![]() This naturally sweetened sweet potato casserole already has significantly less added sugar than most recipes. Snipping is easier than chopping, that’s for sure. If you have clean kitchen scissors, simply snip the fresh rosemary leaves in tiny increments until you have about two teaspoons’ worth (you’ll need a couple of short sprigs). I’ll admit that preparing the rosemary is a little fussy. Throw your pecans in the food processor and blitz! As a bonus, if you chop your pecans more finely than shown here in the photos, your topping will look more abundant even though you’re using the same amount. It’s subtle but so nice.Ī Few Notes & Tips How to Chop the Pecans in a Hurry I added some finely snipped rosemary to the topping, which lends a lovely savory, herbal note to the dish. Success! 4) Rosemary: Optional But So Good I reduced the sugar in the filling and the topping as much as I could, while still retaining that classic holiday flavor. I’ve always wondered why we add so much sugar to sweet potato casserole when the sweet potatoes themselves are already sweet. Note: No flour means this recipe is naturally gluten free. Make this recipe and I think you’ll agree with me. There are no puffy marshmallows getting in the way, and no flour to damper the flavors. In this recipe, toasted pecans and creamy sweet potatoes take center stage. 2) No Marshmallows, No Flour, No Nonsense You can bake the sweet potatoes in advance or go ahead and prepare the whole dish in advance, if desired. Boiling chunks of sweet potatoes just adds more moisture.īaking takes longer than boiling, but it’s easy and worth the wait. The sweet potato condenses and caramelizes in the oven, producing superior flavor. We’ll roast the sweet potatoes whole in the oven until they’re tender and cooked through. Here are a few reasons why this casserole is so delicious: 1) Baked Sweet Potatoes are Better Than Boiled ![]() ![]() How to Make the Best Sweet Potato Casserole
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