Sweet Potato Casserole with Honey Habanero Glaze
Sweet potato casserole is a Thanksgiving classic. And this one comes with a honey-themed twist!
Keep in mind that our Honey Habanero Glaze is not very spicy at all. So don’t fear. What you’ll be getting is a honey-focused topping on your sweet potato casserole that comes with only the mildest heat. No marshmallows in this recipe (but if you add them on your own, we won’t tell).
Ingredients:
4 large sweet potatoes (about 3 lbs), peeled and cut into chunks
4 tablespoons butter, melted
1/4 cup brown sugar (light or dark)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 cup heavy cream or milk
2 large eggs, lightly beaten
1 bottle of Merman’s Revenge Honey Habanero Glaze
1/2 cup chopped pecans (or nut of your choice)
Salt (to taste)
Directions:
1. Preheat oven.
Preheat your oven to 375° F (190° C).
Grease a 9-by-13-inch baking dish with butter or an oil of your choosing.
2. Cook the sweet potatoes.
Boil or steam until tender (about 15–20 minutes).
Drain well and mash until smooth.
3. Mix the base.
In a large bowl, combine mashed sweet potatoes, melted butter, brown sugar, Merman’s Revenge Honey Habanero Glaze, cinnamon, nutmeg, salt, vanilla, cream, and eggs.
Mix until smooth and creamy.
4. Assemble the casserole.
Pour the sweet potato mixture into the baking dish.
Pour 1/3 cup of Merman’s Revenge Honey Habanero Glaze over it and, optionally, swirl gently with a spoon.
Sprinkle crushed nuts of your choice over the top.
5. Bake and serve.
Bake uncovered for 25–30 minutes, until bubbling around the edges and golden on top.
6. Enjoy!
Bonus Tips:
Serve warm, garnished with a sprinkle of flaky salt or fresh rosemary.
This dish pairs beautifully with roasted turkey, ham, or even blackened green bean casserole.
For some extra indulgence, serve your casserole with a dollop of whipped cream or vanilla ice cream.
