Description
This healthier sweet potato “casserole” without eggs or milk has butter-roasted sweet potatoes layered with a pecan oat crumble; it’s perfectly sweet and salty.
Ingredients
Scale
For the Potatoes
- 6 pounds sweet potatoes (about 7 large or 9 small potatoes)
- 4 tbsp butter, melted
- Kosher salt
For the Crumble
- 1 cup oats
- 1 cup pecans
- 1 stick unsalted butter (or use salted and reduce added salt by half)
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp kosher salt
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Make the crumble. Chop the pecans into small pieces. Cube the butter.
- Add the chopped pecans, oats, brown sugar, maple syrup, and salt to a bowl. Toss to mix. Add the cubed butter and use your fingers to work the butter into the mixture. It should clump together and resemble granola.
- Pour the mixture into a single layer on the baking sheet. Bake for 10 minutes, remove from oven, and toss. Return to oven for 7-10 minutes (watch it so it doesn’t burn).
- Remove the crumble from the oven and allow it to cool. Once cooled, toss to break it up into small pieces.
- Preheat the oven to 425 F. Line two sheet trays with parchment paper.
- Wash, peel, and dry the potatoes. Slice them into 3/4-inch rounds.
- Divide the potatoes onto the baking sheets.
- Pour the melted butter over the potatoes and season them well with salt. Use your hands to toss everything together. Arrange the potatoes in a single layer on the trays.
- Roast for 20 minutes. Remove from oven, flip each round of potato over, and return to the oven for 20 minutes.
- Remove potatoes from oven but keep the oven on. Arrange potato slices into a single layer in the bottom of an oven-proof casserole dish. Sprinkle 1/3 of the crumble evenly on top. Repeat with two more layers of potatoes and crumble.
- Bake for 10 minutes.
- Prep Time: 45 minutes
- Cook Time: 15