Sweet Potato Casserole with Pumpkin Seed-Oat Crumble
Photo: Jennifer Causey
1 Hour 15 Mins
Serves 12 (serving size: about 2/3 cup)
We use less sugar in this classic casserole and get sweetness instead from fragrant orange rind and vanilla. Turmeric boosts the orange color and adds a subtle earthiness to the sweet potatoes. Instead of an all-nut or marshmallow topping, an oat streusel made with pumpkinseeds adds crunch and contrast to the dish. Evaporated milk has a concentrated dairy flavor without the added sugar of sweetened condensed milk; it will help the potato base to thicken as it bakes.
3 pounds sweet potatoes, peeled and cut into 2-in. pieces
5 tablespoons light brown sugar, divided
2 teaspoons grated orange rind
1/4 cup fresh orange juice
1 teaspoon ground turmeric, divided
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 large egg whites, lightly beaten
1 (5-oz.) can evaporated milk
2.1 ounces all-purpose flour (1/2 cup)
1/2 cup old-fashioned rolled oats
1/4 cup unsalted pumpkin seeds
1/4 cup butter, melted
1/4 teaspoon ground ginger
Calcium 8% DV
Potassium 14% DV
Added sugars 6g
How to Make It
Preheat oven to 350°F.
Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat; simmer 20 minutes. Drain; return to pan. Add 1 tablespoon brown sugar, rind, juice, 1/2 teaspoon turmeric, vanilla, salt, egg whites, and milk; mash. Spoon into a 2-quart baking dish coated with cooking spray.
Combine flour, remaining 1/4 cup brown sugar, oats, pumpkin seeds, and butter in a bowl. Stir in remaining 1/2 teaspoon turmeric and ginger. Sprinkle oat mixture over potato mixture. Bake at 350°F for 40 minutes.
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