FOOD
Sweet Potato Casserole With Gingersnap Streusel
Why put marshmallows on your sweet potatoes when you can make a gingersnap crumble instead?
FOOD
Sweet Potato Casserole With Gingersnap Streusel
Why put marshmallows on your sweet potatoes when you can make a gingersnap crumble instead?
Ingredients
Sweet Potato Casserole With Gingersnap Streusel
- Casserole:
- 3-4 large sweet potatoes
- 14 dates, pitted
- 1/2 cup flax milk (or cashew/hemp/coconut/almond)
- 1/2 cup brown sugar
Streusel Topping
- 1 cup flour
- 1 tablespoon ground ginger
- 2 teaspoons cinnamon powder
- 1/4 teaspoon cardamom
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup molasses
- 1/4 cup coconut oil, melted
- 1/2 cup chopped pecans
Steps
Sweet Potato Casserole With Gingersnap Streusel
- Add pitted dates to a medium bowl and cover with warm water. Let soak for at least an hour or up to overnight.
- Clean and scrub sweet potatoes, poke with holes all around surface, place on a small baking sheet and roast in a 375°F oven for one hour, or until cooked completely through. Remove from oven and allow to cool completely. Peel off skins. Add to a large bowl and mash with a potato masher.
- In a blender, blend dates, milk and brown sugar until smooth. Fold into the mashed sweet potatoes and pour mixture in an oiled baking dish.
- Sprinkle streusel over the sweet potatoes, and bake at 350°F degrees until streusel hardens, nuts toast, and sweet potatoes heat through.
Streusel Topping
- Make the streusel. In a large bowl, combine the flour, ginger, cinnamon, cardamom, brown sugar and salt.
- Pour in the molasses and combine. Add the melted coconut oil and chopped pecans. It should look like coarse sand.