Sweet Potato Casserole Without Marshmallows

A sophisticated marshmallow-free twist on a classic, this sweet potato casserole combines warming spices and parmesan with a golden, crunchy pecan and sage topping.

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Servings 10

Prep Time 10

Total Time 1 40

Ingredients

Mashed Sweet Potato

1½ kg (3 lb) sweet potatoes
120 ml (½ cup) chicken or vegetable stock
60 ml (¼ cup) extra virgin olive oil
2 tbsp maple syrup
25 g (¼ cup) parmesan cheese finely grated
1 tbsp fresh sage finely chopped
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp salt plus more to taste
¼ tsp smoked paprika
¼ tsp freshly ground black pepper

Pecan Topping

2 tbsp extra virgin olive oil
1 tbsp maple syrup
100 g (1 cup) pecans roughly chopped
100 g (⅔ cup) plain (all-purpose) flour (see note 1)
2 tbsp parmesan cheese finely grated
1 tsp fresh sage finely chopped

Instructions

Preheat oven to 180°C/350°F. Use a fork to prick several holes through the skin of the sweet potatoes. Place the potatoes on a parchment-lined baking tray and move to the oven. Bake until the potatoes are completely tender and offer no resistance when pierced with a knife, 1-1½ hours, depending on the size of the potatoes.
Allow the potatoes to rest until cool enough to handle. Use a paring knife to remove the peel from the flesh of the potatoes. Add the flesh to a large mixing bowl.
To the bowl with the sweet potatoes, add the chicken (or veggie) stock, olive oil, maple syrup, parmesan, sage, cumin, cinnamon, paprika, pepper and salt. Use a potato masher to combine all of these ingredients together until very smooth and homogenous. The mixture should be soft and spreadable but not loose - add a splash more stock if needed.
Next, make the topping. Add the olive oil, maple syrup and a generous pinch of salt to a small saucepan set over medium heat. Once bubbling, add the pecans and cook, stirring frequently, until the syrup mixture thickens slightly - about 1-2 minutes.
Add the flour, parmesan and sage along with a generous grind of black pepper. Stir until combined and crumbly.
Scrape the mashed sweet potato mixture into a 23 x 33 cm (9 x 13 in) baking dish and smooth the top. Sprinkle the pecan topping over the top. Move to the 180°C/350°F oven and bake for 25-30 minutes - or until the filling is bubbling and the topping is golden and crisp. Allow to cool for at least 10 minutes before serving.

Notes

For a nuttier flavour, swap an equal amount of rye or wholemeal flour for the plain flour
The casserole can be made in advance. Before baking, allow the assembled casserole to cool to room temperature. Cover and refrigerate for up to 3 days or freeze for up to 3 months.

To reheat
From refrigerated: bake at 180°C/350°F, uncovered, for 30–35 minutes or until heated through and bubbling.
From frozen: thaw overnight in the fridge for best results, then bake as above. Alternatively, bake from frozen at 180°C/350°F for 45–60 minutes, covering loosely with foil for the first 30 minutes to prevent over-browning.
If the topping begins to darken too quickly, loosely tent with foil. For extra crispness, uncover for the final 5–10 minutes.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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