All I pretty much wish to accomplish today is tell you about how intoxicating and delicious this casserole is. But 1st I have to tell you about the long trip to Chicago and my new apartment.
The worst part was that everything had to be done in such a short period of your time. Such as like… TWO Times! We flew back again to Minneapolis within the 29th and experienced to pack everything up by Oct 31. Amazingly we got a lot done the initial day so we rewarded ourselves with wines and a trip to the club to watch the final video game of the World Series. Boring for me personally, but Tony wants that stuff so whatever. I essentially sat there and considered how much I wanted frozen yogurt.
We spent the next day packing, cleaning and organizing. Everything I hate to do. HA! And guess what occurred on the real moving day time?! Well I’ll let you know. We woke up at 6:30am to some text saying that the movers got cancelled. CANCELLED. Want WHAT. OMG. Why perform people do things such as that? I almost died but we finished up hiring some other guys last minute so that it all exercised and following a few hours, we were off to Chicago.
So alas, I’m within the Windy Town but nonetheless haven’t fully unpacked! My apartment is being decorated and some things needed to be set. I’m super thrilled to redecorate so you may see a surplus of classic looking furniture becoming pinned from my Pinterest account. Sorry for that beforehand. I’m sort of enthusiastic about distressed home furniture and essentially anything from Anthropologie. Fundamental?
This year I’ll be rendering it again. I’m secretly hoping to own it for dessert because it’s THAT good. Oh and there is no marshmallows either! I love marshmallows but really dislike them on my sweet potato casserole because I feel like they overpower the sweet potato goodness happening. My recipe is usually topped with an epic pecan oat streusel; it’s crunchy, nutty and slightly sweet.
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 brownish sugar
1/4 cup chopped pecans
Preheat oven to 400 levels F. Apply a 9×9 inch pan or a 1 1/2 quart range safe baking dish with nonstick cooking spray; reserve.
Wash special potatoes and work with a fork to poke holes in nice potatoes; about 4-5 pokes per potato used. Place potatoes on the baking sheet lined with foil and roast for 40-50 a few minutes or until fork tender. Allow potatoes to cool for 5-10 mins. Lower oven warmth to 350 levels F.
Cut open up potatoes and discard the skin. Place potatoes in a big bowl and add maple syrup, almond milk, vanilla, egg, salt and spices. Make use of an electric mixer to beat until easy. Pour into ready baking pan.
To make the topping: Whisk together flour, oats, dark brown sugars, pecans and cinnamon. Use a fork to mix within the melted butter. Sprinkle all over the the surface of the potato mix. Bake for 25-30 mins or until the top is slightly golden brown. Remove from range and let awesome for 5-10 a few minutes. Serves 8.
Feel free to roast the sweet potatoes per day ahead of time. You can also boil them whether it’s easier.
TO MAKE VEGAN: Use coconut oil instead of butter in the topping. Miss the egg within the potato mixture.
TO CREATE GLUTEN FREE: Make use of oat flour or an all-purpose gluten free flour rather than whole wheat.
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