Sweet Potato Casserole with Nutty HTB Crumble

This cozy sweet potato casserole brings creamy comfort and satisfying crunch to the holiday table. Smooth sweet potatoes are blended with almond milk, turmeric, and Himalayan Tartary Buckwheat Flour, then topped with a savory crumble made from oats, pecans, walnuts, herbs, and more HTB flour.

If cooking or baking with buckwheat flour is new, this recipe shows how easily it can work beyond breads and muffins. The HTB flour helps add body to the sweet potato base and brings a hearty, earthy note to the crisp nut topping. With rosemary, sage, garlic, and a touch of honey, this sweet potato casserole with buckwheat flour is a flavorful side dish that feels both familiar and fresh.

Yield: 12 servings

INGREDIENTS

• 4 medium sweet potatoes, peeled
• 1/3 cup whole rolled oats
• 1/4 cup pecans
• 1/4 cup walnuts
• 3/4 cup Himalayan Tartary Buckwheat Flour, divided
• 1 clove garlic, peeled
• 2 teaspoons honey
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 1/2 teaspoons sea salt, divided
• 1 tablespoon butter
• 2 1/2 cups almond milk
• 1 teaspoon ground turmeric
• 1/8 teaspoon black pepper
• 2 tablespoons fresh sage leaves for garnish, optional

METHOD

1. Fill a steamer saucepan halfway with water.
2. Slice sweet potatoes into 2-inch chunks and transfer to a steamer basket.
3. Place basket in saucepan, bring to a boil, reduce heat to medium, and cover.
4. Steam for 15–20 minutes, until sweet potatoes are easy to pierce with a fork.
5. While potatoes steam, make the crumble topping. In a food processor, place rolled oats, pecans, walnuts, 1/4 cup HTB flour, garlic, honey, olive oil, rosemary, sage, and 1/2 teaspoon sea salt.
6. Pulse until just combined. Transfer to a medium bowl and set aside.
7. Transfer sweet potatoes to the food processor. Add butter, almond milk, 1/2 cup HTB flour, turmeric, 1 teaspoon sea salt, and pepper.
8. Process until smooth and place in a baking dish.
9. Sprinkle crumble topping over the potato mixture.
10. Bake uncovered for 20 minutes, until the topping is browned and crisp.