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Sweet Potato Casserole with Date and Walnut Crumble

sweet potato casserole with medjool date crumble
YIELD: 6-8 servings
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This Sweet Potato Casserole with Medjool Date and Walnut Crumble is not just for the holidays! Your family will love this naturally sweet dish any time!

Ingredients

  • 3.5 lbs of Sweet Potatoes, Peeled
  • 2 Eggs
  • ¼ Cup Salted Butter
  • ¼ Cup of Whole Milk
  • Date and Walnut Crumble
  • 1 Cup of Walnut Pieces
  • 1 Cup of Natural Delights Pitted Dates, diced
  • ½ Cup of All-Purpose Flour
  • 1 Cup of Brown Sugar
  • 1 tsp. of Cinnamon
  • ½ tsp. of Ground Nutmeg
  • 1 tsp. of Vanilla Extract
  • 1 tsp. of Coarse Salt

Find "Pitted Medjool Dates" in a Store

Preparation

  1. In a large pot, boil sweet potatoes until tender and soft, roughly 15-20 minutes.
  2. While sweet potatoes are boiling, preheat oven to 350F and make crumble.
  3. To make crumble, add all of the crumble ingredients in a med sized bowl, mixing together with fingers to make a soft and crumbly mixture.
  4. Once sweet potatoes are boiled, remove and strain, add to a large bowl and mash thoroughly. Adding in the milk, butter and eggs. Sweet potatoes should be creamy and smooth.
  5. Transfer the sweet potatoes into an oven proof dish and sprinkle the date walnut crumble over top.
  6. Place the casserole in the oven to bake for roughly 20 minutes, until heated throughout, and crumble will be browned and slightly bubbling on top.
  7. Allow to sit for 5 minutes before serving.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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