Savory Sweet Potato Casserole

great side dish for the holiday season

What Ingredients Do You Need For This Sweet Potato Casserole

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Sweet Potatoes White Miso Garlic Bay Leaf Quinoa Olive Oil Onion Spinach White Wine Nutritional Yeast Soy Sauce

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What Ingredients Do You Need For This Walnut Breadcrumb Topping

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Breadcrumbs Walnuts Parsley Garlic Powder Thyme Olive Oil Salt

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1

Peel and cut the sweet potatoes into similar-sized cubes. Heat water to a boil. Add the white miso, garlic, bay leaves, and sweet potatoes to the pot and cook until tender. When cooked, strain and reserve cooking liquid. Discard bay leaves and garlic cloves.

2

Cook the quinoa. Place one cup of reserved liquid into the pot and bring to a boil. Add the quinoa, cover with a lid, reduce the heat and cook for 12-15 minutes or until the quinoa is tender and fluffy.

3

Make topping and saute veggies. While the quinoa and potatoes cook, combine the ingredients for the breadcrumb topping. Saute the chopped onions and garlic in a small skillet. Add the vegetables to the cooked quinoa along with the spinach when ready. Combine white wine, soy sauce, and nutritional yeast in a small bowl and mix to dissolve the yeast.

4

Mash the potatoes with a fork or masher. Add the quinoa mixture and white wine mixture to the potatoes. Stir to combine.  Add additional reserved liquid from boiling the potatoes to the mixture if it’s too thick. Taste and add salt and pepper as needed.

5

Transfer the sweet potato mixture to a 1-quart casserole dish.

6

Top with the breadcrumb mixture. Place the savory sweet potato casserole into a 400° F oven to cook for 30 minutes or until heated through. When ready, remove it from the oven and let it sit for ten minutes before serving.

serve & enjoy!

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