Sweet potatoes are one of my favorite foods, and when the holidays come around, I always opt to make a sweet potato casserole with some fun toppings to indulge in. This year I added a crunchy oat topping, drizzled with maple syrup, to give it an extra sweet crunchy yum with every bite.
Start off by peeling and dicing the sweet potatoes.
Place the potatoes in a large saucepan and fill with water 1 inch above the potatoes. Bring to a boil, then reduce the heat and let simmer for 6-8 minutes (until potatoes are tender).
Drain the potatoes, then return to saucepan and get out the rest of the ingredients.
Add in milk, butter, cinnamon, nutmeg, salt, egg, and vanilla extract. Mash until smooth, or desired consistency is reached.
Pour the mixture into greased baking dish, spreading evenly throughout.
Now for the topping! In a small bowl, combine salt, oats, pecans, almond meal, and maple syrup. Mix until combined. Add in butter and extra virgin olive oil, tossing mixture with a spoon to coat evenly. Sprinkle mixture over potatoes, spreading out evenly as you go.
Bake in preheated oven at 375 degrees F for 18-20 minutes (until the oat mixture has a nice golden brown color). Remove from oven and lightly drizzle maple syrup on top to give it a nice sheen and mouth watering appeal. Enjoy! 😉
Sweet Potato Casserole with Crunchy Oat Topping
Ingredients
Sweet Potato Filling
- 3 pounds sweet potatoes (peeled & chopped)
- ½ cup whole milk
- 1 tablespoon unsalted butter
- ½ teaspoon vanilla extract
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- 1 egg
Oat Topping
- 1 cup old-fashioned rolled oats
- ⅔ cup chopped pecans
- 3 tablespoons almond meal
- 2 tablespoons maple syrup
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 tablespoon extra virgin olive oil
Finishing Touch
- 1 tablespoon maple syrup
Directions
- Preheat the oven to 375 degrees F.
- Peel and dice the sweet potatoes, then place in a large saucepan. Fill with water, 1 inch above the potatoes.
- Bring to a boil, then reduce the heat and let simmer for 6-8 minutes (until potatoes are tender).
- Drain potatoes, then return to saucepan and get out the rest of the ingredients.
- Add in milk, butter, cinnamon, nutmeg, salt, egg, and vanilla extract. Mash until smooth, or desired consistency is reached.
- Pour the mixture into greased baking dish, spreading evenly throughout.
- Now for the topping! In a small bowl, combine salt, oats, pecans, almond meal, and maple syrup. Mix until combined.
- Add in butter and extra virgin olive oil, tossing mixture with a spoon to coat evenly. Sprinkle mixture over potatoes, spreading out evenly as you go.
- Bake in preheated oven for 18-20 minutes (until the oat mixture has a nice golden brown color). Remove from oven and lightly drizzle maple syrup on top to give it a nice sheen and mouth watering appeal. Enjoy! 😉
hello world. 
Hi, Alex. You know how to make that sweet potato casserole look good even before it’s eaten!
Hey, I noticed looking through the info that in the section right above the ingredients and directions, it listed “Carrot Ginger Dressing”.
Dad
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Thanks dad! Yeah, I noticed right after I posted and fixed it, but thanks for letting me know! I need a proof reader… I’ve definitely made spelling errors that I’ve realized months later when I’m remaking a recipe and reading it again. 😅 I actually made this post right after Thanksgiving and forgot to post it. I’m making Fondant potatoes for tomorrow!
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