Oven-Baked Mashed Sweet Potatoes with Crunchy Topping

Ingredients:

For the sweet potatoes:
5 large sweet potatoes
1 tablespoon extra virgin olive oil or melted butter
1¼ cups milk (plus more if needed)
1 teaspoon ground ginger
¾ teaspoon sea salt
¼ teaspoon freshly ground black pepper

For the topping (blend the ingredients listed in a food processor):
⅔ cup rolled oats
½ cup pecans (plus more for serving)
½ cup walnuts (plus more for serving)
1 clove garlic
1 tablespoon (plus 1 teaspoon) maple syrup
2 tablespoons extra virgin olive oil or melted butter
½ teaspoon dried thyme leaves
½ teaspoon minced fresh rosemary
1½ teaspoons sea salt
¼ teaspoon freshly ground black pepper

Directions:

1. Preheat oven to 220°C. Line a baking sheet with foil and grease a 23x33 cm baking dish with olive oil.
2. Prick the sweet potatoes with a fork. Place on a baking sheet and bake until completely tender (about 60 minutes).
3. Meanwhile, place the rolled oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt and pepper in a food processor. Blend until smooth. Remove and set aside.
4. Scoop out the flesh of the baked sweet potatoes (separate from the skins). Place the flesh in a food processor. Also add the olive oil, milk, ginger, salt and pepper. Blend until smooth. Spread the mixture in the baking dish.
5. Top with the previously prepared topping and additional nuts. Drizzle with olive oil and bake in the oven for 20 minutes or until the topping is browned and crispy.

Yield: 6 servings
Recipe: loveandlemons.com