holiday sweet potato casserole

Ingredients

• Servings: 10
• 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
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup whipping cream
• 5 tablespoons butter, chopped and divided
• 3/4 teaspoon salt, divided
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 teaspoon dried rosemary, crushed
• 1/2 cup pecans, chopped
• 2 tablespoons maple syrup

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


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