Healthy Sweet Potato Casserole with Crunchy Oat Topping
Healthy Sweet Potato Casserole with Crunchy Oat Topping could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains approximately 9g of protein, 26g of fat, and a total of 517 calories. For $3.05 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. It is brought to you by Well Plated. 15 people found this recipe to be yummy and satisfying. It can be enjoyed any time, but it is especially good for Thanksgiving. Head to the store and pick up almond meal, pecans, ground cinnamon, and a few other things to make it today. It works well as a side dish. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes. A few people really liked this American dish. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is good. Similar recipes are Sweet Potato Casserole with Crunchy Brown Sugar Topping, Paleo Easy Healthy Sweet Potato Casserole with Pecan Topping, and Lightened Up Healthy Sweet Potato Casserole with Pecan Oat Streusel.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 75 minutes
Ingredients:
1/2 cup almond meal**
1 cup unsweetened vanilla almond milk
2 tablespoons virgin coconut oil, melted
5 tablespoons melted coconut oil
1/4 teaspoon ground cinnamon
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 teaspoon kosher salt
1 tablespoon pure maple syrup
1/2 teaspoon freshly grated nutmeg (it's an amazing flavor upgrade to grate your own nutmeg. I use this zester to do it.)
1 1/3 cups old fashioned rolled oats
1 cup roughly chopped pecans (untoasted)
4 1/2 pounds sweet potatoes, scrubbed (about 4-5 very large sweet potatoes)
2 vanilla beans (or 2 tablespoons vanilla bean paste)*
1/4 teaspoon white pepper
Equipment:
baking sheet
aluminum foil
oven
mixing bowl
sauce pan
frying pan
bowl
baking pan
spatula
Cooking instruction summary:
Preheat the oven to 375 degrees. Lightly grease a 9x13-inchcasserole dish or other3 quart casserole dishand set aside.Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil or asilpat mat. Bake until the potatoes are fork tender, about 1 hour or so, depending upon the size of your potatoes. Remove from the oven and let sit until cool enough to handle, about 5 minutes. Peel and discard the skins (they should come off easily with your fingers), break thepotatoesin large chunks with a fork, then place the chunks into the bowl of astanding mixer fitted with the paddle attachment or a large mixing bowl.While the potatoes bake, pour the almond milk in a small saucepan. Split the vanilla beans, scrape the seeds into the pan, then add the empty pods to the pantoo. Bring to a very gentle simmer over medium heat for 5 minutes, stirring occasionally. Do not let the almond milk boil. Remove from heat and let the vanilla steep while the potatoes continue baking.Remove the vanilla bean pods from the saucepan, then pour the almond milk and vanilla bean specs into the bowl with the sweet potato chunks. Add the melted coconut oil, cinnamon, salt, nutmeg, and white pepper.Mash the potatoes together with the milk and spices(or beat gently with a mixer or your paddle attachment or run though a food mill) until fairly smooth with some texture remaining. Taste and add additional salt/pepper as desired. Transfer to the prepared baking dish. With the back of a rubber spatula, press and smooth into a single layer.In a separate bowl, combine thetoppingingredients:oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup until moist and evenly mixed. Sprinkle over the sweet potatoes.Bake until the topping is toasted and fragrant and casserole is warmed through, about 20 minutes. Serve warm.
Step by step:
1. Preheat the oven to 375 degrees. Lightly grease a 9x13-inchcasserole dish or other3 quart casserole dishand set aside.Prick the sweet potatoes all over with a fork, then place them on a baking sheet lined with foil or asilpat mat.
2. Bake until the potatoes are fork tender, about 1 hour or so, depending upon the size of your potatoes.
3. Remove from the oven and let sit until cool enough to handle, about 5 minutes. Peel and discard the skins (they should come off easily with your fingers), break thepotatoesin large chunks with a fork, then place the chunks into the bowl of astanding mixer fitted with the paddle attachment or a large mixing bowl.While the potatoes bake, pour the almond milk in a small saucepan. Split the vanilla beans, scrape the seeds into the pan, then add the empty pods to the pantoo. Bring to a very gentle simmer over medium heat for 5 minutes, stirring occasionally. Do not let the almond milk boil.
4. Remove from heat and let the vanilla steep while the potatoes continue baking.
5. Remove the vanilla bean pods from the saucepan, then pour the almond milk and vanilla bean specs into the bowl with the sweet potato chunks.
6. Add the melted coconut oil, cinnamon, salt, nutmeg, and white pepper.Mash the potatoes together with the milk and spices(or beat gently with a mixer or your paddle attachment or run though a food mill) until fairly smooth with some texture remaining. Taste and add additional salt/pepper as desired.
7. Transfer to the prepared baking dish. With the back of a rubber spatula, press and smooth into a single layer.In a separate bowl, combine thetoppingingredients:oats, pecans, almond meal, cinnamon, salt, coconut oil, and maple syrup until moist and evenly mixed. Sprinkle over the sweet potatoes.
8. Bake until the topping is toasted and fragrant and casserole is warmed through, about 20 minutes.
9. Serve warm.
Nutrition Information:
covered percent of daily need
