Recipe: Sweet Potato Casserole

If you are starting to plan out your Thanksgiving menu then this one is for you. I “real foodinized” an old family sweet potato casserole Sweet Potato Casserole Recipe from 100 Days of Real Food recipe that called for 2 cups of brown sugar…yikes! Why would sweet potatoes even need that much sugar when they’re already naturally sweet? Well, once you try this dish I think you’ll agree this “better for you” version is actually quite delicious and would be a great addition to any Thanksgiving Day spread. If you have the pleasure of serving an extra big crowd this holiday season then double the recipe!

 

4.8 from 4 reviews
Sweet Potato Casserole
Serves: 6-7 (as a side item)
 
Ingredients
  • 2 medium to large sweet potatoes
  • 3 tablespoons butter, preferably unsalted
  • 2 teaspoons pure vanilla extract
  • ⅓ cup milk
  • 1 egg
  • 1 tablespoon pure maple syrup
  • Topping Ingredients
  • 1 cup pecans, chopped
  • ⅓ cup whole-wheat flour
  • 4 tablespoons butter, preferably unsalted
  • 1 tablespoon pure maple syrup
Instructions
  1. Preheat oven to 350 degrees F.
  2. Peel, cube and boil sweet potatoes until tender. If you cut the cubes small enough (1 ½” to 2”) they shouldn’t take more than 10 minutes. Drain potatoes.
  3. Add the butter, vanilla, milk, egg and syrup to potatoes and mash/mix together by hand with a potato masher or fork or you can use an electric mixer.
  4. Transfer mashed potato mixture to a square casserole dish.
  5. Mix together the pecans and flour for the topping. Melt the butter and syrup together and stir into the pecan mixture.
  6. Evenly spread pecan topping on top of the potatoes in casserole dish.
  7. Bake for 20 – 25 minutes or until bubbly.

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  • Comments

    1. Michelle |

      Haven’t tried yet but have my eye on it for thanksgiving! Trying to do as much ahead as possible. Any chance you’ve tried/had success making ahead & freezing and maybe just doing topping day-of? Thanks in advance for any insight :)

      • Amy Taylor (comment moderator) |

        Hi Michelle. We’ve not but I imagine it would work. :)

    2. Molly |

      Just made a trial run of this for Thanksgiving. It is wonderful! Thanks for a great recipe!

    3. Shirley |

      Hello, can I sub out the milk for unsweetened almond milk? :)

      • Amy Taylor (comment moderator) |

        Hello Shirley. Almond milk should work fine. ~Amy

    4. Jennifer |

      Hi…I noticed that this recipe and many others call for butter…any recs for my lactose free husband? Thanks!

      • Amy Taylor (comment moderator) |

        Hi Jennifer. Our typical dairy free sub for butter is coconut oil. We’ve not tried it in the recipe, however.

    5. Anita |

      Has anyone tried a dairy-free version (due to allergies)? Will the topping come out right if I use margarine instead of butter?

      • Amy Taylor (comment moderator) |

        Hi Anita. We would not sub with margarine. Margarines can be particularly unhealthful. Our typical sub for butter is coconut oil. ~Amy

      • Leila |

        Anita, you can probably leave out the butter in the sweat potato mixture and used oil to mix in with the pecans. I used 2 T. of butter when I made this casserole and it was plenty- I would use the same amount of oil.

    6. Leila |

      This was awesome!! I think I used more sweet potatoes than the recipe called for. I also used about 1/2 the amount of butter. I hosted a holiday party with tons of food and this was everyone’s favorite dish. Thank you for remaking this classic.

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