Food: Sweet Potato Casserole
Content-Type: Food Blog
Without a doubt, this is the finest sweet potato casserole recipe I’ve ever had! Sweet potatoes are covered with a ginger-spiced cream sauce and a nutty pecan topping.
Growing up, the only time I had sweet potatoes was during Thanksgiving when they were baked into a sweet potato casserole with little marshmallows.
I believed for a long time that I disliked sweet potatoes. But if you’ve been reading the site for a long, you already know that I genuinely adore sweet potatoes. Marshmallows are something I don’t care for.
Why make sweet potatoes sweeter, especially when serving them as a side dish at dinner? In my opinion, they are already sweet enough on their own.
Since sweet potatoes are one of my favorite fall vegetables, I’ve always wanted to create a vegan sweet potato casserole that I could eat for Thanksgiving dinner.
The opportunity to take up the challenge appeared ideal at this moment. And what do you know? I enjoyed it so much that I had the leftovers for breakfast!
Whatever your feelings on the classic sweet potato casserole, you must try this dish. I make a straightforward, creamy filling that really allows the sweet potatoes to shine.
I then top it with a savory mixture of chopped pecans, walnuts, and herbs rather than a marshmallow topping. The velvety sweet potato combination is deliciously crisp in contrast to the toasty, nutty topping, and the cozy herbs make it ideal for fall.
INGREDIENTS FOR A SWEET POTATO CASSEROLE
And what’s the finest part? Simple pantry staples are all you need to make this simple sweet potato casserole dish! What you will need to make it is as follows:
- Of course, sweet potatoes! To make the filling silky smooth, I combine them with almond milk.
- Pecans and walnuts: I chop some for the crumble topping and reserve a couple of whole for decoration.
- Old-fashioned oats – Together with the almonds, they add a substantial texture to the crumble topping.
- Ginger: It gives the smooth, creamy sweet potato filling a zingy spice.
- When I cook with sweet potatoes in the fall, I almost always use fresh rosemary, sage, and dried thyme. They make the ideal flavors for autumn.
- Garlic – Along with the herbs, garlic is essential for giving this sweet potato casserole its savory flavor.
- Pure maple syrup – It gives the nut topping a hint of sweetness. I may not enjoy sweet potatoes and marshmallows, but I do enjoy them with maple.
You only need some salt, pepper, and olive oil to get started.
SWEET POTATO CASSEROLE RECIPE
There are 4 simple stages in this simple sweet potato casserole recipe:
- Roast the sweet potatoes first. Here are my top suggestions for baking sweet potatoes.
- Prepare the pecan topping while the sweet potatoes are baking. In a food processor, blend the nuts, oats, herbs, garlic, maple syrup, extra virgin olive oil, salt, and pepper just until mixed. The mixture should have a fair amount of texture and some clumping.
- Next, combine the filling. I process the sweet potatoes in a food processor rather than mashing them with a potato masher to make them ultra-smooth. Sweet potatoes should be peeled after cooking, and the mushy flesh should be blended with almond milk, olive oil, ground ginger, and salt.
- Bake your layers! In a greased casserole dish, spread the creamy sweet potato mixture on the bottom. For garnish, top it with the crumble topping and scatter on some whole nuts and sage leaves. When the topping is beautifully browned and crunchy, bake the dish at 425 degrees before serving.
TIPS FOR MAKING A SWEET POTATO RECIPE
- Your sweet potatoes should be thoroughly soft after baking. You want the casserole’s filling to be smooth and creamy with no lumps. When you remove the potatoes from the oven, be certain that a fork can easily pass through them. They will become a flawlessly smooth puree if done in this manner.
- To use as garnish, keep some whole nuts! The portions of this casserole that blend creamy sweet potato and large, toasted almonds are the nicest. Save a few whole nuts to sprinkle on top after blending the crumble. Later on, you’ll appreciate it.
- Ahead of time. This wholesome sweet potato casserole is simple to prepare in advance, just like many fantastic Thanksgiving recipes. Almost everything can be finished a day or two ahead of time, including blending the sweet potato filling and pulsing the crumble topping before storing them in the refrigerator. The crumble should be added just before serving and baking. (The topping will go soggy in the fridge if you bake the entire dish ahead of time.)
SUGGESTIONS FOR SERVING
This sweet potato casserole would be a delicious complement to any autumnal meal, but Thanksgiving is when it’s most popular.
Serve it with any of the following delectable side dishes, like stuffing, green bean casserole, mashed potatoes, homemade mac, and cheese:
- Butternut Squash Soup
- Roasted Delicata Squash with Apples and Sage
- Maple Roasted Acorn Squash
- Creamed Spinach
- Pear Salad with Balsamic and Walnuts
- Shredded Brussels Sprouts Salad
- Crispy Roasted Brussels Sprouts
- Simple Roasted Beets with Citrus
SWEET POTATO CASSEROLE
You’ll adore this recipe for a nutritious sweet potato dish! Prepare the topping and filling separately to make it ahead of time. When you’re ready to eat, assemble and bake.
Serves: 6 to 8
- 5 large sweet potatoes
- 1 tablespoon extra virgin olive oil, more for drizzling
- Also, 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
- 2/3 cup whole rolled oats
- 1/2 cups pecans and walnuts, more for garnish
- 1 garlic clove
- Also, 1 tablespoon plus 1 teaspoon maple syrup
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried thyme leaves and minced fresh rosemary
- 1 1/2 teaspoons sea salt
- Also, 1/4 teaspoon black pepper
- Set the oven to 425 °F. A 9×13-inch baking dish should be oiled with olive oil and lined with foil.
- Make a few holes in the sweet potatoes with a fork. Place on the baking pan, and roast for about 60 minutes, or until very soft.
- To prepare the crumble topping: The oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, and salt should all be mixed briefly in a food processor. Take out and place aside.
- Out of the skins, scoop the cooked sweet potato flesh, and put it in the food processor. Process the ginger, almond milk, olive oil, salt, and pepper to mix. In the baking dish, spread the ingredients.
- Add sage, more nuts, and crumble topping to garnish. Olive oil should be drizzled over the top. Bake for 20 minutes, or until the topping is golden and crisp.