All I pretty much want to do today is tell you about how intoxicating and delicious this casserole is. But first I need to tell you about the long journey to Chicago and my new apartment.
I honestly can’t tell you how much I despise moving. It actually could be one of the worst things ever. Thank goodness for my boyfriend because I wouldn’t have been able to get through the move without him. I kid you not, I would have given up on packing, curled up into a ball and probably just cried in my bedroom corner. I’m the worst at it. I get distracted way too easily and end up going through old photos, digging through my closet and who knows what else. I have moving ADD. For reals.
The worst part was that everything had to be done in such a short period of time. As in like… TWO DAYS! We flew back to Minneapolis on the 29th and had to pack it all up by October 31. Surprisingly we got quite a bit done the first day so we rewarded ourselves with wine and a trip to the bar to watch the final game of the World Series. Boring for me, but Tony likes that stuff so whatever. I basically sat there and thought about how much I wanted frozen yogurt.
We spent the next day packing, cleaning and organizing. All the things I hate to do. HA! And then guess what happened on the actual moving day?! Well I’ll tell you. We woke up at 6:30am to a text saying that the movers had cancelled. CANCELLED. LIKE WHAT. OMG. Why do people do things like that? I nearly died but then we ended up hiring some other guys last minute so it all worked out and after a few hours, we were off to Chicago.
So alas, I’m here in the Windy City but still haven’t fully unpacked! My apartment is being painted and a few things needed to be fixed. I’m super excited to redecorate so you might see a surplus of vintage looking furniture being pinned from my Pinterest account. Sorry for that in advance. I’m kind of obsessed with distressed furniture and basically anything from Anthropologie. Basic?
So you’re probably ready to get down to business and talk about this sweet tater casserole. I’ve been making this for a few years and have no idea why I haven’t put it on the blog. I’m guessing because I always make in on Thanksgiving day and then have no time to photograph it.
This year I’ll be making it again. I’m secretly hoping to have it for dessert because it’s THAT good. Oh and there’s no marshmallows either! I love marshmallows but really dislike them on my sweet potato casserole because I feel like they overpower the sweet potato goodness happening. My recipe is topped with an epic pecan oat streusel; it’s crunchy, nutty and slightly sweet.
I’m not kidding when I tell you that I ate this for both lunch and dessert one day. I love this as a healthy dessert option since it’s so freaking flavorful and resembles an uber creamy pie. Either way I highly recommend this for your thanksgiving table. I also included a vegan and gluten free option in the recipe below.
- Serves: 9 servings
- Serving size: 1/9th of recipe
- Calories: 178
- Fat: 4.4g
- Carbohydrates: 32.3g
- Sugar: 8.1g
- Fiber: 3.7g
- Protein: 2.7g
- For the potatoes:
- 2 pound sweet potatoes
- 2 1/2 tablespoons pure maple syrup
- 1/4 cup unsweetened almond milk
- 1 tablespoon vanilla extract
- 1 egg (or can leave out if vegan)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of ginger
- 1/4 teaspoon salt
- 1/4 cup whole wheat flour (or whole wheat pastry flour)
- 1/4 cup rolled oats
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
- 1/4 teaspoon cinnamon
- 2 tablespoons melted butter
- Preheat oven to 400 degrees F. Spray a 9x9 inch pan or a 1 1/2 quart oven safe baking dish (or a 9 inch pie pan will work well) with nonstick cooking spray; set aside.
- Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place potatoes on a baking sheet lined with foil and roast for 40-50 minutes or until fork tender. Allow potatoes to cool for 5-10 minutes. Lower oven heat to 350 degrees F.
- Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, almond milk, vanilla, egg, salt and spices. Use an electric mixer to beat until smooth. Pour into prepared baking pan.
- To make the topping: Whisk together flour, oats, brown sugar, pecans and cinnamon. Use a fork to stir in the melted butter. Sprinkle all over the top of the potato mixture. Bake for 25-30 minutes or until the top is slightly golden brown. Remove from oven and let cool for 5-10 minutes. Serves 8.
TO MAKE VEGAN: Use coconut oil instead of butter in the topping. Skip the egg in the potato mixture.
TO MAKE GLUTEN FREE: Use oat flour or an all-purpose gluten free flour instead of whole wheat.