This classic casserole straddles the line between side and dessert (indeed, we’ve enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen. While we call for a ricer in our master mashed potatoes, a potato masher is perfectly acceptable here since the spuds will be bound with an egg then topped and baked. Chopped almonds or walnuts would be a delicious sub for the pecans.
- 3 pounds sweet potatoes, peeled and chopped (about 8 cups)
- 1/2 cup 2% reduced-fat milk
- 2 tablespoons unsalted butter, melted and divided
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon kosher salt, divided
- 1 large egg, beaten
- Cooking spray
- 1 cup old-fashioned rolled oats
- 2/3 cup pecans, chopped
- 3 tablespoons almond meal
- 3 tablespoons maple syrup, divided
- 1 tablespoon canola oil
How to Make It
Step 1 – Preheat oven to 375°F.
Step 2 – Place potatoes in a large saucepan; cover with water to 1 inch above potatoes. Bring to a boil; reduce heat and simmer 6 minutes or until potatoes are tender. Drain. Return potatoes to saucepan. Add milk, 1 tablespoon butter, and vanilla; mash to desired consistency. Stir in 1/2 teaspoon salt and egg. Spread potato mixture in the bottom of an 11- x 7-inch glass or ceramic baking dish coated with cooking spray.
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