Maple Sweet Potato Casserole with Cornbread Crumble

Instructions

1. Step 1

   Preheat the oven to 425° F.

2. Step 2

   Place the sweet potatoes on a baking sheet lined with parchment paper. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with salt.

3. Step 3

   Place the sweet potatoes on a baking sheet lined with parchment paper. Drizzle the potatoes with 2 tablespoons of the olive oil and sprinkle with salt.

4. Step 4

   When the potatoes are cool enough to handle, preheat the oven to 350°F. Scoop the flesh from the potato skins and place it in a large bowl. Add the ginger, yogurt, chives, maple syrup, and 1 teaspoon of the salt to the potatoes. Mash the ingredients together until well-integrated. Set aside.

5. Step 5

   When the potatoes are cool enough to handle, preheat the oven to 350°F. Scoop the flesh from the potato skins and place it in a large bowl. Add the ginger, yogurt, chives, maple syrup, and 1 teaspoon of the salt to the potatoes. Mash the ingredients together until well-integrated. Set aside.

6. Step 6

   Grease a 8×8 pan or casserole dish with butter. Pour the sweet potato mixture into the pan and smooth the surface with the back of a spoon. Cover with the cornbread mixture and transfer to the oven to bake for 25-30 minutes or until the potato is heated through and the cornbread is golden

7. Step 7

   While the casserole is baking, wipe out the skillet you used to cook the onions. Pour in the neutral oil and place over medium heat. Once the oil is shimmering, add the sage leaves and fry until crispy. This happens very quickly, so don’t wander away. Transfer the sage to a plate lined with a paper towel and set aside to drain.

8. Step 8

   When the casserole is ready, garnish with the fried sage and let stand for 10 minutes before serving.