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Homemade Sweet Potato Casserole with Pecans photo

Sweet Potato Casserole with Pecans

Sweet potato casserole with a maple-oat pecan crumble, dried cranberries, and pecan halves on top.
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Prep Time 26 minutes
Cook Time 44 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 3/4 cuprolled oats
  • 1/2 cuppecan halves
  • 1/2 teaspoonfresh minced rosemary unbelievably good!
  • 1/4 teaspoonsalt
  • 2 tablespoonsmaple syrup
  • 3 poundsroasted sweet potatoes peeled
  • 1/2 cupmilk of choice I use almond milk
  • 2 teaspoonsvanilla extract
  • 1 teaspoonground ginger
  • 1/4 teaspoonsalt
  • 1/2 cupdried cranberries look for juice-sweetened, if possible
  • 1/4 cuppecan halves for topping

Equipment

  • Oven
  • Food Processor
  • Small Bowl
  • 2-quart baking dish

Method
 

Instructions
  1. Preheat oven to 350ºF (175ºC). Measure out your pecans: 1/2 cup for the crumble and set aside 1/4 cup pecan halves for the topping.
  2. In a large food processor fitted with the "S" blade, combine 3/4 cup rolled oats, the measured 1/2 cup pecan halves, 1/2 teaspoon fresh minced rosemary, and 1/4 teaspoon salt. Pulse/process briefly until the mixture reaches a flour-like texture.
  3. Add 2 tablespoons maple syrup to the processed dry mixture and pulse/process until the mixture becomes crumbly. Transfer this crumble to a small bowl and set aside.
  4. Without rinsing the processor, add 3 pounds roasted, peeled sweet potatoes, up to 1/2 cup milk of choice (start with less and add more if needed), 2 teaspoons vanilla extract, 1 teaspoon ground ginger, and the second 1/4 teaspoon salt. Process until completely smooth, stopping to scrape down the sides as needed. Use more of the 1/2 cup milk if necessary to reach a smooth, spreadable consistency.
  5. Taste the sweet potato puree and adjust texture by adding a little more of the milk (from the 1/2 cup) if it is too thick. (Do not add ingredients not listed.)
  6. Spread the sweet potato puree into the bottom of a 2-quart baking dish in an even layer.
  7. Scatter 1/2 cup dried cranberries evenly over the sweet potato layer.
  8. Evenly sprinkle the reserved oat-pecan crumble over the cranberries and sweet potatoes.
  9. Distribute the reserved 1/4 cup pecan halves over the top of the crumble for decoration and extra crunch.
  10. Bake at 350ºF for about 30 minutes, until the topping is golden and the casserole is heated through.
  11. Remove from the oven and let cool for about 10 minutes. Serve warm.
  12. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Notes
I recommend roasting your sweet potatoes ahead of time, so you don't have to be in your kitchen for more than an hour to make this side dish. To roast the potatoes, preheat the oven to 400ºF and pierce them with a fork to vent. Arrange the potatoes in a 9 x 13-inch casserole dish. Bake uncovered until tender, about 60 minutes. You'll know they're nice and tender when you can press on the skins with a fork, and they easily collapse from the pressure-- as if you're able to mash them. Once they are cool enough to handle, you can peel them and store them until ready to use.