This is the sort of dish that you might think would be perfect for a thanksgiving or a Christmas dinner. And you would be right! But sweet potatoes are a delicious and nutritious vegetable (much more nutritionally and fiber-rich than their yellow-flesh cousin) and good any time of the year. My in-laws had turkey dinner for our Easter celebration recently and this was a perfect dish to contribute to the feast.
Sweet Potato Crumble Casserole
3-4 medium sweet potatoes
1 tblsp olive oil or melted butter
2 tblsp butter
2 tblsp cream
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
1-2 tblspn honey
½ cup quick oats
½ cup crumbled walnuts
¼ cup melted butter
1/8 cup brown sugar
1. Preheat oven to 350. Peel and slice sweet potatoes into thick, 2 inches slices. I a large mixing bowl, cover potatoes with olive oil and mix to cover. Place in a large baking dish or roasting pan. Add two tablespoons of water to the bottom of the dish, cover with lid or aluminum foil, and bake until tender, roughly 1 hour.
2. Leave the oven on. Remove cooked potato slices to a large mixing bowl and add butter, cream, spices, and honey. Use an electric mixer to whip until smooth. Place whipped potato mixture in a small-medium casserole dish.
3. Assemble crumble top my mixing all ingredients in a medium mixing bowl. Pack the crumble topping onto the potato mixture in the casserole dish.
4. Put casserole dish in the oven, uncovered, and bake until the crumble is brown and crisp, roughly 30 minutes.
This is a great dish to serve with any meal, and for the more health-conscious, could even be a great, low-sugar dessert. It would also be easy to double and even tripple for a large family meal or church potluck! Enjoy!
-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller