Sweet Potato Walnut Casserole by Chef Anirudh Amim- Chef de Cuisine, JW Marriott Hotel Bengaluru

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Sweet Potato Casserole with Walnut Casserole

Ingredients

Sweet Potatoes – 600gm

Butter – 30gm

Vanilla scraping – 5 gm

Milk – 90ml

Topping

Refined flour – 30gm

Brown sugar – 60gm

Butter – 30gm

Ground cinnamon – 2.5gm

Toasted chopped walnuts – 100gm

Instructions

Boiled peeled and cubed sweet potatoes in water until very tender. Transfer to a big bowl.

Add butter, vanilla, and milk. Mash or whisk sweet potatoes until smooth. Transfer to an 8-inch diameter casserole dish.

In a bowl, combine flour, brown sugar, butter, and cinnamon. Rub butter with the other ingredients between your palms until it resembles coarse breadcrumbs. Stir in walnuts.

Sprinkle topping over sweet potato mixture.

Bake in a preheated 180˚C oven for 30 minutes or until heated through and topping is lightly brown.

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