Sweet Potato Casserole

Sweet Potato Casserole

This classic casserole straddles the line between side and dessert (indeed, we’ve enjoyed the leftovers both ways). I dialed down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen.  Chopped almonds or walnuts would be a delicious sub for the pecans.

Directions:
  1. Preheat oven to 375°F.
  2. Place potatoes in a large saucepan; cover with water to 1 inch above potatoes.
  3. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain.
  4. Return potatoes to saucepan. Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg.
  5. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.
  6. 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.
  7. Sprinkle oat mixture over potatoes.
  8. Bake at 375°F for 18 minutes or until surface is golden.
  9. Remove pan from oven; drizzle with remaining 1 tablespoon maple syrup.