Elevate your holiday table with this comforting casserole, featuring tender sweet potatoes and parsnips beneath a crisp, irresistible maple-pecan crumble.

Follow The Directions

01

Step

5 mins

Preheat oven to 400 degrees F (200 degrees C). Line a 2-quart rectangular baking dish with parchment paper, ensuring it extends slightly over the edges. (5 minutes)

02

Step

20 mins

In a large microwave-safe bowl, combine the parsnips and/or carrots with 1/4 cup of water. Cover with a microwave-safe lid or plate. Microwave on high for 5 minutes. (5 minutes)

03

Step

5 mins

Uncover and add the sweet potatoes to the bowl. Cover again and microwave for 15 minutes more, or until all vegetables are easily pierced with a fork, stirring halfway through. (15 minutes)

04

Step

5 mins

Drain the vegetables well and return them to the bowl. Add the chicken broth and whipping cream. Using a potato masher, mash the vegetables to your desired consistency. Stir in 3 tablespoons of the butter and 1/2 teaspoon of the salt. Transfer the mixture to the prepared baking dish. (10 minutes)

05

Step

25 mins

In a medium bowl, whisk together the brown sugar, flour, rosemary, and remaining 1/4 teaspoon of salt. Cut in the remaining 2 tablespoons of cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the chopped pecans and maple syrup. (5 minutes)

06

Step

Sprinkle the pecan crumble evenly over the sweet potato mixture in the baking dish. (2 minutes)

07

Step

Bake for 20 to 25 minutes, or until the topping is golden brown and the sweet potato mixture is heated through. Let stand for a few minutes before serving. (25 minutes)