Warning: This is not your mother's sweet potato casserole.
It was inspired by this recipe at Smitten Kitchen. I liked the flavor combination but thought it would come together well as a casserole with a few changes. My husband and I LOVED it! I love the smoothness of the sweet potatoes complimented by the sweet, crunchy, creamy topping.
Sweet Potato Casserole
4 medium sweet potatoes, baked
1/4 cup of low-sodium chicken broth
1/2 cup of diced red onion
3 celery stalks, diced
1/4 cup of pecans, chopped
1/4 cup of dried cranberries
3 oz of goat cheese, crumbled
1/4 tsp of salt and pepper
Once the sweet potatoes are cool enough to handle, peel them. Smash sweet potatoes with chicken broth. Place sweet potatoes in a 8-9" round casserole dish. Preheat the oven to 400degrees. In a small bowl, combine the onion, celery, pecans, cranberries, goat cheese, salt, and pepper. Mix well. Pour over top of the sweet potatoes and spread out evenly. Bake for 25 minutes, serve warm. Enjoy!