Holiday Sweet Potato Casserole

Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 307 Calories

Ingredients

• 1 teaspoon dried rosemary, crushed
• 2 tablespoons maple syrup
• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• Reynolds Wrap® Pan Lining Paper
• 2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
• 5 tablespoons butter, chopped and divided
• 0.25 cup all-purpose flour
• 0.5 cup packed brown sugar
• 0.5 cup pecans, chopped
• 0.75 teaspoon salt, divided
• 0.25 cup whipping cream
• 0.5 cup reduced-sodium chicken broth

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Bake 20 to 25 minutes or until pecan mixture is just starting to brown.