Sweet Potato Casserole for the Holidays

Ingredients 0/12

Step 1

Lightly heat your oven to 400°F. Grab a 2-quart rectangular baking dish and line it with parchment paper—no need to grease it.

Step 2

Place your parsnips and/or carrots in a large microwave-safe bowl, add about 1/4 cup of water, and cover with wax paper. Microwave on high for 5 minutes, then take off the cover and add the sweet potatoes. Cover again and microwave for another 15 minutes, stirring once halfway through, until everything is nice and tender. Drain any excess water and return the veggies to the bowl.

Step 3

Pour in the broth and cream, then mash everything together until you reach the consistency you like. Mix in 3 tablespoons of butter and about half a teaspoon of salt. Spread this mixture evenly in your prepared dish.

Step 4

In a separate bowl, combine the brown sugar, flour, rosemary, and a pinch of salt. Cut in 2 tablespoons of butter using a pastry blender, two forks, or just your fingers until the mixture looks like coarse crumbs. Stir in the pecans and drizzle the maple syrup over the top. Sprinkle this topping evenly over the sweet potato mixture.

Step 5

Pop it in the oven and bake for 20 to 25 minutes, or until the pecan topping starts to turn a lovely golden brown. Let it cool a bit before serving, and enjoy!