We know that everyone loves marshmallows, and that sweet potato casserole is a favorite at Thanksgiving. But someone at your party is surely the Sweet Potato Casserole Queen and you don’t want to mess with that title. Plus, what if you prefer a savory dish? Or, you’re not so keen on just how sweet a sweet potato really is? Enter this fall veggie mash. It’s savory, it’s got several veggies, and it’s a beautiful color – really, everything you want on Thanksgiving all in one dish!
This brings out the best in the sweet potatoes, but also incorporates the less beloved parsnip, and features fresh herbs that bring it to the next level.
2 sweet potatoes
1 small acorn squash
1 cup bread crumbs
1/4 cup parmesan
1 tbsp fresh rosemary
1 tbsp fresh sage
1 tbsp butter
1. Roast your sweet potatoes, parsnips, and acorn squash at 400 degrees with a little brush of olive oil until fork tender, about 35-40 minutes.
2. Mash the sweet potatoes, parsnips, and acorn squash together in a large bowl, salting and peppering as needed.
3. Chop your rosemary and sage, then mix half into the mash. Spread your mash into a casserole dish.
4. Mix bread crumbs, parmesan, and the other half of the herbs together, with a tiny drizzle of olive oil. Spread evenly over your mash.
5. Place a tablespoon of butter on top, and stick in the 400 degree oven for another 15 minutes, or until your bread crumbs are golden brown. Serve warm next to anything, and your family/friends/guests will be pleased.
Check back tomorrow for another veggie-heavy side dish that will fill up your guests without overdoing it with the fluff…