- Facebook1
- Pinterest19
- Email3
- Comments111
- SMS
- 134shares
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 
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!
Sweet Potato Casserole
Ingredients
- 2 sweet potatoes
- 3 tablespoons butter preferably unsalted
- 2 teaspoons pure vanilla extract
- 1/3 cup milk
- 1 egg
- 1 tablespoon pure maple syrup
For The Topping
- 1 cup pecans chopped
- 1/3 cup whole-wheat flour
- 4 tablespoons butter preferably unsalted
- 1 tablespoon pure maple syrup
Instructions
-
Preheat oven to 350 degrees F.
-
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.
-
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.
-
Transfer mashed potato mixture to a square casserole dish.
-
Mix together the pecans and flour for the topping. Melt the butter and syrup together and stir into the pecan mixture.
-
Evenly spread pecan topping on top of the potatoes in casserole dish.
-
Bake for 20 – 25 minutes or until bubbly.
- Facebook1
- Pinterest19
- Email3
- Comments111
- SMS
- 134shares
Help!! I made and had to triple the recipe but it is too runny! I havent baked yet what can i add to mixture to thicken it up?
Thanks!!
Oh dear. Sorry, were you able to fix it? Tripling the recipe is not something we’ve done.
My sweet husband ran to the store and bought me more sweet potatoes:) I was not sure if flour would mess them up! Thanks!
This is one of my favorite recipes and I am not usually a sweet potato fan. It is June 2nd and I am making it today so I can eat through out the week! With dairy free options it makes a great meal(or several!) for me. YUM!!!
I don’t normally like sweet potatoes as a casserole because they are so sweet. I just tried this for a Sunday dinner side and it was delicious! My 4 year old said it was good but didn’t really eat it. However, the next morning I used the leftovers to make pancakes. My 4 year old devoured them and said he LOVED the maple pecan pancakes. When I told him they were from lasts nights potatoes he thought it was funny that there were potatoes in the pancakes. Great recipe, two meals!