Recipe: Sweet Potato Casserole

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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!

 

4.7 from 3 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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