So, I don’t know about you, but my favorite side dish on Thanksgiving (aside from carb-laden crouton-based stuffing) has always been the gooey, marshmallowey sweet potato casserole. This rendition of the recipe doesn’t include marshmallows, but it tastes like it does!
Melissa over at CupcakesOMG! brings us this absolutely decadent and delicious recipe for sweet potato casserole that will make your tastebuds pop with pleasure.
Sweet Potato Casserole
Ingredients
- 4 large sweet potatoes
- 1/2 cup canned coconut milk
- 1 Tbsp. coconut oil
- 1-2 Tbsp. maple syrup
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- juice of half an orange
Pecan Topping
- 3/4 cup chopped raw pecans
- 1 tsp cinnamon
- 1 Tbsp maple syrup
- 1 tsp melted coconut oil
Preparation
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil.
- Peel and dice sweet potatoes into large chunks.
- Add sweet potato chunks to water and boil until fork tender — about 10 minutes.
- Drain potatoes, then put them back in the large pot with all the other ingredients.
- Using a hand mixer, blend potatoes until they reach your desired consistency and flavor. (You may want to add a little more coconut milk, spices, or syrup based on your taste.)
- Make the topping: in a small bowl, combine all topping ingredients until pecans are well coated.
- Put sweet potatoes into an oven safe dish and top with pecans.
- Bake for about 15 minutes in preheated oven until topping is browned.
- Serve warm and enjoy!
Makes 12 servings
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