Tender sweet potatoes, roasted to caramelized perfection and mashed with creamy pumpkin puree, are elevated to new heights with our Butter Olive Oil. Topped with a crunchy pecan streusel infused with warm spices and a hint of maple syrup, this casserole is a decadent blend of sweet and savory flavors. Whether served as a side dish at Thanksgiving dinner or enjoyed as a hearty vegetarian main, this sweet potato casserole is guaranteed to steal the spotlight.

I N G R E D I E N T S :

For the sweet potato-pumpkin layer:

• 3 large sweet potatoes, peeled and cubed
• 1 cup pumpkin puree
• 1/4 cup Rocky Mountain Olive Oil Butter Infused Olive Oil
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• salt, to taste

For the pecan streusel topping:

• 1 cup chopped pecans
• 1/2 cup old-fashioned oats
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour or gluten-free flour
• 1/4 cup cold unsalted butter, cubed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

I N S T R U C T I O N S :

1. Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.

2. In a large pot of boiling water, cook the sweet potato cubes until fork-tender, about 15-20 minutes. Drain well.

3. In a large mixing bowl, combine the cooked sweet potatoes, pumpkin puree, Butter Olive Oil, maple syrup, cinnamon, nutmeg, cloves and salt. Mash everything together until smooth and well combined. Taste and adjust seasoning if needed.

4. Transfer the sweet potato-pumpkin mixture to the prepared baking dish and spread it out into an even layer.

5. In a separate mixing bowl, combine the chopped pecans, oats, brown sugar, flour, cubed butter, cinnamon and salt. Use your fingers or a pastry cutter to blend the ingredients together until the mixture resembles coarse crumbs.

6. Sprinkle the pecan streusel topping evenly over the sweet potato-pumpkin layer in the baking dish.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

8. After 25 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the streusel topping is golden brown and crispy.

9. Remove from the oven and let the casserole cool for a few minutes before serving.

10. Serve warm as a side dish at Thanksgiving dinner or as a delicious vegetarian main course.