Sweet Potato and Dried Apricot Casserole

Ingredients:

Casserole

• 1 kg sweet potato (about 3 tubers)
• Juice and zest from 1 orange
• 1 teaspoon ground cinnamon
• 1 tbsp. honey
• 1/2 cup milk
• 1/2 cup diced dried apricots

Streusel

• 1/2 cup oatmeal
• 1/4 cup brown sugar
• 2 tbsp. l. olive oil
• 2 tbsp (30 g) butter, cut into pea-sized pieces
• 1/2 cup chopped walnuts

Preparation:

1. Preheat oven to 190°C.
2. Place the sweet potatoes on a baking sheet and bake for 35–40 minutes. The sweet potatoes may still be slightly firm in the center—this is normal.
3. Prepare the toppingWhile the potatoes are baking, combine the oats, brown sugar, olive oil, butter, and walnuts in a food processor and process until smooth.
4. When the potatoes are cool enough to handle, peel and cut into 2-centimeter chunks. Discard the skins. Place the sweet potatoes in a large bowl and add the remaining ingredients. Mash with a potato masher until smooth.
5. Transfer the mixture to a 2-quart baking dish. Sprinkle the streusel over the potatoes. Bake until the mixture is heated through and the top is browned and crispy, about 30 minutes.