Spicy Dill Pickle Sweet Potato Casserole


Side Dish
Spicy Dill Pickle Sweet Potato Casserole

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Put a little pizzazz in your holiday potatoes by quick pickling sweet potatoes. Topped with Hy-Vee hot honey and salty dill pickle cashews, these sweet potatoes pack a flavor PUNCH!

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Servings and Ingredients

Serves 8
Pickled Sweet Potatoes
5 to 6 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices (8 cups total)
1 c. water
1 c. seasoned rice vinegar
2 tbsp. Hy-Vee granulated sugar
1 tbsp. kosher salt
1 tbsp. dill seed
1 tbsp. dried dill weed, plus additional for garnish
½ c. Hy-Vee salted butter
½ c. Hy-Vee hot honey infused with chilies, plus additional for serving
2 tsp. salt-free garam masala
2 tsp. smoked paprika
Dill pickle flavored cashews, for garnish
Fresh dill, for garnish

Things To Grab

  • Large bowl
  • Small Saucepan
  • Wooden spoon
  • Medium saucepan
  • 2-qt. round baking dish
  • Hy-Vee olive oil cooking spray
  • Foil


  1. For pickled sweet potatoes, place sweet potatoes into a large bowl; set aside. Stir together water, rice vinegar, sugar, salt, dill seed and dill weed in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve salt and sugar. Pour hot brine over sweet potatoes; cool to room temperature. Cover and refrigerate at least 2 hours.

  2. For casserole, preheat oven to 400 degrees. Melt butter in a medium saucepan over medium-low heat. Stir in ½ cup hot honey, garam masala and smoked paprika. Simmer for 3 minutes; remove from heat.

  3. Spray a 2-qt. round baking dish with cooking spray. Add 2 Tbsp. hot honey mixture to the bottom of prepared dish. Remove potatoes from vinegar mixture; discard vinegar mixture. Arrange sweet potatoes, standing upright, in prepared dish, working in a circle from the outside. Brush sweet potatoes with half of the remaining sauce. Cover with foil.

  4. Bake for 55 to 60 minutes or until potatoes are fork-tender. Remove foil. Bake for 15 to 20 minutes more or until potatoes are golden brown and light caramelized.

  5. Remove baking dish from oven; brush tops of the potatoes with remaining sauce. Let stand for 15 minutes. Drizzle with additional hot honey; garnish with dill pickle cashews and fresh dill, if desired.

Nutrition facts


320 Calories per serving

Amounts Per Serving

  • Total Fat: 11g
  • Cholesterol: 30mg
  • Sodium: 420mg
  • Total Carbohydrates: 55g
  • Protein: 3g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 0%
Potassium 15%