Introduction
The holidays are a time to elevate classic dishes with delightful flavors and festive touches. This Holiday Sweet Potato Casserole with Burrata and Cranberry Glaze does just that, merging rich, creamy burrata with the earthy sweetness of roasted sweet potatoes and a tart cranberry glaze. Perfect for Thanksgiving or Christmas, this casserole is an ideal blend of traditional and modern holiday flavors, ensuring that your holiday spread stands out. The casserole offers a warm, comforting base with sweet potatoes, while the burrata adds a creamy, indulgent texture, and the cranberry glaze brings a seasonal tang that’s hard to resist.
Ingredients
For the Sweet Potato Casserole:
- 4 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1/2 cup whole milk or cream
- 1/4 cup unsalted butter, melted
- 8 oz burrata cheese, torn into pieces
For the Cranberry Glaze:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- Zest of 1 orange
- Juice of 1/2 orange
- 1 tablespoon balsamic vinegar
- A pinch of salt
Preparation
Step 1: Prepare the Sweet Potatoes
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Season the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until they are tender and lightly caramelized.
Step 2: Mash the Sweet Potatoes
- Mash: Transfer the roasted sweet potatoes to a large mixing bowl.
- Add Sweetening Ingredients: Add maple syrup, brown sugar, milk (or cream), and melted butter to the bowl.
- Blend: Mash the mixture until smooth and creamy. Adjust the seasoning with additional salt or sugar if needed for taste.
Step 3: Assemble the Casserole
- Transfer to Baking Dish: Spread the mashed sweet potatoes evenly in a casserole dish, smoothing the top with a spatula.
- Add Burrata: Tear the burrata into chunks and distribute them evenly on top of the sweet potato mixture, pressing gently to slightly embed the cheese.
Step 4: Prepare the Cranberry Glaze
- Cook the Cranberries: In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, balsamic vinegar, and a pinch of salt.
- Simmer: Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for about 10-12 minutes, or until the cranberries burst and the sauce thickens slightly.
- Blend (Optional): For a smoother glaze, blend the cranberry mixture with an immersion blender until you reach the desired consistency.
- Cool Slightly: Allow the glaze to cool for a few minutes, then drizzle generously over the casserole.
Step 5: Bake the Casserole
- Bake: Place the casserole in the oven and bake at 375°F (190°C) for about 15-20 minutes, until the burrata is bubbly and slightly golden on top.
- Garnish (Optional): For extra flair, sprinkle fresh herbs like thyme or rosemary over the top after baking.
Cooking Notes
- Sweet Potatoes: For extra depth, consider roasting the sweet potatoes a bit longer to achieve slight caramelization. This adds a smoky-sweet undertone to the casserole.
- Burrata Substitute: If burrata is unavailable, try fresh mozzarella or even a dollop of ricotta for a different, yet creamy, twist.
- Cranberry Glaze Consistency: If you prefer a thicker glaze, let it simmer for a few additional minutes to reduce further. You can also add a teaspoon of cornstarch slurry for more thickness.
- Make-Ahead Option: You can prepare the sweet potato mash and cranberry glaze the day before and assemble the dish just before baking.
Serving Suggestions
This Holiday Sweet Potato Casserole pairs well with roasted meats like turkey, ham, or beef tenderloin. Serve it with green beans, a fresh arugula salad, and crusty bread to balance the richness of the casserole. The dish also works wonderfully with white wines like Chardonnay or a crisp Riesling, which can cut through the casserole’s creaminess and enhance the cranberry’s tartness.
Tips
- Balance Flavors: Taste the mashed sweet potatoes before adding them to the casserole. Adjusting salt, sweetness, or spices at this stage ensures a balanced flavor profile.
- Double the Glaze: Make extra cranberry glaze to use as a sauce for other dishes or even desserts like cheesecake. It’s a versatile holiday condiment.
- Serve Hot: This dish is best served fresh from the oven to enjoy the melted burrata and the vibrant cranberry glaze at its finest.
Prep Time
- Prep Time: 25 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 20 minutes
Nutritional Information (Per Serving)
- Calories: Approximately 320 kcal
- Protein: 6 g
- Sodium: 180 mg
Conclusion
This Holiday Sweet Potato Casserole with Burrata and Cranberry Glaze is a delicious, show-stopping side dish that will leave your family and friends talking long after the meal is over. It balances savory and sweet flavors with a modern twist on traditional sweet potato casserole, making it an ideal centerpiece for any holiday table. This dish not only looks festive and elegant but also brings a comforting warmth and unexpected flair that enhances any holiday spread.
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Holiday Sweet Potato Casserole with Burrata and Cranberry Glaze
- Total Time: 1 hour 20 minutes
Ingredients
Scale
For the Sweet Potato Casserole:
- 4 large sweet potatoes, peeled and cubed
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons maple syrup
- 1/4 cup brown sugar
- 1/2 cup whole milk or cream
- 1/4 cup unsalted butter, melted
- 8 oz burrata cheese, torn into pieces
For the Cranberry Glaze:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- Zest of 1 orange
- Juice of 1/2 orange
- 1 tablespoon balsamic vinegar
- A pinch of salt
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Season the Sweet Potatoes: In a large bowl, toss the cubed sweet potatoes with olive oil, salt, pepper, cinnamon, and nutmeg.
- Roast the Sweet Potatoes: Spread the seasoned sweet potatoes evenly on a baking sheet lined with parchment paper. Roast for about 25-30 minutes, or until they are tender and lightly caramelized.
Step 2: Mash the Sweet Potatoes
- Mash: Transfer the roasted sweet potatoes to a large mixing bowl.
- Add Sweetening Ingredients: Add maple syrup, brown sugar, milk (or cream), and melted butter to the bowl.
- Blend: Mash the mixture until smooth and creamy. Adjust the seasoning with additional salt or sugar if needed for taste.
Step 3: Assemble the Casserole
- Transfer to Baking Dish: Spread the mashed sweet potatoes evenly in a casserole dish, smoothing the top with a spatula.
- Add Burrata: Tear the burrata into chunks and distribute them evenly on top of the sweet potato mixture, pressing gently to slightly embed the cheese.
Step 4: Prepare the Cranberry Glaze
- Cook the Cranberries: In a medium saucepan, combine cranberries, sugar, water, orange zest, orange juice, balsamic vinegar, and a pinch of salt.
- Simmer: Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for about 10-12 minutes, or until the cranberries burst and the sauce thickens slightly.
- Blend (Optional): For a smoother glaze, blend the cranberry mixture with an immersion blender until you reach the desired consistency.
- Cool Slightly: Allow the glaze to cool for a few minutes, then drizzle generously over the casserole.
Step 5: Bake the Casserole
- Bake: Place the casserole in the oven and bake at 375°F (190°C) for about 15-20 minutes, until the burrata is bubbly and slightly golden on top.
- Garnish (Optional): For extra flair, sprinkle fresh herbs like thyme or rosemary over the top after baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 320 kcal
- Sodium: 180 mg
- Protein: 6g