Description
To make this recipe ahead of time, prep the topping and filling separately and store in the refrigerator. Then, assemble and bake the casserole when you’re ready to serve.
Ingredients
Scale
- 3 large sweet potatoes
- 2 T. olive oil, divided
- 3/4 c. almond milk (or any plant-based milk)
- 1 t. dried oregano
- 1 t. dried thyme
- 1 t. ground ginger
- 1/2 t. salt
- 1/2 t. black pepper
- 1/3 c. oats
- 1/2 c. walnuts
- 1 T. maple syrup
- fresh thyme for garnish
Instructions
- Peel and cut your sweet potatoes into chunks. Bring a pot of water with salt to a boil. When the water starts boiling. Add in your sweet potatoes. Cook until softened.
- Meanwhile, prep your topping. Mix your oats, walnuts, maple syrup, thyme, salt, pepper, and 1 T. of olive oil into a food processor and pulse until it becomes a course mixture. Set aside.
- When the sweet potatoes are ready, transfer to a food processor or hand-held mixer. Pulse until it becomes a pureé.
- Slowly drizzle in your choice of milk, 1 T. of olive oil, and seasonings and pulse until creamy.
- Preheat oven to 450 degrees.
- Transfer the sweet potato mash to an oven-safe baking dish. Top with the oat topping.
- Bake in the oven for 15-20 minutes until the topping becomes golden.
- Garnish with fresh thyme and nuts. Serve and enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 247
- Sugar: 5.6 g
- Sodium: 381.2 mg
- Fat: 12.5 g
- Carbohydrates: 29.5 g
- Fiber: 5.1 g
- Protein: 5.2 g
- Cholesterol: 0 mg