Dr. Wonson’s Kitchen: Sweet Potato Casserole with Crunchy Oat Topping
Posted on Nov 23, 2020
It’s almost Thanksgiving! The time of year when we tend to eat too much fat and sugar. Here is a healthy alternative to the traditional sweet potato casserole topped with marshmallows. This recipe is tasty and uses a little maple syrup for flavor. Serves 12. Enjoy!
3 pounds sweet potatoes, peeled and chopped (about 8 cups)
1/2 cup almond milk
2 tablespoons unsalted butter, melted and divided
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt, divided
1 large egg, beaten
1 cup old-fashioned rolled oats
2/3 cup pecans or walnuts, chopped
3 tablespoons almond meal
3 tablespoons maple syrup, divided
1 tablespoon canola oil
- Preheat oven to 375°F.
- Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain. Return potatoes to saucepan.
- Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.
- Combine remaining 1/4 teaspoon salt, oats, pecans, almond meal, and 2 tablespoons syrup in a bowl. Add remaining 1 tablespoon butter and canola oil; toss to coat. Sprinkle oat mixture over potatoes.
- Bake at 375°F for 18 minutes or until surface is golden. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.
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