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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Sweet Potato
170 g
Butternut Squash, cubes
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
43 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
2 tbsp
Brown Sugar
(May contain traces of: Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame, Fish, Wheat, Tree nuts, Crustaceans)
ā cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
2 g
Cinnamon, ground
(May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Wheat, Tree nuts, Triticale)
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
