Sweet Potato Casserole
MERMAN'S REVENGE RECIPE
SWEET POTATO CASSEROLE
Creamy sweet potatoes baked with warm spices, pecans and Merman's Revenge Honey Habanero Glaze for a sweet holiday side with only a mild touch of heat.
LET'S COOK
DIRECTIONS
PREHEAT THE OVEN
Preheat the oven to 375°F. Grease a 9-by-13-inch baking dish with butter or your preferred cooking oil.
COOK THE SWEET POTATOES
Boil or steam the sweet potato chunks for 15-20 minutes, or until tender. Drain well and mash until smooth.
MIX THE BASE
Combine the mashed sweet potatoes, melted butter, brown sugar, Honey Habanero Glaze, cinnamon, nutmeg, salt, vanilla, cream and eggs. Mix until smooth and creamy.
ASSEMBLE THE CASSEROLE
Spread the sweet potato mixture into the baking dish. Pour 1/3 cup Honey Habanero Glaze over the top and gently swirl if desired. Sprinkle the chopped pecans over everything.
BAKE & SERVE
Bake uncovered for 25-30 minutes, until bubbling around the edges and golden on top. Serve warm.
MADE WITH
HONEY HABANERO GLAZE
Sweet honey flavor with fruit, vegetables and mild habanero heat for a glossy finish that brings sweet heat without overpowering the food.
EXPLORE HONEY HABANERO →
GOOD TO KNOW
TIPS FROM
THE MERMAN
FINISH WITH FLAKY SALT
A little flaky salt or fresh rosemary makes a simple finishing touch before serving.
PAIR IT WITH THE HOLIDAYS
This sweet-and-savory casserole pairs especially well with roasted turkey or ham.
MAKE IT EXTRA INDULGENT
For a dessert-like finish, serve it with a dollop of whipped cream or vanilla ice cream.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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