fresh herbs.

Ingredients

5 large sweet potatoes

1 tablespoon extra virgin olive oil, more for drizzling

1 1/4 cup almond milk, more if necessary

1 teaspoon ground ginger

3/4 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup fresh sage leaves

Crumble Topping

2/3 cup whole rolled oats

1/2 cup pecans, more for garnish

1/2 cup walnuts, more for garnish

1 garlic clove

1 tablespoon plus 1 teaspoon maple syrup

2 tablespoon extra-virgin olive oil

1/2 teaspoon dried thyme leaves

1/2 teaspoon minced fresh rosemary

1 1/2 teaspoons sea salt

1/4 teaspoon black pepper

Directions

1. Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.

2. Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.

3. Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt and pulse until just combined. Remove and set aside.

4. Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.

5. Sprinkle with the crumble topping, additional nuts, and sage. Drizzle with olive oil and bake for 20 minutes or until the topping is browned and crisp.

source: www.loveandlemons.com/thanksgiving-side-dishes/

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