Sweet Potato Casserole
3 lbs. sweet potatoes, peeled and cut into 1- 1½ inch cubes
¼ cup unsalted butter
3 Tbsp Soom Premium Tahini
3 Tbsp D’vash Date Syrup
½ tsp cinnamon
1 tsp salt
½ cup rolled oats
¾ cup pecans, chopped
¼ cup light brown sugar
3 Tbsp unsalted butter*, melted
1 Tbsp all-purpose flour
¼ tsp cinnamon
½ tsp salt
Flaky sea salt, for serving (optional)
For the sweet potato layer
For the oat pecan crumble
Preheat the oven to 375F. Grease a medium-large (11 x 7 or 2½ – 3 quart) baking dish with softened butter. Set aside.
Place sweet potatoes in a large pot. Cover with cold water, and bring to a boil over medium-high heat. Boil potatoes for 20 minutes, or until they are tender and pierce easily with a fork.
Meanwhile, stir together the crumble mixture. In a medium bowl, mix together the oats, pecans, brown sugar, melted butter, flour, cinnamon, and salt until moistened and crumbly. Set aside.
Drain potatoes and return to pot. Add the butter, tahini, date syrup, cinnamon, and salt, and mash until combined and desired consistency is reached. (You can also use electric beaters here if you like a smoother, more whipped potato consistency!) Taste to season with additional salt, if desired.
Spread potatoes into a prepared dish. Top evenly with crumble mixture. Bake for 20-25 minutes, or until the crumble is golden brown. Finish the casserole with a few pinches of flaky sea salt.
Use a vegan butter substitute to make this dish vegan.
Dietary Preferences: Soy-Free, Vegetarian, Kosher
Seasonality: Winter, Fall