Sweet potato casserole with curried cashews is a warm and comforting side dish that makes a frequent appearance on my dining room table in the colder months.
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.
Sweet potato casserole with curried cashews
- 2 large sweet potatoes (about 4 pounds total)
- 1/2 cup Trop50 some pulp orange juice
- Salt and pepper, to taste
- 1 egg, beaten
- 3/4 cup halved raw cashews
- 1/2 teaspoon madras curry powder
- 1 teaspoon grape seed oil
- 2 tablespoons shredded coconut
- 1 teaspoon brown sugar
- Heat oven to 325 degrees F.
- Peel the sweet potatoes and cut them into 2-inch cubes. Place them in a large pot and cover with water. Bring to a boil, then simmer until fork-tender — about 15 minutes. Drain and return to the pot. Add the Trop50 and mash until smooth. Season to taste with salt and pepper. Stir in the egg, then transfer the potatoes to a 9"x13" baking dish.
- Meanwhile, toss the cashews with the oil, curry powder and salt. Arrange them in a baking sheet in a single layer. Bake until lightly toasted, 5 to 8 minutes.
- Mix the toasted cashews with the coconut and brown sugar. Scatter them over the mashed sweet potatoes.
- Bake for 15 to 20 minutes, or until golden brown and slightly puffed.
This post is part of a sponsored collaboration between Trop50 and SheKnows