Sweet Potato Casserole with Oat Streusel Recipe
Sweet Potato Casserole with Oat Streusel
This recipe can be prepped up to two days ahead, so all you have to do before dinner is bake and serve. Published in the November 2024 Issue of MyMagazine.
Serves: 10Prep: 20 minutesCook: 2 hours 30 minutesTotal: 2 hours 50 minutesDifficulty: Easy
Serves: 10
Ingredients
- 10 tbsp. plant-based, nut-free butter, divided, plus more for greasing dish
- 7–8 large sweet potatoes, scrubbed and poked several times with knife
- 1⁄2 cup all-purpose flour
- 1⁄2 cup dark brown sugar
- 1 1⁄2 cups old-fashioned oats
- 2 1⁄4 tsp. salt, divided
- 3 tsp. lemon juice
- 2 tsp. vanilla extract
- 1⁄2 tsp. pepper
- 1⁄4 tsp. ground nutmeg
- 4 egg yolks
- 1⁄2 cup canned, full-fat, unsweetened coconut milk
Directions
- Preheat oven to 400°F. Butter 9x13-inch baking dish; set aside.
- On foil-lined baking sheet, bake potatoes 1–1 ½ hours or until tender, turning halfway through.
- Meanwhile, in small bowl, combine 5 tablespoons butter, flour, sugar, oats and ¼ teaspoon salt until crumbly mixture forms. Set aside.
- Reduce oven temperature to 375°F. Halve cooked potatoes lengthwise and allow to cool slightly. Scoop out flesh and divide evenly between two large bowls.
- Melt remaining 5 tablespoons butter and add to one bowl of potatoes, followed by remaining 2 teaspoons salt, lemon juice, vanilla, pepper, nutmeg, egg yolks and coconut milk. Using hand mixer, blend until smooth.
- Mash remaining half potatoes in second bowl, then stir into blended potato mixture in first bowl.
- Transfer potato mixture to prepared baking dish. Sprinkle streusel mixture evenly overtop. (Dish can be prepared up to this point and stored, covered with plastic wrap, in refrigerator, up to 2 days.)
- Bake 60–65 minutes or until topping is browned.
- Serve, refrigerating any leftovers.
Serves: 10
Ingredients
- 10 tbsp. plant-based, nut-free butter, divided, plus more for greasing dish
- 7–8 large sweet potatoes, scrubbed and poked several times with knife
- 1⁄2 cup all-purpose flour
- 1⁄2 cup dark brown sugar
- 1 1⁄2 cups old-fashioned oats
- 2 1⁄4 tsp. salt, divided
- 3 tsp. lemon juice
- 2 tsp. vanilla extract
- 1⁄2 tsp. pepper
- 1⁄4 tsp. ground nutmeg
- 4 egg yolks
- 1⁄2 cup canned, full-fat, unsweetened coconut milk
Directions
- Preheat oven to 400°F. Butter 9x13-inch baking dish; set aside.
- On foil-lined baking sheet, bake potatoes 1–1 ½ hours or until tender, turning halfway through.
- Meanwhile, in small bowl, combine 5 tablespoons butter, flour, sugar, oats and ¼ teaspoon salt until crumbly mixture forms. Set aside.
- Reduce oven temperature to 375°F. Halve cooked potatoes lengthwise and allow to cool slightly. Scoop out flesh and divide evenly between two large bowls.
- Melt remaining 5 tablespoons butter and add to one bowl of potatoes, followed by remaining 2 teaspoons salt, lemon juice, vanilla, pepper, nutmeg, egg yolks and coconut milk. Using hand mixer, blend until smooth.
- Mash remaining half potatoes in second bowl, then stir into blended potato mixture in first bowl.
- Transfer potato mixture to prepared baking dish. Sprinkle streusel mixture evenly overtop. (Dish can be prepared up to this point and stored, covered with plastic wrap, in refrigerator, up to 2 days.)
- Bake 60–65 minutes or until topping is browned.
- Serve, refrigerating any leftovers.
| Amount per serving | |
|---|---|
| Calories | 340 |
| Total Fat | 17g |
| Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 700mg |
| Total Carbohydrate | 42g |
| Dietary Fiber | 4g |
| Sugars | 14g |
| Protein | 5g |