Sweet Potato Casserole
Makes 12 servings (serving is ½ cup)
3 pounds sweet potatoes, peeled and chopped (about 8 cups)
½ cup 1% milk 2 tbsp. unsalted butter, melted and divided ½ tsp. vanilla extract ¾ tsp. salt, divided
1 large egg, beaten
Cooking spray
1 cup old-fashioned rolled oats
2/3 cup pecans, chopped (can substitute walnuts or chopped almonds)
3 tbsp. almond meal
3 tbsp. low-sugar maple syrup, divided 1 tbsp. canola oil
Preheat oven to 375 degrees. Place potatoes in a large pot and cover with water to 1 inch above potatoes. Bring to a boil, reduce heat, and simmer 6 minutes or until potatoes are tender. Drain and return the potatoes to pot. Add milk, 1 tbsp. butter, vanilla and mash to desired consistency with hand mixer. Stir in ½ tsp. salt and egg. Spread potato mixture in the bottom of an 11 x 7 inch glass baking dish coated with cooking spray. Combine ¼ tsp. salt, oats, pecans, almond meal and 2 tbsp. syrup in a bowl. Add remaining 1 tbsp. butter and canola oil; toss to coat. Sprinkle the oat mixture over the potatoes. Bake at 375 for 18 minutes or until surface is golden brown. Remove pan from oven and drizzle with remaining 1 tbsp. maple syrup.