Succulent Sweet Potato Casserole
with Brown Sugar Almond Topping- Amandes
- Lait
- Blé
- Soya
- Sulfites
- Oeuf
- Gluten
- Lait
- Moutarde
- Arachides
- Sésame
- Peut contenir des traces d’allergènes
- Poisson
- Blé
- Noix
- Crustacés
- Triticale
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!
Ingrédients
4 pièce(s)
Patate douce
170 g
Courge musquée, en dés
28 g
Amandes, tranchées
(Contient : Amandes Peut contenir : Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
43 ml
Crème sure
(Contient : Lait Peut contenir : Lait)
2 cs
Cassonade
(Peut contenir : Soya, Sulfites, Oeuf, Lait, Moutarde, Arachides, Sésame, Poisson, Blé, Noix, Crustacés)
⅓ tasse(s)
Chapelure panko
(Contient : Blé Peut contenir : Gluten, Blé)
2 g
Cannelle, moulue
(Peut contenir : Soya, Sulfites, Lait, Moutarde, Arachides, Sésame, Blé, Noix, Triticale)
Non inclus dans la livraison
0.13 cc
Sel*
0.13 cc
Poivre*
2 cs
Beurre non salé*
(Contient : Lait)
Valeurs nutritionnelles
Matériel
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.
