Sweet Potato & Quinoa Casserole with Cranberry Pecan Crust

This unique Sweet Potato & Quinoa Casserole combines the nutty richness of quinoa with the sweetness of roasted sweet potatoes, topped with a crunchy cranberry pecan crust. It's a perfect seasonal dish that brings together healthy ingredients for a balanced and flavorful experience.

Prep time: 15 minutes
Cook time: 55 minutes
Serves: 8

Ingredients

3 lbs sweet potatoes

1 cup quinoa

2 cups water

1/2 cup almond milk

1/4 cup maple syrup

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1/4 cup dried cranberries

1/2 cup pecans, chopped

1 tbsp olive oil

1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F (190°C).

2. Peel and cube sweet potatoes.

3. Cook quinoa in 2 cups of water until fluffy, about 15 minutes.

4. Toss sweet potato cubes with olive oil and roast in the oven until tender, about 25 minutes.

5. In a bowl, mix roasted sweet potatoes, cooked quinoa, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and salt.

6. Transfer mixture to a greased casserole dish.

7. In a small bowl, mix chopped pecans and dried cranberries.

8. Sprinkle the pecan-cranberry mixture over the casserole.

9. Bake for 25-30 minutes until the top is golden brown.

10. Let it cool for 10 minutes before serving.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a 350°F oven for 10-15 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.