Sweet Potato & Apricot Casserole With Oat Topping
Created by MistyNix on January 24, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #16979
Ingredients
- 2 1/2 pounds sweet potatoes (about 3)
- 1 orange (zested and juiced)
- 1 teaspoon ground cinnamon
- 2 tablespoon honey
- 1/2 cup milk
- 3/4 cup diced dried apricots
- TOPPING
- 1/2 cup oats (I use quick oats)
- 1/3 cup firmly packed brown sugar
- 2 tablespoons olive oil
- 2 tablespoons butter (cold, cut into pea-sized pieces)
- 1/2 cup chopped walnuts
How to Make
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Step 1: Butter a 2-quart baking dish.
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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.
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Step 3: Preheat your oven to 375 degrees F.
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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.
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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.
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Step 6: Transfer the mixture to buttered casserole dish.
How to Make
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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.