For the potatoes
2.5 lbs. sweet potatoes, peeled and cut into 1 ½” cubes
4 Tbsp. unsalted butter, room temperature (or vegan margarine)
¼ cup lactose-free cream
1 Tbsp. maple syrup
salt (to taste)
For the crisp topping
6 Tbsp. all-purpose flour
6 Tbsp. cup old-fashioned rolled oats
6 Tbsp. chopped walnuts (pecans would be good, too)
6 Tbsp. brown sugar
¼ tsp. ground cinnamon
pinch salt
3 Tbsp. unsalted butter or vegan margarine, melted
Preheat the oven to 350 °F.
First, start the sweet potatoes: Place the potatoes in a large pot, and add cold water to cover. Bring to a simmer and cook until very tender, about 20 minutes. Drain potatoes, return to the pot, and mash with the remaining potato ingredients. Purée in batches in a food processor until very smooth, and transfer to a 9”-square (or similar) baking pan. (I simply mashed the potatoes and didn’t use any blade action at all, so don’t worry if you don’t feel like taking out your food processor for this.)
While the potatoes cook, mix the topping ingredients in a medium bowl until well blended. Scatter the topping over the potatoes and bake for about 30 minutes, until the topping has browned. Serve warm.
Note: Both the sweet potatoes and the crisp topping can be made ahead and refrigerated up to 3 days in advance. To serve, bake the sweet potatoes for 20 minutes, add the topping, and bake another 40 minutes.
1 comment:
I am ordinarily skeptical of sweet potato in general because it seems like every time I try a new dish I have a random reaction to it. I simply cannot predict whether I will like a given sweet potato preparation or not! That said, this was definitely a "winning" SP dish for me - I would happily glop more of this stuff onto my plate.
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