Mashed sweet potato with no added sugar topped with a crunchy honey nut and seed topping and a little sprinkle of flaky sea salt. A delicious, easy and healthy side dish that can be prepared ahead. Perfection!
Today I couldn’t help but share this wonderful casserole with you! Back when I made these Mashed Sweet Potatoes with Bacon I mentioned that I’m not a huge fan of super sweet mashed sweet potatoes. I’m not sure why people add a ton of sugar to them when they’re already naturally sweet. I do however like the sweet and salty combo and so I did a little play on that with this dish.
I tossed the nuts and seeds with a little bit of honey and then when it was done I sprinkled a bit of flaky sea salt over the top. You can see the flakes if you look closely. To be honest, it is amazing! But if you don’t have any nice flaky sea salt I think just a pinch of regular sea salt over the top would be delicious too.
I also love that the vast majority of this can be made ahead. Store your already mashed sweet potatoes in the casserole dish that you’re going to bake it in in the fridge until ready to place in the oven. If reheating the sweet potatoes from cold I suggest a 350 degree oven for at least 20-30 minutes, depending on how thick the sweet potatoes are(you want them to be heated through when the nuts are toasted!) Or you can always heat the sweet potatoes up before baking just to finish off the nut topping which should be added and toasted just before serving. To make this vegan of course you can use a butter substitute and for those who don’t use honey you could use pure maple syrup and I think that would be amazing 🙂
You’ll notice the note in the recipe that this recipe was inspired by The Organic Dietitian‘s recipe which looks absolutely wonderful! She used molasses in her topping and it sounds fantastic. I’ll be trying that version soon 🙂
For now, enjoy! See you tomorrow!
- 2 lbs sweet potatoes, peeled and cut into small pieces
- 3 tbsp salted butter
- ¾ C mixed nuts and seeds(I used pepitas, sunflower seeds and pecans)
- 2 tbsp honey
- Pinch of flaky sea salt
- Preheat oven to 425 degrees.
- In a small pot add the sweet potato and enough water to cover the bottom of the pot. Cover with a lid and place over medium high heat until the water begins to boil. Turn down the heat and simmer until the sweet potatoes pieces are very tender when pierced with a fork. How long this will take depends on the size of sweet potato pieces.
- While the sweet potato is cooking, in a small bowl stir together the nuts and seeds with the honey. If your honey is hard or crystallized simply warm up a little before stirring together. Set aside.
- When completely tender drain, but reserve the water from the pot. With a potato masher, mash the sweet potatoes with the butter and a pinch of salt until completely smooth. Taste and add the reserved water as needed.
- Add the sweet potatoes to a 1.5 quart baking dish. Top with the nuts and seeds and spread over top of the sweet potato as best as you can. It may be hard to spread them as the honey is sticky, but they will be easier to spread after 5 minutes in the oven.
- Place the casserole in the oven and bake for 10-15 minutes until the potatoes are hot throughout and the topping is golden and toasted. Serve immediately.
Recipe inspired by this recipe at The Organic Dietician