Holiday Sweet Potato Casserole
Description
Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.
Ingredients
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Reynolds Wrap® Pan Lining Paper
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2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
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2 pounds sweet potatoes, peeled and cut into 1-inch pieces
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1/2 cup reduced-sodium chicken broth
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1/4 cup whipping cream
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5 tablespoons butter, chopped and divided
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3/4 teaspoon salt, divided
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1/2 cup packed brown sugar
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1/4 cup all-purpose flour
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1 teaspoon dried rosemary, crushed
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1/2 cup pecans, chopped
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2 tablespoons maple syrup
Directions
1
Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
2
Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.
3
Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.
4
Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.
5
Bake 20 to 25 minutes or until pecan mixture is just starting to brown.