Southern Style Sweet Potato and Black-Eyed Pea Casserole

Let’s make it

1. 1

   Preparation

   Preheat your oven to 375°F (190°C). Grease a 9x9 inch (23x23 cm) baking dish with a little butter or oil.

2. 2

   Main Filling

   Place the peeled and cubed sweet potatoes in a large pot and cover with water. Bring to a boil over high heat, then reduce to medium and cook until tender, about 15-20 minutes. Drain well.

3. 3

   Main Filling

   While the potatoes cook, heat a tablespoon of butter in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Remove from heat.

4. 4

   Main Filling

   In a large bowl, mash the cooked sweet potatoes with the remaining butter, warmed milk, and maple syrup until smooth and creamy. Stir in the cooked black-eyed peas, sautéed onion and garlic, smoked paprika, salt, and black pepper. Mix gently to combine everything evenly.

5. 5

   Assembly

   Transfer the sweet potato and black-eyed pea mixture to the prepared baking dish, spreading evenly.

6. 6

   Topping

   In a small bowl, mix chopped pecans and panko breadcrumbs. Drizzle with olive oil and toss to combine.

7. 7

   Assembly

   Sprinkle the pecan and breadcrumb topping evenly over the casserole.

8. 8

   Cooking

   Bake in the preheated oven for 25-30 minutes until the topping is golden brown and crispy and the casserole is heated through.

9. 9

   Finishing

   Remove from oven and let rest for 5 minutes before serving. This helps the casserole set and makes it easier to serve.