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Cooking 101
Our recipe brings a delicious twist to the traditional sweet potato casserole, adding a punch of flavor with our Golden Turmeric Tahini, and maple-curry pecans.
Chef Tip: For extra crunch, gently crush the pecans before adding them to the maple-curry mixture, ensuring they evenly coat and infuse the casserole during baking.
8 medium sweet potatoes
Olive oil
Kosher salt
1 stick butter, cubed
1 cup whole pecans
2 tablespoons maple syrup
2 teaspoons curry powder
Preheat oven to 425°F. Arrange sweet potatoes on a sheet tray, drizzle with olive oil, and sprinkle with salt. Bake until potatoes are soft, about 40 minutes.
Meanwhile, add pecans, maple syrup, curry powder, 2 tablespoons of olive oil, and 1 teaspoon salt to a medium bowl, and stir to combine. Set aside.
Peel cooked potatoes and add them to a medium bowl. Season with salt and add butter and Golden Turmeric Tahini. Mash potatoes until butter is melted and sauce is incorporated.
Spread potatoes into a baking dish and top with pecan mixture. Bake an additional 10-15 minutes, just to toast the pecans.
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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