Sweet Potato Casserole with Crunchy Oat Topping
YIELDS: Serves 12 (serving size: about 1/2 cup) ACTIVE TIME: 20 minutes TOTAL TIME: 45 minutes
  • 3pounds sweet potatoespeeled and chopped (about 8 cups)
  • 1/2cup 2% reduced-fat milk
  • 2tablespoons Unsalted buttermelted and divided
  • 1/2teaspoon vanilla extract
  • 3/4teaspoon kosher saltdivided
  • 1 large eggbeaten
  • Cooking spray
  • 1cup old-fashioned rolled oats(Or substitute Sacred Cow Granola!)
  • 2/3cup pecanschopped
  • 3tablespoons almond meal
  • 3tablespoons maple syrupdivided
  • 1tablespoon canola oil
  1. Preheat oven to 375°F.
  2. 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.
  3. Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg.
  4. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.
  5. 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. (Substitute Sacred Cow Granola for oats and pecans!)
  6. Bake at 375°F for 18 minutes or until surface is golden.
  7. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.