Holiday Sweet Potato Casserole
Serves: 3
Olin Prosacco
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
41
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Whipping Cream5 tbsps
Butter (chopped and divided)3 tsp
Salt (divided)1 cup
Brown Sugar (packed)1 cup
All-Purpose Flour1 tsp
Dried Rosemary (crushed)1 cup
Pecan (chopped)2 tbsps
Maple SyrupDirections:
1
Preheat oven to 400 degrees F
2
Line a 2-quart rectangular baking dish with Reynolds Wrap(R) Pan Lining Paper, parchment side up
3
No need to grease dish
4
Add parsnips and/or carrots to a large microwave-safe bowl
5
Add 1/4 cup water and cover with wax paper
6
Microwave on high for 5 minutes
7
Uncover and add sweet potatoes
8
Cover and microwave 15 minutes more or until tender, stirring once
9
Drain and return vegetables to bowl
10
Pour broth and cream into the bowl with vegetables
11
Use a potato masher to mash to desired consistency
12
Stir in 3 tablespoons butter and 1/2 teaspoon salt
13
Transfer to prepared baking dish
14
Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl
15
Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs
16
Stir in pecans and maple syrup and sprinkle over sweet potato-mixture
17
Bake 20 to 25 minutes or until pecan mixture is just starting to brown