Savory Sweet Potato Casserole

I love sweet potatoes! This casserole is the perfect side dish, or you could pair it with a green, like broccoli rab and call it a meal. It’s nice around the winter holidays but I think it’s good anytime. It makes about 8 side servings and will take about an hour to put together.

Ingredients:

3 large sweet potatoes

1 large onion

3 tablespoon olive oil

Topping:

1/3 cup of chopped walnuts

¼ cup fresh parsley, chopped

2 tablespoons fresh sage, chopped

1 clove of garlic, minced

½ teaspoon salt

½ grated lemon zest

Directions:

1.     Preheat the oven to 425 degrees.  Scrub the sweet potatoes and cut them in half. Roast them until tender (about 40 minutes).

2.     Warm 1 tablespoon of olive oil in a skillet over low heat and add the sliced onions. Stir occasionally until caramelized and golden in color.

3.     Make the walnut crumb topping by adding all of the topping ingredients into a food processor with 2 tablespoons of olive oil and pulse until crumbly. Don’t over process! Set the topping aside and rinse out the food processor.

4.     Once the sweet potatoes are cooked, let them cool and then peel them. Put them in the food processor and puree until very smooth. Season with salt and pepper.

5.     Lightly oil a 9X9 baking dish and transfer the sweet potatoes into it.

6.     Spread the topping evenly on top.

7.     Bake for about 20 minutes at 350 degrees or until topping is nicely browned. Make sure the walnuts don’t burn! Check them after 10 minutes.

8.     Serve warm or reheat.