Sweet Potato Casserole with Curried Cashews

Lightened-up sweet potato casserole is a warm and comforting side dish that makes a frequent appearance on my dining room table in the colder months. Unlike traditional sweet potato casseroles that are loaded with syrup and topped with marshmallows, this casserole gets its flavor from buttery cashews and smokey, spicy madras curry powder. 

This post is part of a sponsored collaboration between Trop50 and SheKnows.

The curried cashews that top this sweet potato casserole were one of my favorite recipes from culinary school. We made them to add to quinoa and apple salad, but I’ve been looking for ways to incorporate them into other recipes ever since.

As soon as the cooler weather began to roll in, it hit me: sweet potato casserole! The buttery, spicy nuts are an amazing contrast to silky smooth sweet potatoes.

Instead of using milk or butter, I mashed the sweet potatoes with Trop50 orange juice. It gives them a nice bright flavor and keeps the recipe dairy free.

An egg mixed in to the potatoes helps them rise a little so they’re light and fluffy, but you can omit it for a vegan option.

For more sweet potato recipes, try one of these: Sweet Potato and Sausage Quesadillas//Sweet Potato and Quinoa Patties with Curry Sauce//Sweet Potato Flatbread with Goat Cheese//Sweet Potato Enchiladas

Continue to Content

Sweet Potato Casserole with Curried Cashews

Yield: 6 servings

Print

Ingredients

• 2 large sweet potatoes (about 4 pounds total)
• 1/2 cup Trop50 some pulp orange juice
• Salt and pepper, to taste
• 1 egg, beaten
• 3/4 cup halved raw cashews
• 1/2 teaspoon madras curry powder
• 1 teaspoon grape seed oil
• 2 tablespoons shredded coconut
• 1 teaspoon brown sugar

Instructions

1. Heat oven to 325 degrees F.
2. Peel the sweet potatoes and cut them into 2-inch cubes. Place them in a large pot and cover with water. Bring to a boil, then simmer until fork-tender — about 15 minutes.
3. Drain and return to the pot. Add the Trop50 and mash until smooth. Season to taste with salt and pepper. Stir in the egg, then transfer the potatoes to a 9"x13" baking dish.
4. Meanwhile, toss the cashews with the oil, curry powder and salt. Arrange them in a baking sheet in a single layer. Bake until lightly toasted, 5 to 8 minutes.
5. Mix the toasted cashews with the coconut and brown sugar. Scatter them over the mashed sweet potatoes.
6. Bake for 15 to 20 minutes, or until golden brown and slightly puffed.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 211Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 31mgSodium 91mgCarbohydrates 25gFiber 3gSugar 11gProtein 6g

Love this Recipe?

Please leave a comment on the blog or share a photo on Pinterest