Savory Sweet Potato Casserole at home
- Yield 12
- Prep 25 minutes
- Cook 45 minutes
- Total 10 minutes
Savory Sweet Potato Casserole at home is a casseroles recipe on Avoteb. The yield on the card is 12. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 4 pounds sweet potatoes, peeled and cut into evenly-sized chunks, an inch or so thick
- 4 cloves garlic, minced
- fine sea salt and freshly-cracked black pepper
- 1 cup milk
- 2 tablespoons butter
- 2 teaspoons smoked paprika
- chopped fresh chives or green onions, for garnish
- 1 heaping cup chopped raw walnuts
- 2 tablespoons maple syrup
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- pinch of cayenne (optional)
Method
Bring to a boil the sweet potatoes. Set 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. Whisk the garlic and 1 tablespoon sea salt into the water. Turn the heat to high and cook until the water comes to a boil. Lower heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking the potatoes for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily wi
Prepare the melted butter mixture. While that cooks, as the sweet potatoes are boiling, heat the butter, milk, smoked paprika, and an additional 1.5 teaspoons of sea salt together either in a small saucepan or in the microwave until the butter is just melted and warm. (You want to avoid boiling the milk.) keep nearby until ready to use.
Pan-dry the potatoes. After draining the water, immediately return the sweet potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. 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. Lift the stockpot entirely from the heat and set it on a flat, heatproof surface.
Mash the potatoes. Using your preferred kind of potato masher (It is worth this one in general, or this one for extra-smooth), mash the sweet potatoes to your desired consistency. Tip the melted butter mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Give the mixture a taste, and season with extra salt, pepper, and/or smoked paprika as needed, to taste. Keep nearby.
Prepare the walnut topping. In a separate small bowl, stir together the maple rosemary walnut topping ingredients until evenly combined.
Assemble and bake. Warm oven to 350°F and grease a 9x13-inch pan with baking spray. Spread the mashed sweet potatoes in an even layer in the pan, and sprinkle evenly with the walnut topping. Roast for 20 minutes, or until the walnuts are toasted and fragrant (but not burnt) and the potatoes are warmed through. Move baking pan to a wire rack.
Plate warm. Then serve warm, garnished with fresh chives, extra black pepper, or any extra toppings that sound good!
