Ube Casserole

The sweet potato casserole went to the Philippines and came back purple and fabulous. Creamy ube filling under a golden, slightly crispy top — a holiday side dish glow-up.

Ingredients:

Sweet potato

• 2 lbs of purple yam

• 1 lb of ube halaya

• 2 large eggs

• 1 tbsp ube extract

• 1/4 cup whole milk

• 1 1/4 tsp salt

• 1/4 cup light brown sugar

Toppings

• A bunch of marshmallows 

• 1 cup of coconut shreds

Directions: 

For the Sweet Potatoes:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch casserole dish with nonstick spray or butter.

2. Place the sweet potatoes in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, until the potatoes are very tender. Drain well.

3. Return the potatoes to the pot and mash with a potato masher or large fork. Add Ube Halaya, the brown sugar, butter, milk, eggs, salt and ube extract then beat with an electric hand mixer or stir with a wooden spoon until well combined. (A hand mixer will result in a smoother filling.)

4. Spread the sweet potato mixture into the greased baking dish and smooth into an even layer. Set aside to cool slightly while you make the topping.

For the Topping:

1. In a medium bowl, stir to combine the brown sugar, flour and cinnamon. With a fork, stir in the melted and cooled butter until the topping is crumbly. Stir in the roughly chopped macadamia.

2. Sprinkle the topping all over the sweet potatoes in the dish along with some marshmallows and coconut shreds

3. Bake for 25 to 30 minutes until the casserole is slightly puffed and golden brown on top. Let it rest for about 10 minutes before serving.