Spring Forward! Daylight Saving Time begins Sunday, March 10th.

Remember to set your clocks ahead one hour!
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

White and Sweet Potato Casserole with Spice-Butter

photo-24

 This a perfect holiday side dish, and also just a nice nurturing warm dish when you’re craving cozy comfort food. Not only will it cheer your taste-buds, but it will fill your kitchen with the wonderful smells of fall.

Print

White and Sweet Potato Casserole with Spice-Butter

Ingredients

Scale

2 pounds sweet potatoes, peeled and cut into 1-inch pieces

1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces

1 cube unsalted butter plus 2 tablespoons, melted

1 teaspoon cinnamon (preferably Ceylon or canela)

1/2 teaspoon freshly grated nutmeg

1 teaspoon freshly grated ginger

1 teaspoon Rain’s Choice pure Vanilla Extract

coarse salt and ground pepper]

1 cup fresh breadcrumbs, crusts removed (optional)

Instructions

Place sweet potatoes and potatoes in a large saucepan. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 9 minutes. Drain; then rice into a bowl.

Preheat oven to 375 degrees. Melt cube of butter (4 ounces) in a small saucepan over medium heat, swirling occasionally until golden brown, 5 to 7 minutes.

Remove from heat and add spices. Stir butter mixture and milk into potatoes.

Season with salt and pepper.

Transfer to a 2-quart casserole dish. (Mixture can be refrigerated up to 2 days at this point.)

Combine breadcrumbs with 2 tablespoons melted butter. Season with salt and pepper and mix lightly with fork until blended.

Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around edges and breadcrumbs are golden brown, 30 to 40 minutes. Allow to stand for about 10 minutes before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Look Delicious?
Pin it for the world to see!
Patricia Rain
Follow me
Latest posts by Patricia Rain (see all)

2 Responses

    1. If she can have oils, coconut oil is a healthy alternative that lends richness to foods. A high quality walnut or olive oil or a blend of any two of these three oils would be delicious. Check to make sure she can have oils, however.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Related Posts

Verified Customer Review

I was given a small bottle of Rain’s Choice in a gift basket and I have been hooked ever since. The flavor makes all of my baking so much better! I will never use grocery store vanilla again!

Get the Best Vanilla Here!

Blog Categories

Newsletter Signup

Join our community, get news on issues of concern about our planet and its inhabitants, recipes and deals. Over 5,000 subscribers!


The Vanilla Queen
Sorting vanilla beans

Why do our customers love Rain's Choice vanilla?

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.
For an update on the 2016 vanilla shortage, please see “Why is Vanilla so Expensive?”