All I just about wish to accomplish today is inform you of how intoxicating and great tasting this casserole is. But initial I have to tell you about the long trip to Chicago and my fresh apartment.

The worst part was that everything needed to be done in that short period of time. Such as like… TWO Times! We flew back again to Minneapolis within the 29th and got to pack everything up by October 31. Surprisingly we got quite a bit done the first day therefore we rewarded ourselves with wine and a vacation to the bar to watch the ultimate game of the World Series. Boring for me personally, but Tony likes that stuff so whatever. I essentially sat right now there and thought about how much I wanted frozen yogurt.

We spent the very next day packaging, cleaning and organizing. Everything I hate to accomplish. HA! And then guess what happened on the actual moving day?! Well I’ll tell you. We woke up at 6:30am to a text saying that the movers had cancelled. CANCELLED. LIKE WHAT. OMG. Why do people do things like that? I almost died but we ended up hiring some other guys last minute so that it all exercised and after a few hours, we had been off to Chicago.

Thus alas, I’m within the Windy Town but still haven’t fully unpacked! My house is being coated and some things would have to be fixed. I’m super excited to redecorate so you may visit a surplus of classic looking furniture getting pinned from my Pinterest account. Sorry for this beforehand. I’m sort of enthusiastic about distressed furniture and basically anything from Anthropologie. Fundamental?

This year I’ll be making it again. I’m secretly expecting to own it for dessert because it’s THAT great. Oh and there is no marshmallows either! I really like marshmallows but actually dislike them on my sweet potato casserole because Personally i think like they overpower the sugary potato goodness happening. My recipe is certainly topped with an epic pecan oat streusel; it’s crunchy, nutty and slightly sweet.

Enjoy! xoxo

Ingredients

1/4 cup unsweetened almond milk

1 tablespoon vanilla extract

1 teaspoon cinnamon

1/8 teaspoon nutmeg

pinch of ginger

1/4 teaspoon salt

1/4 cup rolled oats

3 tablespoons dark brown sugar

1/4 cup chopped pecans

Instructions

Preheat oven to 400 degrees F. Spray a 9×9 inches pan or even a 1 1/2 quart oven safe cooking dish with nonstick cooking spray; set aside.

Wash nice potatoes and work with a fork to poke holes in nice potatoes; about 4-5 pokes per potato utilized. Place potatoes on a baking sheet lined with foil and roast for 40-50 a few minutes or until fork sensitive. Allow potatoes to awesome for 5-10 moments. Lower oven warmth to 350 levels F.

Cut open up potatoes and dispose of your skin. Place potatoes in a big bowl and add maple syrup, almond milk, vanilla, egg, sodium and spices. Use an electric mixer to defeat until even. Pour into ready baking pan.

To help make the topping: Whisk collectively flour, oats, brown glucose, pecans and cinnamon. Use a fork to mix within the melted butter. Sprinkle all around the the surface of the potato blend. Bake for 25-30 moments or until the top is slightly golden brown. Remove from oven and let great for 5-10 moments. Serves 8.

Feel absolve to roast the sweet potatoes each day ahead of time. You can even boil them whether it’s easier.

TO MAKE VEGAN: Make use of coconut oil rather than butter in the topping. Skip the egg in the potato mixture.

TO CREATE GLUTEN Free of charge: Use oat flour or an all-purpose gluten free flour rather than whole wheat.

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