Skip the sugar and marshmallows–this classic comfort dish is sweet enough on its own.
11 ingredients
6 sweetpotato, 5" long Sweet potato raw
1/2 cup Milk low fat 1% milkfat
3 tbsp Butter unsalted
1/2 tsp Salt
1/2 tsp Vanilla extract
1/2 tsp Ginger ground dry
1/2 tsp Cinnamon ground
1/4 tsp Pepper black
1/2 cup, chopped Pecans raw
1/4 cup Pepitas raw unsalted
1/4 cup Dried cranberries unsweetened
6 steps
- Preheat the oven to 350F.
- Peel and cube sweet potatoes, then add to a large pot. Add enough water to cover sweet potatoes. Bring to a boil over medium-high heat until soft, 15 to 18 minutes.
- Remove from the stove and discard the water. Return the drained sweet potatoes to the pot. Add milk, 2 tablespoons butter, salt, vanilla, ginger, cinnamon, and pepper; mash until desired consistency.
- Transfer to a 1 1/2-quart (1 1/2 L) baking dish.
- In a separate bowl, combine pecans, pepitas, dried cranberries, and the remaining 1 tablespoon softened butter to form a crumble topping. Sprinkle over the sweet potato mixture.
- Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.
Tips:
-May use almond milk and vegan butter to make this recipe vegan.
-Do not substitute pumpkin seeds for pepitas. Pumpkin seeds are white with a thick hull, while pepitas are green with a thinner hull.
-As an alternate cooking method for sweet potatoes, you can steam them instead of boiling them.
-Adjust the spices to your taste preference.
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