Thanksgiving Side - Sweet Potato Casserole!

Ingredients:

• 5 large sweet potatoes
• 1 1/4 cups almonds milk
• 1 Tablespoon olive oil
• 1 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 1/4 cup sage (for garnish)

For Topping:

• 1/2 cup pecans
• 1/2 cup walnuts
• 2/3 cup rolled oats
• 1 garlic clove
• 1 Tablespoon plus 1 teaspoon maple syrup
• 2 Tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon rosemary, minced
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 425 F. Line a baking sheet with foil and brush a 9x13 inch baking dish with olive oil.
2. Poke a few holes into the sweet potatoes using a fork. Place them on a baking sheet and roast until very tender, bake for about 60 minutes.
3. Make the crumble topping: In a food processor, place the walnuts, pecans, oats, maple syrup, garlic, olive oil, rosemary, thyme, pepper, salt, pulse until combined.
4. Scoop the sweet potato out of the skin and add it into the food processor. Next, add the almond milk, olive oil, salt, ginger, pepper and combine. Spread the mixture into a baking dish.
5. Top with the crumble topping and additional nuts if desired. Drizzle with olive oil and bake for 20 minutes or until the top is browned.
6. Serve and enjoy!