Holiday Baking with Bob's Red Mill
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We partnered with Bob’s Red Mill to bring you a Sweet Potato Casserole with a Savory Oat Crumble made using their Organic Rolled Oats. This gorgeous side dish is cheesy, creamy, nutty, and herby–what more could you ask for?
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| Save those marshmallows for hot cocoa and s'mores, because this savory spin on a classic sweet potato casserole is about to become your new, go-to holiday side. For a festive, coloful spin, go ahead and use a mixture of white, sweet, and purple potatoes. Fresh sage and thyme provide a classic, herby flavor for this indulgent spud dish. The savory crumble gets a hearty backbone from Bob's Red Mill Organic Rolled Oats, which provide an irresistible crunch atop the casserole. Your guests will definitely be asking you for this recipe! |
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Planning on bringing this casserole to life this holiday season? Our suggestion is to break out the mandolin. Not only will it ensure thin, even slices, but it will save you a bunch of prep time, to boot. It's also important to ensure that the cream mixture stays at a gentle simmer, as if it gets too hot and starts to boil, this will cause the mixture to curdle. This savory oat crumble is so delicious that you could certainly make a little bit extra and sprinkle it on your favorite veggie side dish this entertaining season. From green beans to Brussels sprouts to cauliflower, this buttery crumble made with Bob's Red Mill Organic Rolled Oats is the ultimate crunchy topper!
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Here's the Full Recipe
Ingredients:
For the Gratin:
½ tablespoon butter, softened
2 cups heavy cream
4 cloves garlic, thinly sliced
Pinch freshly ground nutmeg
3 pounds sweet potatoes, peeled and thinly sliced (we use a mix of purple, orange and white)
½ tablespoon olive oil
Kosher salt and freshly ground black pepper, to taste
12 sage leaves
1 tablespoon fresh thyme leaves
For the Savory Oat Crumble:
½ cup Bob’s Red Mill Organic Rolled Oats
½ cup grated Parmesan cheese
2 tablespoons all purpose flour
2 tablespoons light brown sugar
1 teaspoon smoked paprika
½ teaspoon crushed red pepper flakes
Pinch nutmeg
Pinch cayenne
Kosher salt and freshly ground black pepper, to taste
¼ cup unsalted butter, cold, cut into cubes
¼ cup toasted hazelnuts, chopped
Directions:
Preheat the oven to 325˚F and butter a 9 inch deep pie plate or shallow baking dish. Bring the cream, garlic and nutmeg to a simmer over low heat. Simmer for about 10 minutes, then remove from heat. Season to taste with salt and pepper.
Add the potatoes to a large bowl and drizzle with olive oil and sprinkle with salt and pepper. Arrange the sweet potatoes in the pie plate in an even concentric circle until the entire plate is full. Wedge the sage leaves throughout the potato slices to evenly distribute, then sprinkle with fresh thyme. Pour the cream over the potatoes and cover tightly with foil. Place the potatoes on a baking sheet and bake for about 30 minutes.
Meanwhile, make the savory crumble by adding the oats, Parmesan cheese, flour, brown sugar, smoked paprika, red pepper flakes, nutmeg, cayenne and salt and pepper to a medium bowl. Stir to combine, then add the cold cubed butter and using your fingers, work the butter into the oat mixture until large clumps form. Stir in the chopped hazelnuts and set aside.
After 30 minutes of baking time, uncover the potatoes and top with the crumble. Return to the oven and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden brown.
Let cool for about 15 minutes before slicing and serving.
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