Sweet Potato Casserole with Maple Pecan Topping
Chef Dawn Ludwig
When making my holiday menu, I can’t forget the Sweet Potato Casserole! This traditional Thanksgiving food is a favorite that you can still make without loading it down with sugar. It’s still an absolutely delicious dish! No marshmallows needed.
Prep Time 15 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Dessert
Cuisine American
Filling
- 2 yams or sweet potatoes, peeled
- 3 cups water, or enough to cover for boiling
- ⅛ tsp salt
- 1-2 tbsp honey
- 1 tsp orange or tangerine zest
- 1 tsp vanilla extract
- ½ tsp cinnamon
Topping
- 1 cup whole pecans, left whole or broken into pieces by hand
- 1-2 tbsp maple syrup
Filling
Preheat oven to 375° F. Cut sweet potatoes into 1-inch squares. Place in a pot with water to cover. Add salt and bring to a boil. Reduce heat to medium low, and cook until tender, about 15 to 20 minutes.
Drain sweet potatoes, and discard cooking water. Mash the potatoes in a blender or food processor. Stir in orange zest, honey, cinnamon and vanilla. Pour mixture into casserole dish.
Nutrition (Based on 5 Servings)
Fat: 14g
Carbohydrates: 23g
Protein: 3g
Calories: 220
Keyword Dairy-Free, Grain-Free, Phase 2