Holiday-Inspired Sweet Potato Dish

Ingredients

• Reynolds Wrap® Pan Lining Paper
• 2 pounds parsnips and/or carrots, peeled and cut into 1/2-inch pieces
• 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
• ½ cup reduced-sodium chicken broth
• ¼ cup whipping cream
• 5 tablespoons butter, chopped and divided
• ¾ teaspoon salt, divided
• ½ cup packed brown sugar
• ¼ cup all-purpose flour
• 1 teaspoon dried rosemary, crushed
• ½ cup pecans, chopped
• 2 tablespoons maple syrup

Step 1

Heat your oven to 400 degrees F. Line a 2-quart baking dish with parchment paper—no need to grease it.

Step 2

Place the parsnips and/or carrots in a large microwave-safe bowl with 1/4 cup of water. Cover with wax paper and microwave on high for about 5 minutes. Then, add the sweet potatoes to the bowl, cover again, and microwave for another 15 minutes or until everything is tender, stirring once halfway through. Drain any excess water and leave the veggies in the bowl.

Step 3

Pour the broth and cream over the cooked vegetables, then mash everything together until you reach the texture you like. Stir in the butter and salt until well combined, then spread the mixture evenly in your prepared dish.

Step 4

In a separate bowl, mix the brown sugar, flour, rosemary, and salt. Cut in the butter using a pastry blender, two forks, or your fingers until the mixture looks like coarse crumbs. Toss in the pecans and drizzle with maple syrup, then sprinkle this topping over the sweet potato mixture.

Step 5

Pop the dish in the oven and bake for 20 to 25 minutes, until the topping is just starting to turn golden brown. Let it cool slightly before serving.