Sweet Potato Casserole with Pepita-Brown Sugar Topping

From Cook's Country | October/November 2012

Why this recipe works:

Nothing against the marshmallow-topped version, but we wanted an elegant, simple sweet potato dish for the holiday table. We wrapped cubed potatoes seasoned with brown sugar in foil and baked them until they were soft. The food processor ensured a perfectly smooth puree, and butter and cream… read more

Nothing against the marshmallow-topped version, but we wanted an elegant, simple sweet potato dish for the holiday table. We wrapped cubed potatoes seasoned with brown sugar in foil and baked them until they were soft. The food processor ensured a perfectly smooth puree, and butter and cream added richness, while cinnamon, orange zest, and a pinch of cayenne rounded out the flavors. Finally, a simple topping sprinkled over the casserole and a quick turn under the broiler created a crisp, caramelized crust.

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Serves 6 to 8

Be sure to use a broiler-safe soufflé dish.

Ingredients

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