Sweet Potato Casserole made healthier by using fresh pressed olive oil. The hint of orange adds a wonderful flavor.
Cooking Time: 120 min Servings: 15-20
5 1/2 lb sweet potatoes, peeled and cut into 1 inch chunks
1/2 cup Olive Scene Blood Orange Olive Oil, divided
1/4 cup Olive Scene medium Extra Virgin Olive Oil (if you want more intense orange flavor, use Blood Orange Olive Oil)
1 teaspoon salt
1 1/2 teaspoon freshly grated nutmeg
1 1/2 c light brown sugar
1 c milk, warmed
3 large eggs, beaten
1 c pecan halves
1 c cornflakes
1/2 teaspoon cinnamon
Preheat the oven to 400 degrees F.
Oil a large baking sheet with sides and a 9x13 inch baking dish.
Put the sweet potatoes in a large bowl, drizzle with 1/4 c Blood Orange Oil and toss to coat.
Spread on the prepared baking sheet and roast until tender, about 20 minutes, turning once during roasting time.
Transfer the sweet potatoes to a food processor (in batches, if necessary) and puree until smooth.
Scrape the puree into a large bowl.
Add 1/4 cup medium olive oil, 1 teaspoons of salt, 1 teaspoon of the nutmeg, 1/2 cup of the brown sugar and the milk and stir until combined.
Stir in the eggs.
Pour the mixture into the prepared 9x13 baking dish and smooth the surface.
Cover with foil and bake for 40 minutes.
Meanwhile, spread the pecans on a baking sheet and bake for 5 minutes, until lightly toasted.
Transfer the pecans to a work surface and coarsely chop them.
In a bowl, toss the pecans with the cornflakes, cinnamon and the remaining 1/4 c Blood Orange Olive Oil, 1/2 teaspoon of nutmeg and 1 cup of brown sugar.
Season with salt.
Remove the foil from the casserole.
Spoon small clumps of the topping all over the sweet potatoes.
Bake, uncovered, for 40 minutes longer, until the topping is golden and sizzling.
Let the casserole stand for 20 minutes before serving.
MAKE AHEAD: The casserole can be baked up to 4 hours ahead and served warm or at room temperature.