Sweet Potato Casserole

Sweet Potato Casserole

This sweet potato casserole can be fancy enough for Christmas dinner, while also making a great every-day side dish with lots of leftovers.  It complements red meat particularly well, especially roasts and short ribs.  It even tastes good enough for dessert!

Make it ahead and put it back in the oven for the last half hour right before you eat!

 

 

Sweet Potato Casserole
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 5 large sweet potatoes
  2. 5 yams
  3. 1 cup coconut milk
  4. 2 tbsp coconut oil
  5. 2 tsp cinnamon
  6. 1 tsp unrefined sea salt
  7. 1/2 tsp vanilla extract
Topping
  1. 3 tbsp chopped pecans
  2. 3 tbsp chopped walnuts
  3. 1 tsp pumpkin pie spice
  4. A good drizzle of maple syrup
  5. 1/4 cup butter, melted
For the casserole
  1. Peel and cube the potatoes, then put them in a pot with water and simmer until soft but not too soft when tested with a fork.
  2. Drain the potatoes, and put them back in the pot with the coconut milk, coconut oil, cinnamon, sea salt and vanilla.
  3. Mash all the casserole ingredients together and transfer the mixture to a large casserole dish.
For the topping
  1. Mix the pecans, walnuts and pumpkin pie spice together in a small bowl. Sprinkle it over the top of the casserole, and then drizzle with the maple syrup and melted butter.
  2. At this point, you could cover the whole thing and put it in the fridge for later, or finish cooking it now.
  3. When you're ready, put it in the oven at 375 degrees and bake for about 30 minutes (more if it has been in the fridge).
  4. It is done when it's hot all the way through.
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