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Sweet And Savory Sweet Potato Casserole

by Scott Loitsch

Inspired by myrecipes.com

Ingredients

for 12 servings

Sweet Potato Base

  • 6 lb
    sweet potato, peeled and chopped (2.7 g)
  • 2 tablespoons
    kosher salt, divided
  • ½ cup
    unsalted butter, 1 stick, room temperature (115 g)
  • 1 cup
    milk (120 mL)
  • 3 large eggs
  • 6 raw sweet potatoes, 2-inch (5-cm) square slices

Sweet Base

  • 3 tablespoons
    brown sugar
  • 1 teaspoon
    cinnamon
  • ½ teaspoon
    ground nutmeg
  • 1 teaspoon
    vanilla extract

Savory Base

  • 2 tablespoons
    green onion, chopped
  • 2 cloves garlic, minced
  • ½ teaspoon
    black pepper

Sweet Topping

  • 3 tablespoons
    unsalted butter
  • ¼ cup
    brown sugar (55 g)
  • 3 tablespoons
    all-purpose flour
  • ½ cup
    crushed pecans (60 g)
  • 20 large marshmallows, halved crosswise

Savory Topping

  • 1 cup
    bread crumbs (115 g)
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    black pepper
  • ¼ cup
    bacon bits (55 g)
  • 1 tablespoon
    olive oil
  • green onion, sliced, for garnish
    Calories 531
    Fat 15g
    Carbs 89g
    Fiber 10g
    Sugar 29g
    Protein 11g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 375˚F (190˚C).
  2. Add the chopped sweet potatoes and 1 tablespoon of salt to a large pot of cold water. Bring to a boil and cook for 15 minutes, or until very tender. Drain and let cool slightly.
  3. Transfer the sweet potatoes to a large bowl. Add the butter, remaining tablespoon of salt, the milk, and eggs. Mix with an electric hand mixer until the potatoes are mashed and everything is well incorporated.
  4. Transfer half of the sweet potatoes to another large bowl.
  5. Make the sweet base: To a bowl, add the brown sugar, cinnamon, nutmeg, and vanilla. Mix well to combine.
  6. Make the savory base: To the other bowl, add the green onions, garlic, and pepper. Mix well to combine.
  7. Spread the sweet base in one side of a 9x13-inch (23x33-cm) baking dish. Press the uncooked sweet potato slices against the exposed side of the sweet base as a divider, then spread the savory base in the other side of the pan.
  8. Make the sweet topping: In a small bowl, combine the butter, brown sugar, flour, and pecans, and mix until crumbly. Sprinkle over the sweet base.
  9. Make the savory topping: In another small bowl, combine bread crumbs, salt, pepper, bacon bits, and oil, and stir to combine. Sprinkle the crumbs over the savory base.
  10. Bake the sweet potato casserole for 20-25 minutes, or until golden brown.
  11. Remove the casserole from oven and top the sweet side with the halved marshmallows, cut-side down.
  12. Return to the oven and broil on high for 1-2 minutes, or until the marshmallows are golden brown and toasted.
  13. Remove the casserole from the oven and sprinkle the savory side with green onions.
  14. Serve warm.
  15. Enjoy!
 

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