Sweet Potato Casserole has always been in a gray area for me in terms of classification. Is it a side? Is it a dessert? Can you eat it for breakfast? In my opinion, I think it is so yummy, you can enjoy it at all times of the day.
Sweet potatoes themselves are very high in nutritional content. They are high in vitamin A, B5, B6, thiamin, and niacin to name a few benefits. Also, since sweet potatoes are so high in vitamin A, they are linked to both cancer prevention and promoting anti-aging.
Most sweet potato recipes include the use of marshmallows. I decided to omit that particular ingredient because store-bought are filled with high-fructose corn syrup and preservatives that I probably don't want in my body. Instead, I made an oaty crumble which is slightly sweet and delectable too :)
Ingredients 6 large sweet potatoes 2 tbsp maple syrup or honey 1 tbsp vanilla extract 1/4 c unsweetened almond or coconut milk 1 egg 1/4 c rolled oats 1/4 c chopped almonds 1/4 c chopped pecans 2 tsp cinnamon 1 tsp apple pie spice 2 tbsp coconut sugar 2 tbsp coconut flour 1/4 tsp salt
Directions Preheat oven to 400 degrees. Poke all of the potatoes with a fork a few times, so they do not explode while cooking. Place the poked potatoes on a cookie sheet for about 45 minutes until they are soft when poked with a fork. Let the potatoes cool for about 20 minutes before handling (see note). De-skin the potatoes and add them into a blender along with the maple syrup, egg, milk, vanilla, 1 tsp of cinnamon, 1/2 tsp of apple pie spice, and salt. Blender for about 15 seconds, until the ingredients resemble a puree. Pour contents into a greased 9"x9" baking dish and spread one even layer using a spatula. For the crumble, combine oats, flour, coconut sugar, nuts, and remaining spices. Stir together and sprinkle an even layer over the potato puree. Bake for about 25 minutes until the oats and nuts appear golden brown.
See note: Pre-cooking the sweet potatoes a day before is a great choice to decrease prep time, especially during the holidays.