Name: Rose’s Jamaican Sweet Potato Casserole
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 6 to 8 servings
Ingredients: For sweet potatoes:; 3 lbs. white sweet potatoes*, peeled and diced (about 4 cups); 1 tsp. salt; ½ cups butter, softened; 1 cups heavy cream; 2 eggs; ½ cups sugar; 1 tsp. sherry; For topping:; 6 slices bacon; 1 large sweet onion, diced; 1 cups toasted pecans; ½ cups dried cranberries

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Rose’s Jamaican Sweet Potato Casserole

Recipe by Mary Johnston

Baking

Global Cuisines

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 our Palisade Peach Spice.

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Serves 6 to 8 servings

Prep Time 30 minutes

Cooking Time 45 minutes

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Ingredients

For sweet potatoes: 3 lbs. white sweet potatoes*, peeled and diced (about 4 cups) 1 tsp. salt ½ cups butter, softened 1 cups heavy cream 2 eggs ½ cups sugar 1 tsp. sherry For topping: 6 slices bacon 1 large sweet onion, diced 1 cups toasted pecans ½ cups dried cranberries

1 Tbsp. Palisade Peach Spice

Directions

Step 1 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.

Step 2 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.

Recipe Notes

*Be sure to use white sweet potatoes; you won’t get the same flavor or texture with orange sweet potatoes or yams.