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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
4 pièce(s)
Patate douce
170 g
Courge musquée, en dés
28 g
Amandes, tranchées
(Contient Amandes)
1 pièce(s)
Crème sure
2 cs
Cassonade
¼ tasse(s)
Chapelure panko
(Contient Blé)
1 cc
Cannelle moulue
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
2 cs
Beurre non salé*
Informations nutritionnelles
Ustensiles
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.