Maple Miso Sweet Potato Casserole

Total Time Prep: 35 min. Bake: 30 min.
Yield 6 servings
Contest Winner
Test Kitchen Approved
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

Directions

  1. 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.
  2. Drain 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.
  3. 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.

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

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