Savory Sweet Potato Casserole

• 2 pounds sweet potatoes, peeled, cut into even sized chunks
• 2 teaspoons garlic powder
• salt and pepper, to taste
• ½ cup milk, substitute plant-based milk
• 2 tablespoons butter, substitute olive oil
• 1 teaspoon paprika

For the topping:

• 1 tablespoon honey, substitute golden syrup
• ½ cup walnuts, chopped coarsely
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon olive oil
• ⅛ teaspoon salt
• cayenne, optional, a pinch

• Place the sweet potato pieces in a large pot and cover them with water. Make sure the water level is about 1-2 inches above the potatoes. Add a pinch of salt.
• Bring the potatoes to a boil over high heat.
• Reduce the heat to medium-low and let the sweet potatoes simmer for 10 to 15 minutes, or until they are tender when pierced with a fork.
• Drain the sweet potatoes in a colander and transfer back to the pot over medium heat.
• While the sweet potatoes are boiling, you can warm up the butter, milk, smoked paprika, garlic powder, black pepper and ¼ teaspoon of salt in a small saucepan or in the microwave until the butter is melted and the mixture is warm. Avoid boiling this mixture.
• Once you have drained the water, promptly put the sweet potatoes back into the hot pot, return to the stove and reduce the heat to low. If needed, grab oven mitts to securely hold the pot handles and gently shake it for approximately 1 minute to cook off any remaining steam inside the potatoes.
• Finally, remove the pot from the heat and place it on a flat, heat-resistant surface.
• Mash the potatoes to your desired consistency with a potato masher or fork.
• Preheat the oven to 320ºF and grease a 9×13 inches casserole dish.

• Drizzle the melted butter mixture over the potatoes, and mix it in with a wooden spoon or spatula until the potatoes have absorbed the liquid.

  Taste the mixture, and season with more salt, pepper, and/or smoked paprika as required to suit your taste. Set the mixture aside.

• Take a small bowl and mix the honey, 1 tablespoon of chopped parsley and walnut topping ingredients together unti they are thoroughly combined.
• Evenly spread the mashed sweet potatoes in the casserole dish, and sprinkle the walnut topping over it uniformly.
• Bake for about 15 minutes, or until the walnuts are toasted and aromatic, but not overcooked, and the potatoes are heated through.
• Sprinkle the remaining fresh parsley, and serve warm.