Sweet Potato Casserole with Oat & Nut Crumble
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Recipe Intro From alexawhatsfordinner
We're deep in the throes of holiday season, and sweet potato casserole is not going out of style anytime soon! This sweet potato casserole skips the marshmallows and instead utilizes a subtly sweet oat and mixed nut crumble on top. With the addition of brown butter into the mixture, it's a dish full of complex and delicious flavors!
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Recipe Card
ingredients
For the sweet potatoes
- 4 sweet potatoes
- 1/4 cup extra virgin olive oil
- 1 stick butter
- 1 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon nutmeg
ingredients
For the crumble topping
- 3/4 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup mixed nuts, roughly chopped
- 1/3 cup dark brown sugar
- 1/4 cup heavy cream
- 1 teaspoon Kosher salt
- 1 stick unsalted butter, chilled and cubed
Method
For the sweet potatoes
Step 1
Preheat oven to 400°F. Rinse each sweet potato in water, then pierce several times with a fork. Coat evenly with olive oil, wrap each sweet potato in aluminum foil, then place into the oven. Bake for 60 minutes or until fork tender.
Step 2
Meanwhile, make the crumble topping. In a large bowl, toss crisp topping ingredients together, using your fingers to incorporate butter into pea-sized crumbs. Set aside.
Step 3
Make brown butter. In a medium saucepan, melt butter over medium-high heat. Cook, whisking constantly, until browned, 6-8 minutes.
Step 4
Once sweet potatoes are fully tender, remove the flesh from the skins and place into a heat-safe bowl. Add in brown butter, cinnamon, vanilla extract, and nutmeg. Mix well.
Step 5
Transfer sweet potato mixture to the GoodCook Cast Iron Skillet and top with crumble topping. Bake until golden brown and crisp, 25-30 minutes. Let rest for 5 minutes, then serve.