Sweet Potato & Parsnip Casserole
Parsnips and sweet potatoes balance each other perfectly in this casserole!
Print Recipe
Ingredients
- 2 large sweet potatoes peeled and diced
- salt and pepper to taste
- 2 tablespoons Sriracha
- 1 tablespoon butter
- 1 egg whisked
- 1 parsnip peeled
- 4 tablespoons spicy jam like this Jalapeno Apricot Jam
Instructions
- Place sweet potatoes in salted boiling water and cook until tender.
- Using the OXO Ricer, pass sweet potatoes until smooth. Add butter while potatoes are hot.
- Season with salt, pepper and Sriracha. Reserve.
- While sweet potato mixture cools, using the OXO Mandoline, slice parsnips into 1/8". Place in cool water while forming casserole.
- Fold in whisked egg in sweet potatoes and scoop half into four buttered individual ramekins. Layer parsnip slices and top with more sweet potatoes. Finish with a layer of parsnip slices.
- With the OXO Silicone Brush, glaze with spicy jam (watered down) and bake at 400F for 20 minutes.