- 1/2 stick (4 tablespoons) butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes (about 1 3/4 pounds), peeled and cubed
- 1/2 cup milk
- 1.4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 stick (4 tablespoons) butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans (optional)
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
~Recipe adapted from Food Network Kitchen
Prep: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Italian Seasoning
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Kosher salt and freshly-cracked black pepper
- Heat (an extra) 1 Tablespoon butter in a large stockpot over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Italian Seasoning.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
- Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook butter over medium-high heat until melted. Whisk in the flour until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick).
- Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Italian Seasoning, if you would like) as needed.
- Serve warm. Or transfer to sealed container(s) and refrigerate for up to 4 days.
*Coconut milk can be substituted for the flour roux (cream mixture). Use 1 (15 ounce) can.
Recipe adapted from Gimme Some Oven