You can prepare it ahead of time and bake it just before serving, so it’s easy enough to serve on a weeknight (or a great way to take some of the stress out of your holiday meal). And, unlike traditional sweet potato casseroles that are loaded with syrup and topped with marshmallows, this casserole is low in sugar. Instead, it gets its flavor from smokey, spicy madras curry powder.
Using a half cup of Trop50 Orange Juice Beverage instead of milk or cream when you mash the sweet potatoes adds a nice brightness that really makes the flavors of this casserole pop. The citrus flavor also contrasts really nicely with the spicy curried cashews that I scatter over the top. They get nice and toasty in the oven and give the casserole a buttery crunch. Don’t worry about layering them on too heavily — you want some of the mashed sweet potatoes to peek through so they can take on a twice-baked potato effect.
Serve this sweet potato casserole with pan-roasted chicken breasts or sliced flank steak and shredded brussels sprouts salad with maple vinaigrette.
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