Recipe: Rose’s Jamaican Sweet Potato Casserole
Savory founder Mike Johnston and his mom Mary were on a family vacation in Jamaica when they discovered this unique side dish made by a local island woman. Mary successfully recreated Rose's velvety casserole and added a holiday-worthy topping made with Savory's Georgia Peach Spice.
For sweet potatoes:
- 3 lbs. white sweet potatoes*, peeled and diced (about 4 cups)
- 1 tsp. salt
- 1/2 cup butter, softened
- 1 cup heavy cream
- 2 eggs
- 1/2 cup sugar
- 1 tsp. sherry
- 6 slices bacon
- 1 large sweet onion, diced
- 1 cup toasted pecans
- 1/2 cup dried cranberries
- 1 Tbsp. Georgia Peach Spice
*Be sure to use white sweet potatoes; you won’t get the same flavor or texture with orange sweet potatoes or yams.
For sweet potatoes: Preheat oven to 400 degrees. Place sweet potatoes and salt in a large saucepan and cover with water. Bring to a boil and cook until fork tender, 10 to 15 min. Drain and return potatoes to saucepan. Add butter and mash until smooth. Add cream and continue mashing. (Tip: Use an immersion blender for a super smooth consistency.) Whisk eggs with sugar and sherry. Slowly stir egg mixture into mashed potatoes until incorporated. Pour into a greased 2-quart casserole dish and bake for 30 min.; potatoes should be fully set in the middle and may start to crack on top. Remove from oven and let cool. Serve warm or at room temperature with topping.
For topping: Cook bacon in a large skillet over medium-high heat until crisp then transfer to a paper towel-lined plate. Add onions to pan with bacon drippings and cook over medium heat until translucent, about 6 to 8 min. Add pecans, cranberries, and peach spice and cook another 2 to 3 min. to warm through. Remove from heat. Dice reserved cooked bacon into ½-inch pieces and stir into topping. Serve on top of or alongside sweet potato casserole.
Makes a great holiday side dish. Try the topping on grill and roasted meats, baked sweet potatoes, and fall salads.