Sweet Potato Casserole with Barley Flake and Pecan Topping
A new take on a classic dish, this sweet potato casserole with a barley flake pecan topping is sure to impress!
Servings Prep Time
101/4 cup 1hour
Cook Time
Servings Prep Time
101/4 cup 1hour
Cook Time
For the Potatoes
  • 3large sweet potatoes
  • 2 1/2TBSP maple syrup or honey
  • 1/2Cup milk
  • 1TBSP vanilla extract
  • 1large egg
  • 1tsp cinnamon
  • 1/2tsp cloves
  • 1/2tsp nutmeg
  • 1/4tsp ginger
  • 1/4tsp salt
For the Topping
  • 1/4Cup BARLEY flour
  • 1/3Cup BARLEY flakes
  • 1/3Cup brown sugar, packed
  • 1/2Cup chopped pecans
  • 3TBSP melted butter
  1. Preheat oven to 400 degrees F
  2. Wash sweet potatoes and use a fork to poke holes in. Place potatoes on a baking sheet and roast for 45 minutes or until tender when forked.
  3. Lower oven to 350 degrees F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
  4. Mash sweet potatoes, removing the skin beforehand if desired, in a large bowl. Mix in maple syrup, milk, vanilla, egg, cinnamon, cloves, nutmeg, ginger, and salt with an electric mixer until desired smoothness is reached. Pour into prepared pan and set aside.
  5. For the topping: Whisk together flour, flakes, brown sugar, and pecans. Stir in the melted butter until nicely crumbled. Sprinkle over the sweet potato mixture.
  6. Bake for 25-30 minutes or until slightly golden brown.