Maple Miso Sweet Potato Casserole
This recipe takes a beloved holiday side dish and gives it a savory twist. —Sara Schwabe, Bloomington, Indiana
Maple Miso Sweet Potato Casserole
How can I prep this sweet potato casserole beforehand?
Prepare the mashed potato filling the day before and refrigerate overnight. Top with the streusel topping and bake the next day to save prep time.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
Directions
-
1Preheat 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.
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2Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture.
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3Bake, covered, 15 minutes. Uncover; bake until topping is golden brown, 15-20 minutes.
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