You know those days when the chill in the air bites just a little too hard, and you crave something warm and comforting? That’s when I turn to this sweet potato casserole. It’s like a hug in a dish—sweet yet savory, with a hint of nostalgia that reminds me of family dinners and holiday gatherings. Even if it’s just a random Tuesday, this recipe has a way of making the ordinary feel a bit more special.
Steps
- Chop the sweet potatoes into uniform pieces and place them in a large pot. Cover with water, ensuring the water level is 1-2 inches above the potatoes, and add a pinch of salt.
- Bring the pot to a boil over high heat, then reduce the heat to medium-low. Let the sweet potatoes simmer for 10 to 15 minutes until they are fork-tender.
- Drain the sweet potatoes using a colander, then return them to the hot pot over medium heat. Reduce the heat to low to let any remaining steam evaporate, shaking the pot gently if necessary.
- While the sweet potatoes are boiling, melt butter with milk, smoked paprika, garlic powder, black pepper, and salt in a small saucepan or microwave. Warm gently without boiling.
- Mash the sweet potatoes to your desired consistency using a potato masher or fork. Preheat the oven to 320ºF and grease a 9×13 inch casserole dish.
- Pour the melted butter mixture over the mashed potatoes and mix until the liquid is fully absorbed. Adjust seasoning with more salt, pepper, or smoked paprika as needed.
- In a small bowl, combine honey, chopped parsley, walnuts, olive oil, and a bit of salt for the topping. Mix well.
- Spread the mashed sweet potato mixture evenly in the prepared casserole dish. Sprinkle the walnut topping over it uniformly.
- Bake in the preheated oven for approximately 15 minutes, until the walnuts are toasted and fragrant, and the casserole is heated through.
- Garnish with the remaining fresh parsley and serve warm. Enjoy the sweet and savory flavors of your homemade sweet potato casserole.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into evenly sized chunks
- 2 tablespoons butter (or olive oil as a substitute)
- ½ cup milk (or plant-based milk as a substitute)
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- ½ teaspoon salt, to taste
- ¼ teaspoon black pepper, adjust to taste
- 1 tablespoon honey (or golden syrup as a substitute)
- 2 tablespoons fresh parsley, chopped
- ½ cup walnuts, coarsely chopped
- ½ teaspoon olive oil
- ? teaspoon salt
- Pinch of cayenne, optional
FAQ
- Is it better to bake or boil sweet potatoes for a casserole?
- Baking sweet potatoes often results in a softer texture and enhances their natural sweetness, while boiling yields a firmer, chewier texture. It’s best to experiment with both methods to see which you prefer.
- How can I prevent my sweet potato casserole from becoming runny?
- A runny casserole is usually a result of over-mixing or adding excess liquid. To avoid this, use just enough liquid and ensure the sweet potatoes are fully cooked before mashing.
- Should I remove the skin from sweet potatoes before cooking?
- This is up to personal preference. If you find the skin too tough, feel free to peel it off. Otherwise, you can leave it on for added texture and nutrients.
- Can I make this sweet potato casserole vegan?
- Yes, you can make it vegan by substituting the milk and butter with plant-based alternatives like coconut milk and vegan butter.
- How far in advance can I prepare the sweet potato casserole?
- You can prepare the casserole up to three days in advance. Store it in the fridge until you’re ready to bake it, making it a convenient option for busy meal preparations.
Tips
- For a smoother texture and to avoid a watery casserole, after boiling, return the sweet potatoes to the hot pot on low heat for a minute to steam off any remaining moisture.
- Use high-quality sweet potatoes that are firm, with smooth, unblemished skin, and no signs of decay to ensure the best flavor and texture.
- To enhance the flavor of your casserole, don’t hesitate to add spices like cayenne, fresh sage, thyme, or rosemary, as sweet potatoes can be bland on their own.
- For a more uniform walnut topping, pulse the walnuts in a food processor to ensure a consistent crunch without large, uneven pieces.
Equipment
- Casserole Dish (9×13 inches) – Essential for baking the sweet potato casserole.
- Potato Masher – Useful for mashing the sweet potatoes to your desired consistency.
- Food Processor – Optional, but helpful for chopping the walnuts for the topping.
- Colander – Necessary for draining the sweet potatoes after boiling.
- Saucepan – For melting the butter and warming the seasoning mixture.
- Wooden Spoon or Spatula – For mixing the melted butter mixture with the sweet potatoes.
