Wednesday, December 3, 2014

Sweet Potato Casserole

For my recipe of the week I am going to share a dish from one of my favorite food bloggers: Angela Liddon from Oh She Glows. I made this as part of our Thanksgiving spread this year and it was amazingly yummy! Enjoy those sweet potatoes while they are in season by whipping up this yummy side dish.

















I barely altered this recipe, as it was pretty perfect on it's own. The only difference is, Angela is Vegan so she uses vegan butter and coconut oils, where I just use regular butter. If you are a vegan, just visit her site for the original recipe. I'm sure it's just as amazing either way.

DIRECTIONS:

For the sweet potato mash:
  • 4.5-5 pounds sweet potatoes (approx. 4-5 large)
  • 2 tablespoons vegan butter
  • 2 1/2 tablespoons pure maple syrup, or to taste
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon fine grain salt, or to taste
For the Crunchy Nut Crumble:
  • 1 cup rolled oats (use certified gluten-free if necessary)
  • 1 1/3 cups pecan halves, chopped
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 2 tablespoons vegan butter, melted
  • 2 1/2 tablespoons pure maple syrup

Directions:

  1. Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain.
  2. Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside.
  3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, flour, cinnamon, and salt. Pour on melted butter, and maple syrup. Stir until combined.
  4. Once cooked and drained, place sweet potatoes into a large bowl.
  5. Mash potatoes with the butter until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
  6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.
  7. Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout.
See the original recipe HERE

Get a ton more amazing recipes on Angela's Blog: Oh She Glows