Maple-Miso Sweet Potato Casserole with Orange-Pecan Oat Crumble

Roasted sweet potatoes get a bright, savory-sweet lift from white miso, maple, and orange, then bake under a crisp pecan-oat topping.

Cook time: 105 minutes

Servings: 8

Ingredients

• 3 lb sweet potatoes About 4–5 medium
• 0.5 cup milk Whole or 2%
• 4 tablespoons unsalted butter Melted
• 1 teaspoon orange zest Finely grated
• 1 tablespoon white miso
• 2 large eggs Lightly beaten
• 0.5 teaspoon fine salt
• 3 tablespoons pure maple syrup
• 0.5 teaspoon ground ginger
• 0.125 teaspoon fine salt
• 0.5 teaspoon ground cinnamon
• 0.75 cup old-fashioned rolled oats
• 0.75 cup pecans Chopped
• 0.33 cup light brown sugar Packed
• 5 tablespoons unsalted butter Melted
• 0.25 cup all-purpose flour

Instructions

1. Heat the oven to 400°F (200°C). Scrub the sweet potatoes and prick each a few times with a fork. Set them on a baking sheet and roast until very tender when pierced, 50–65 minutes. Let cool until easy to handle.
2. Reduce the oven to 350°F (175°C). Scoop the potato flesh into a large bowl and mash until mostly smooth. Stir in the butter, milk, maple syrup, white miso, orange zest, ground ginger, and salt. Let the mixture cool for about 5 minutes, then beat in the eggs. Spread the filling in a lightly greased 9-by-13-inch baking dish.
3. In a medium bowl, combine the oats, pecans, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms damp, crumbly clusters.
4. Scatter the crumble evenly over the sweet potato filling. Bake at 350°F (175°C) until the topping is golden and the filling is hot, 25–30 minutes. Rest for 10 minutes before serving.