Sweet Potato Casserole with Pecan Oat To

Sweet Potato Casserole with Crispy Oat Topping

This dish straddles between a side dish and a dessert.

Yield: ~8 servings

Ingredients

Casserole Ingredients

3 pounds sweet potato

1/2 cup milk

1 tbsp coconut oil (This will yield a lot of buttery flavor)

1/2 tsp vanilla

1 tsp cinnamon

1/2 tsp kosher salt, divided (If you use this amount it will have sweet/salty flavor. Try using less next time)

1 egg (I think this is optional based off another recipe I tried)

dates (must add to casserole--Try 4 tbsp or 8 dates; or possibly add 2 roasted bananas instead--as inspired by Tidbits-Marci)

Topping Ingredients (Yields a generous amount)

1 cup oats

2/3 cup pecans

3 tbsp almond meal

1 tbsp coconut oil

2 tbsp dates

1/4 tsp kosher salt

Instructions

1. Cook sweet potatoes in the oven

2. Preheat oven to 375 degrees

3. Combine potatoes, milk, 1 tbsp coconut oil, vanilla, 1/2 tsp salt, egg, and dates. Spread onto casserole pan.

4. Combine 1/4 tsp salt, oats, pecans, almond meal, 2 tbsp dates, and 1 tbsp coconut oil.

5. Sprinkle oat mixture over potatoes.

6. Bake at 375 for 18 minutes.

Inspired by Cooking Light

Notes: Almost tastes like dessert. There is a generous amount of topping (in a good way). Tastes buttery and sweet/salty. I might recommend adding dates to the sweet potato mixture and decreasing the salt. Buttery flavor.

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