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Sweet potato casserole with pecan oat topping
Ingredients
Filling
- 4 large or 5 medium sweet potatoes
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 2 eggs, beaten
- 2 teaspoon vanilla extract
- 1/2 cup low fat buttermilk
- 2 tablespoons butter, melted
Topping
- 3/4 cup rolled oats
- 1 cup pecans, chopped
- 3 tablespoons almond flour
- 3 tablespoons brown sugar
- 1-1/2 teaspoons ground flax seed
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
Directions
- Wash and scrub sweet potatoes. Using a fork, pierce sweet potatoes through out and place on a bake sheet lined with foil and then covered loosely with a second sheet of foil. Bake at 400 degrees Fahrenheit for about 45-60 minutes or until sweet potatoes are fork tender.
- Scrap out sweet potato flesh and measure out five cups. Allow to cool for five to seven minutes. Add to a food processor with the sugar, spices, salt, eggs, vanilla, buttermilk and butter. Pour mixture into a 13×9 glass baking dish and bake for about 20-25 minutes or until the exterior slightly browns. The dish can be prepared a day in advance and refrigerated.
- In a bowl, mix together the oats, pecans, almond flour, sugar, flax, cinnamon, salt and butter.
- Reduce heat to 350 degrees Fahrenheit. Top the sweet potatoes with an even layer of the oat and nut topping and spritz with a little olive oil in an oil atomizer (or nonstick cooking spray). Bake for 20 minutes, or until the topping crisps up and turns golden brown.
