Sweet Potato Casserole with Sage Streusel

Ingredients:

• 3 large sweet potatoes
• 0.5 cup coarsely chopped pecans
• 0.5 cup whole grain flour + extra for work
• 2 tbsp. l. freshly grated parmesan
• 0.5 tsp baking powder
• 1/4 tsp fine sea salt + more to taste
• 1/4 tsp freshly ground black pepper + more to taste
• 3 tbsp. milk 2%
• 1 tbsp extra virgin olive oil
• 1 tbsp. chopped fresh sage
• 1 teaspoon firmly packed dark brown sugar
• 1/8 tsp freshly grated nutmeg

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with a silicone mat or parchment paper (for easy cleanup). Spray a shallow 2-quart baking dish with cooking spray. Set aside.
2. Prick the sweet potato several times with a fork and place it on the prepared baking sheet. Bake until tender, about 50 minutes. Transfer to a wire rack and let cool.
3. When the sweet potato is almost tender, prepare the topping.:
   
   In a small bowl, combine chopped pecans, flour, Parmesan, baking powder, salt, and black pepper. Stir until evenly distributed. Add milk, butter, and sage. Stir. Set aside.
4. When the sweet potatoes are cool enough to handle, peel them. Place the flesh in a large bowl. Add brown sugar and nutmeg. Season with salt and pepper to taste. Mash the sweet potatoes with a potato masher until smooth.
5. Transfer the sweet potatoes to the prepared baking dish. Lightly flour your hands and crumble the streusel over the puree. Place in the oven and bake until golden brown, about 30 minutes. Serve immediately.