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sweet potato casserole

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
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American

Ingredients
  

Filling

  • 2 yams or sweet potatoes, peeled
  • 3 cups water, or enough to cover for boiling
  • 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

Instructions
 

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.

Topping

  • Prepare topping by mixing pecans and maple syrup together in a bowl. Spoon nuts on the casserole or arrange pecan halves on top of the casserole and bake at 375° F for 1 hour.

Notes

Nutrition (Based on 5 Servings)

Fat: 14g
Carbohydrates: 23g
Protein: 3g
Calories: 220
Keyword Dairy-Free, Grain-Free, Phase 2