Maple Miso Sweet Potato Casserole

This recipe takes a beloved holiday side dish and gives it a savory twist. —Sara Schwabe, Bloomington, Indiana,

Ingredients

2 tablespoons tahini
2 pounds sweet potatoes (about 2 large), peeled and cubed
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons cold butter
2 tablespoons sesame seeds
FILLING:
3 tablespoons butter
3 tablespoons maple syrup
2 tablespoons white miso paste
1 tablespoon rice vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

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Directions

Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir in sesame seeds.

Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13×9-in. baking dish. Sprinkle topping over mixture.

Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.

Nutrition Facts

2/3 cup: 386 calories, 15g fat (7g saturated fat), 25mg cholesterol, 383mg sodium, 60g carbohydrate (32g sugars, 6g fiber), 5g protein.

Maple Miso Sweet Potato Casserole

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Maple Miso Sweet Potato Casserole

Ingredients

Directions

Nutrition Facts

Asian-Style Turkey Pitas

Sloppy Joe Slider Bake

Sloppy Joe Slider Bake

Search

Navigate Site

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