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Mashed Sweet Potato and Cauliflower Bake
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
This version of sweet potato casserole is lightened up with the addition of mashed cauliflower. Maple syrup and sage add sweet and savory notes to this rich, creamy bake. it's topped off with granola for a fun and flavorful crunch.
Course: Side Dish
Servings: 8 servings
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 or milk
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries
  • 3 tablespoons chopped fresh sage
  • 1/2 cup granola
Instructions
  1. Preheat oven to 350°F. Arrange sweet potatoes in 6-quart saucepot and cover with water. Add salt. Partially cover and bring to a boil over high heat. Remove cover and add cauliflower. Simmer 15 minutes or until vegetables are very tender but not falling apart.
  2. Drain vegetables well; return to pot. Puree vegetables using immersion blender. Add butter and stir until melted. Stir in half and half and maple syrup until blended. Gently stir in pecans, cranberries and sage.

  3. Turn mixture into 2-quart baking dish. Top with granola.   Bake 30 minutes or until beginning to brown. To serve, sprinkle with sage leaves.