Topped with crunchy walnuts, this sweet potato casserole is one-of-a-kind with layers of sweetpotatoes and fresh pears, drizzled with maple syrup!
Maple Walnut Sweetpotato Casserole
Serves 12
Ingredients:
2 pounds orange-fleshed sweetpotatoes, peeled and cut into 1/4-inch slices
2 pounds yellow/white-fleshed sweetpotatoes, peeled and cut into 1/4-inch slices
2 large ripe pears, peeled, cored, and thinly sliced
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup maple syrup
1/4 cup (1/2 stick) unsalted butter, cut into small pieces, plus more for the baking dish
1 cup California walnuts, coarsely broken or chopped
Instructions:
Preheat the oven to 350°F and lightly butter a 9-by-13-inch baking dish.
Meanwhile, arrange the sweetpotatoes in a steamer basket, arrange the basket in a large pot filled with 1 inch of water, and bring the water to a boil. Reduce to a simmer and steam until the sweetpotatoes are almost fully cooked, about 15 minutes. (Alternately, place the sweetpotatoes in a large bowl with 1-inch of water, cover, and microwave on high until almost fully cooked.)
Layer about half of the sweetpotatoes in the prepared dish, overlapping them and mixing the colors. Top with about half of the pears, the remaining sweetpotatoes, and the remaining pears.
In a small bowl, combine the sugar and cinnamon and sprinkle the mixture over the baking dish. Drizzle with the maple syrup, dot with the butter, and top with the walnuts.
Bake for 30 minutes.
Recipe and photo courtesy of California Walnuts
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