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Cardamom Sweet Potato Casserole

Mashed sweet potatoes and apples are topped with a cardamom-accented brown sugar and pecan topping in this creative holiday side dish.

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 50 minutes

• Fiber Rich

2 pounds sweet potatoes, peeled and cut into 1-inch chunks

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Cardamom Sweet Potato Casserole (continued)

2 large Granny Smith apples, peeled and cut into 1-inch cubes

2 tablespoons butter, softened

2 teaspoons McCormick® Pure Vanilla Extract

2 teaspoons McCormick® Gourmet Collection Cardamom, Ground, divided

1/4 teaspoon salt

1/2 cup packed brown sugar

1/4 cup (1/2 stick) cold butter, cut up

1/2 cup chopped pecans

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Cardamom Sweet Potato Casserole (continued)

1. Preheat oven to 350°F. Place sweet potatoes and apples in large saucepan. Add cold water to cover 1 inch over sweet potatoes; bring to boil on high heat. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until tender. Drain well and return to saucepan. Add 2 tablespoons softened butter, vanilla, 1 teaspoon of the cardamom and salt; mash until well blended and smooth. Spoon into lightly greased 1 1/2-quart casserole dish.

2. Mix brown sugar, 1/4 cup cold butter and remaining 1 teaspoon cardamom in small bowl until coarse crumbs form. Stir in pecans. Sprinkle over sweet potato mixture.

3. Bake 30 minutes or until lightly browned and heated through.

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Cardamom Sweet Potato Casserole (continued)

per serving

Calories: 282

Fat: 14 g

Carbohydrates: 37 g

Cholesterol: 23 mg

Sodium: 167 mg

Fiber: 4 g

Protein: 2 g

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