Succulent Sweet Potato Casserole
with Brown Sugar Almond Topping
Forget the marshmallows, we've got you covered with sweet brown sugar and crunchy almonds. It's a veggie casserole the whole family will enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit(s)
Sweet Potato
170 g
Butternut Squash, cubes
28 g
Almonds, sliced
(Contains Almonds)
1 unit(s)
Sour Cream
2 tbsp
Brown Sugar
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tsp
Ground Cinnamon
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
Peel, the cut sweet potato into 1/2-inch pieces. Thinly slice chives. Add sweet potatoes, squash, 1 tsp salt and enough water to cover (by approx. 1-2 inches) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While veggies cook, roughly chop almonds. Stir together brown sugar, almonds, panko, and 1 tbsp oil in a small bowl.
Drain and return sweet potatoes to the same pot, off heat. Mash sour cream, cinnamon, chives and 2 tbsp butter (dbl for 4 ppl) into sweet potatoes and squash until smooth. Season with salt and pepper. Transfer the mash mixture to an 8x8- inch baking dish. Sprinkle brown sugar almond topping over top. Bake in the middle of the oven until topping is golden brown, 5-6 min.
Let Sweet Potato Casserole cool slightly before serving, 1-2 min.