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November 7, 2011
124 Comments

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!

 

Sweet Potato Casserole

Course: Side Dish
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
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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

  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.

Reader Interactions

124 Comments

  2. My son and his girlfriend are vegan. I was planning on using vegan butter but do you think almond or soy milk would be the best dairy free option here? ( I know it won’t be clean but I love your recipes and thought this one might be a good compromise for the holidays)

    Reply

  4. 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!!

    Reply

  5. 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!!!

    Reply

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