This Sweet Potato & Quinoa Casserole with Cranberry Pecan Crust is a delightful twist on the classic casserole. It's perfect for cozy family dinners or as a vibrant dish to share at your next holiday gathering. Packed with flavors and textures, it's a dish that both surprises and satisfies.
Sweet potatoes are the star of the show, providing a natural sweetness and creamy texture. They're rich in vitamins and fiber. Quinoa adds a fluffy, slightly nutty base that's high in protein and gluten-free. Almond milk offers a subtle creaminess without overpowering flavors, perfect for those avoiding dairy. Maple syrup complements the natural sweetness of the sweet potatoes, while cinnamon and nutmeg introduce warm, aromatic notes. A touch of salt balances the flavors. Dried cranberries and pecans add a delightful crunch and tartness to the crust. Olive oil helps in roasting, adding a depth of flavor, and vanilla extract ties everything together with its rich aroma.
This casserole pairs beautifully with a crisp green salad featuring arugula or spinach to complement the sweetness. For a heartier meal, serve it alongside roasted chicken or grilled salmon. A glass of chilled white wine can also enhance the flavors nicely.
Start by preheating your oven to 375°F (190°C). While it heats up, peel and cube your sweet potatoes. Aim for uniform pieces so they cook evenly. In the meantime, rinse your quinoa under cold water and cook it in 2 cups of water until it's fluffy—about 15 minutes should do the trick.
Toss those sweet potato cubes with a tablespoon of olive oil, making sure each piece is well-coated. Spread them out on a baking sheet and roast in the oven for about 25 minutes, or until tender. You’ll want them to be fork-tender and slightly caramelized on the edges.
In a large bowl, mix the roasted sweet potatoes with the cooked quinoa. Pour in the almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, and a pinch of salt. Stir everything together until it’s well combined and the spices are evenly distributed. This mixture should be creamy and fragrant.
Grease a casserole dish with a bit of olive oil to prevent sticking, then transfer your sweet potato and quinoa mixture into it. Smooth out the top with a spatula.
In a small bowl, combine the chopped pecans and dried cranberries. Sprinkle this mixture evenly over the top of your casserole, pressing down gently to ensure it sticks.
Pop the casserole into the oven and bake for 25-30 minutes. You'll know it's done when the top is golden brown and the kitchen smells divine. Let it cool for about 10 minutes before serving, allowing the flavors to meld and the casserole to set.