SWEET POTATO CASSEROLE

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Sweet Potato Casserole image

Provided by Anne Burrell

Time 1h35m

Yield 6 servings

Number Of Ingredients 11

2 1/2 pounds sweet potatoes (about 3)
1 orange, zested and juiced
1 teaspoon ground cinnamon
1 tablespoon honey
1/2 cup milk
1/2 cup diced dried apricots
1/2 cup oatmeal
1/4 cup firmly packed brown sugar
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut into pea-sized pieces
1/2 cup chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
  • While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
  • When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
  • Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
  • That's a hot sweet potato!

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