Mashed Sweet Potato and Cauliflower Bake
Ingredients
- 3 pounds sweet potatoes, peeled and cut into 2-inch pieces
- 1 teaspoon salt
- 1 large cauliflower, cut into florets
- 2 tablespoons butter
- 3 tablespoons maple syrup
- 1/2 cup half-and-half
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
- 1/2 cup granola
- 3 tablespoons chopped fresh sage
Directions
- Preheat oven to 350°F (180°C).
- Spread sweet potatoes into a 6-quart saucepan with enough water to cover; add salt. Loosely cover the pan with a lid and bring water to a boil.
- Remove lid, add cauliflower florets to the water, and reduce heat to medium-low. Cook vegetables at a simmer until very tender, but not yet falling apart, about 15 minutes; drain and return vegetables to the pot.
- Mash vegetables until no large chunks remain; add butter and continue to mash until butter melts. Stir half-and-half and maple syrup with the mashed vegetables until smooth.
- Gently stir pecans, cranberries, and sage through the mashed vegetables; spread evenly into a 2-quart baking dish and top with granola.
- Bake in preheated oven until beginning to brown on top, about 30 minutes.
- Transfer mashed vegetables to a serving bowl and garnish with sage to serve.
Mealthy tip:
This can be assembled the night before serving. Just bring the dish to room temperature and bake covered for 15 minutes before removing cover and continuing to bake as directed.
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Reviews
What others are saying
Sam Dalton says:
In the process of my Thanksgiving prep, my wife and I decided to make this recipe. It was very creamy and surprisingly delicious. The maple syrup was a great touch. This will definitely be on this year's menu.
Jessica Scott says:
I really loved the cranberries, pecans, and granola in this dish. It reminds me of the sweet potatoes my grandmother used to make for the holidays! So sweet and yummy!