I had some sweet potatoes that I wanted to use up this week. I remebered a recipe for sweet potato casserole I made several years ago. I hadn’t made it since then because I thought it was unhealthy. But I got the recipe back out…and realize it’s very healthy! Sweet potatoes, butter, eggs and nuts…hello? All so good for you. So I made it again last night, but I modified it a bit. The original recipe has a topping made with brown sugar, flour and butter. I don’t think that’s necessary at all to have all of that sugar and flour on top. So I just sprinkled a tiny bit of sugar on top and added some crispy pecans. The result…awesome!! We all loved it. Even Rebecca who can be picky about sweet potatoes sometimes. She gobbled it up. A new keeper for sure.
I didn’t make a full recipe (wihich is a 9×13 pan). I used 2 large sweet potatoes. I cooked and mashed them in the morning in a glass pyrex container. When it was time to prepare the casserole I just mixed it right in that container. No need to get any other dishes dirty 🙂
I’ll post my version of the casserole. I don’t know where I got the original. It was years ago.
Sweet Potato Casserole
4 1/2 cups cooked and mashed sweet potato, cooled
1/2 cup butter, melted (or coconut oil)
1/3 cup milk or milk substitute
1/2 cup organic cane sugar or coconut sugar (you can sub honey/maple syrup, but you might want to cut back on the milk if you do so it’s not too liquid)
2 Tbsp. organic brown cane sugar or coconut sugar
1 cup chopped crispy pecans
Heat oven to 350. Place mashed potatoes in a greased baking dish (9×13 or 1 1/2-2 qt.). Mix in butter, milk, sugar and eggs. Smooth top. Sprinkle brown sugar and pecans over top. Bake 25 minutes.
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