Sweet Potato Casserole

 

This delicious sweet potato and pecan casserole is a definite nutritional upgrade from the high sugar, marshmallow-topped variety. It has quickly become our family favorite. We always make a double batch to enjoy as leftovers, as it is usually the first side dish to go! Simplify Thanksgiving by preparing a day in advance, just keep covered and refrigerated, ready to bake for the next day.

Sweet Potato Casserole

Ingredients
  

SWEET POTATO MASH

  • 2 lbs sweet potatoes, about 3 medium potatoes, peeled and diced
  • cup milk dairy milk or unsweetened almond, cashew, or coconut milk
  • 3 tablespoons butter or coconut oil melted for phase 3
  • ¼ cup pure maple syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs

TOPPING:

  • cups pecans (roughly chopped
  • 2 tablespoons butter or coconut oil melted
  • 3 tablespoons pure maple syrup
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions
 

SWEET POTATO MASH

  • Place sweet potatoes in a large pot and cover by 2-3 inches of water.
  • Bring to a boil over medium high heat.
  • Boil until completely tender.
  • Drain sweet potatoes.
  • Transfer potatoes to a large mixing bowl and add milk, butter/oil, syrup, salt, vanilla, and egg.
  • Mash or use immersion blender to mix until smooth.
  • Pour mash into an oiled 8 × 8 or 2-quart baking dish and smooth the surface.
  • When ready to bake, preheat the oven to 375°F degrees and make the topping.

TOPPING:

  • In a medium bowl, combine pecans, butter/oil, syrup, cinnamon, and salt.
  • Sprinkle over the sweet potato mash.
  • Cover the dish with foil and bake 20 minutes at 375°F degrees.
  • Remove foil and bake another 20-25 minutes. If pecans begin to brown too quickly, simply cover with foil again.

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