Holiday Sweet Potato Casserole

Update this classic cold-weather side dish with a sweet, crunchy maple-pecan topping.

Step: 1

Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.

Step: 2

Add parsnips and/or carrots to a large microwave-safe bowl. Add 1/4 cup water and cover with wax paper. Microwave on high for 5 minutes. Uncover and add sweet potatoes. Cover and microwave 15 minutes more or until tender, stirring once. Drain and return vegetables to bowl.

Step: 3

Pour broth and cream into the bowl with vegetables. Use a potato masher to mash to desired consistency. Stir in 3 tablespoons butter and 1/2 teaspoon salt. Transfer to prepared baking dish.

Step: 4

Combine brown sugar, flour, rosemary, and 1/4 teaspoon salt in a medium bowl. Using a pastry blender, two forks, or your fingers, cut in 2 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans and maple syrup and sprinkle over sweet potato-mixture.

Step: 5

Bake 20 to 25 minutes or until pecan mixture is just starting to brown.

Per Serving: 307 calories; protein 3.6g; carbohydrates 48.4g; fat 12.3g; cholesterol 23.6mg; sodium 260.4mg.

One of most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a best idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .