Sweet Potato & Apricot Casserole With Oat Topping
Recipe: #16979
January 24, 2015
"I don't wait around for winter and fall holidays to make this it's to good not to make the rest of the year. Please do not leave out the apricots they are a major part of this dish. I will tell you before you make it that this is a quite sweet dish. Recipe adapted from Food Network"
Original is 6 servings
Ingredients
- TOPPING
-
-
-
-
-
Nutritional
- Serving Size: 1 (317.4 g)
- Calories 433
- Total Fat - 16.6 g
- Saturated Fat - 4.3 g
- Cholesterol - 12.4 mg
- Sodium - 77.1 mg
- Total Carbohydrate - 66.1 g
- Dietary Fiber - 8.3 g
- Sugars - 30.1 g
- Protein - 10.1 g
- Calcium - 116.3 mg
- Iron - 7.6 mg
- Vitamin C - 42.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Butter a 2-quart baking dish.
Step 2
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 but that's okay.
Step 3
Preheat your oven to 375 degrees F.
Step 4
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.
Step 5
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.
Step 6
Transfer the mixture to buttered casserole dish.
Step 7
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.
Tips
- 2-quart baking dish
0 Reviews
You'll Also Love
