Sourdough Sweet Potato Casserole

A sourdough twist on a classic holiday side dish! This sweet dish will be a real crowd pleaser on the Thanksgiving table!

Course Side Dish

Cuisine American

Keyword Casserole, Easy Sourdough Recipe, Healthy Dinner Ideas, Holiday Sides, Side dish, Side dishes, Sourdough, Sourdough Recipes, Sourdough Sweet Potato Casserole, Sweet Potato, Sweet Potatoes

Prep Time 1

Cook Time 25

Servings servings

Calories 132.33kcal

Author Mary Rose

Equipment

1 10 inch cast iron skillet or 9 inch baking dish

Ingredients

For the sweet potato filling

4-6 medium to large sweet potatoes
1 egg
1/4 cup honey or maple syrup
1/2 tsp salt
1 tsp cinnamon
1 tsp vanilla extract

For the sourdough topping

1 cup sourdough starter or discard
1/4 cup honey or maple syrup
1/2 tsp salt
1 tsp cinnamon
2 tsp baking powder
1 egg

Instructions

Making the filling

Preheat oven to 350 degrees F.
Wash sweet potatoes and pierce skins.
Bake for 45 minutes to an hour or until fork tender. Leave the oven on to bake the casserole.
Slice baked sweet potatoes in half and scoop out the puree into a large bowl.
Add remaining ingredients and mix very well.
Pour in a 10 inch cast iron skillet or 9 inch baking dish.

Making sourdough topping

In a bowl add all the ingredients and mix well to combine.

Assemble the casserole

Pour the sourdough topping over the sweet potato mixture.
Spread evenly or swirl into mixture with a butter knife.

Bake the casserole

Bake for 20-25 minutes or until the topping is lightly golden brown.

Notes

Store in an airtight container in the fridge for 3-4 days.

Variations:

Roast cubed sweet potatoes in 350 degree F oven until for tender. Mix all ingredients and proceed as noted above for a chunkier casserole.

Nutrition