Rose’s Jamaican Sweet Potato Casserole
Recipe by Mary Johnston, Savory Spice Warehouse Team
All-Purpose Cooking
Baking
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.
Serves
6 to 8 servings
Ingredients
Palisade Peach Spice
Palisade Peach Spice
Directions
Step 1
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.
Step 2
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.
Recipe Notes
*Be sure to use white sweet potatoes; you won’t get the same flavor or texture with orange sweet potatoes or yams.
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