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Holiday Sweet Potato Casserole
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Elevate your favorite cold-weather side with a sweet and crunchy maple-pecan topping.
Ingredients:
  • Reynolds Wrap® Pan Lining Paper
  • 2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
  • 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
  • 0.5 cup reduced-sodium chicken broth
  • 0.25 cup whipping cream
  • 5 tablespoons butter, chopped and divided
  • 0.75 teaspoon salt, divided
  • 0.5 cup packed brown sugar
  • 0.25 cup all-purpose flour
  • 1 teaspoon dried rosemary, crushed
  • 0.5 cup pecans, chopped
  • 2 tablespoons maple syrup
Instructions:
  • Preheat your oven to 400°F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up, without greasing the dish.
  • Place parsnips and/or carrots in a large microwave-safe bowl. Pour in 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover, add sweet potatoes, cover, and microwave for an additional 15 minutes or until tender, stirring once. Drain and return vegetables to the bowl.
  • Combine the broth and cream with the vegetables in the bowl. Mash to your preferred consistency using a potato masher. Mix in 3 tablespoons of butter and 1/2 teaspoon of salt. Transfer the mixture to the prepared baking dish.
  • In a medium bowl, mix brown sugar, flour, rosemary, and 1/4 teaspoon salt. Using a pastry blender, two forks, or your fingers, incorporate 2 tablespoons of butter until the mixture looks like coarse crumbs. Add pecans and maple syrup, then sprinkle over the sweet potato mixture.
  • Bake until the pecan mixture is lightly golden, about 20 to 25 minutes.

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