Name: Sweet Potato Casserole
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 6 servings
Ingredients: 5 lb sweet potatoes; 1 tbsp extra-virgin olive oil; 1.25 cup plant milk; 1 tsp ground ginger; 0.75 tsp sea salt; 0.25 tsp black pepper; 0.66 cup rolled oats; 0.5 cup pecans; 0.5 cup walnuts; 1 clove garlic clove; 4 tsp maple syrup; 2 tbsp extra-virgin olive oil; 0.5 tsp dried thyme (leaves); 0.5 tsp fresh rosemary (minced); 1.5 tsp sea salt; 0.25 tsp black pepper (freshly ground); 1 to_garnish pecans (additional); 1 to_garnish sage leaves (fresh); 1 to_drizzle extra-virgin olive oil

Instructions

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1

Preheat oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with [to_drizzle extra-virgin olive oil].
2

Poke holes into the sweet potatoes (5 lb) with a fork. Place on the baking sheet and roast until very tender, about 60 minutes.
3

Make the crumble topping: In a food processor, combine the rolled oats (0.66 cup), pecans (0.5 cup), walnuts (0.5 cup), garlic (1 clove), maple syrup (4 tsp), extra-virgin olive oil (2 tbsp), dried thyme (0.5 tsp), fresh rosemary (0.5 tsp), sea salt (1.5 tsp), and black pepper (0.25 tsp). Pulse until just combined, then set aside.
4

Scoop the cooked [sweet potatoes] flesh into a food processor. Add the extra-virgin olive oil (1 tbsp), plant milk (1.25 cup), ground ginger (1 tsp), sea salt (0.75 tsp), and black pepper (0.25 tsp). Process until smooth. Spread the mixture into the baking dish.
5

Sprinkle with the prepared crumble topping, [to_garnish pecans], and [to_garnish sage leaves]. Drizzle with [to_drizzle extra-virgin olive oil] and bake for 20 minutes, or until the topping is browned and crisp.