How To Make Savory Sweet Potato Casserole
Garlic-infused mashed sweet potatoes, and a rich maple rosemary walnut topping, makes up this Thanksgiving favorite of sweet potato casserole!
Serves:
Ingredients
For Savory Sweet Potato Filling:
- 4lbssweet potatoes,peeled, cut into evenly sized chunks
- 4garlic cloves,minced
- fine sea salt and freshly-cracked black pepper
- 1cupmilk
- 2tbspbutter
- 2tspsmoked paprika
- fresh chives,or green onions, chopped for garnish
For Maple Rosemary Walnut Topping:
- 1cupraw walnuts,chopped, heaping
- 2tbspmaple syrup
- 1tbspfresh rosemary,chopped
- 1tbspolive oil
- ¼tspsalt
- pinchcayenne,optional
Instructions
Savory Sweet Potato Filling:
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Place the sweet potatoes in a large stockpot. Fill the pot with cold water, enough that the water line sits about 1-inch above the potatoes.
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Stir the garlic and 1 tablespoon of sea salt into the water. Turn the heat to high and cook until the water comes to a boil.
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Reduce the heat to medium-high and continue cooking the potatoes for about 10 to 12 minutes or until a knife inserted in the middle of the potato goes in easily with almost no resistance. Carefully drain out all of the water.
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Heat the butter, milk, smoked paprika, and an additional 1½ teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted and warm. Set aside until ready to use.
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After draining the water, immediately return the sweet potatoes to the hot stockpot, place them back on the hot burner, and turn the heat down to low.
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Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
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Using the preferred kind of potato masher, mash the sweet potatoes to desired consistency. Pour the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid.
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Give the mixture a taste and season with extra salt, pepper, and/or smoked paprika as needed, to taste. Set aside.
Maple Rosemary Walnut Topping:
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In a separate small bowl, stir together the walnuts, maple syrup, rosemary, olive oil, salt, and cayenne until evenly combined.
To Bake:
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Heat the oven to 350 degrees F and grease a 9×13-inch pan with baking spray.
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Spread the mashed sweet potatoes in an even layer in the pan, and sprinkle evenly with the walnut topping.
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Bake for 20 minutes or until the walnuts are toasted and fragrant but not burnt, and the potatoes are warmed through. Transfer the baking pan to a wire rack.
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Serve warm, garnished with fresh chives, extra black pepper, or any extra toppings, and enjoy!
Nutrition
- Calories: 182.95kcal
- Fat: 4.06g
- Saturated Fat: 1.81g
- Trans Fat: 0.08g
- Monounsaturated Fat: 1.52g
- Polyunsaturated Fat: 0.44g
- Carbohydrates: 34.25g
- Fiber: 4.73g
- Sugar: 9.42g
- Protein: 3.21g
- Cholesterol: 7.12mg
- Sodium: 419.08mg
- Calcium: 75.98mg
- Potassium: 559.25mg
- Iron: 1.06mg
- Vitamin A: 1107.18µg
- Vitamin C: 3.98mg
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