A deconstructed version of the classic sweet potato casserole, with brown sugar, oats, and crunchy pecans. |
Ingredients
- 2 sweet potatoes, about ¾ lb. each
- 1 tablespoon olive oil
Streusel Topping
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled oats
- ¼ cup brown sugar
- ¼ cup pecans (or walnuts) chopped
- 2 tablespoons butter, cold, cut into pieces
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400F.
- Wash sweet potatoes and slice in half lengthwise. Rub over lightly with oil and place on a sheet pan, cut side facing down.
- Roast the sweet potatoes for 30 minutes or until tender.
- While the sweet potatoes are roasting, prepare streusel topping. Stir together the flour, oats, brown sugar, pecans, and cinnamon. Add the butter and using clean hands (or a fork) work the butter into the oat mixture until it forms into small clumps. Refrigerate the streusel until it’s ready to be used.
- After roasting carefully flip the sweet potatoes over. Using a fork, gently mash the flesh. Sprinkle the crumble topping evenly over the sweet potatoes.
- Put back into the oven and bake until the streusel is lightly browned and crispy, about 15 minutes. Serve hot.
Notes
Recipe used with permission from Beth Moncel at Budget Bytes.