Sweet Potato Casserole Recipe
Happy week 2 of our Thanksgiving series my friends! I am excited to bring you another delicious side dish for your holiday meal. A simple sweet potato casserole recipe, no refined sugar, no gluten or dairy, and I may ruffle some feathers here, but NO marshmallows.
Growing up, my grandparents would roast sweet potatoes in an electric skillet, season with some sea salt, cinnamon and honey, and call it a day. They were SO delicious. They hardly ever used refined sugar in any of their recipes, they preferred sweetening with honey. (Except when Bram was baking desserts.) There was a time and place for sweets, and sweet potatoes are just sweet enough to not need a lot of extra sugar! Continue reading for my sweet potato casserole recipe, and let me know if you try it out!
Sweet Potato Casserole
Ingredients
- 4 sweet potatoes
- 1/4 cup nutpods original
- 4 tbsp butter (can use vegan or ghee option)
- 1/4 cup maple syrup or honey
- 1/4 cup pecans (for topping)
- salt & pepper to taste
Instructions
- Wash, peel, and dice up your sweet potatoes into even size pieces.
- Add to a pot of water, and bring to a boil. Add a generous pinch of sea salt. Cook at a low rolling boil until sweet potatoes are softened.
- Drain water, and add butter, maple syrup, and nutpods. Mash up to desired consistency.
- Spread into a casserole pan and top with pecans ( can add a few pats of butter too)
- Place casserole into a 350 oven for 5-10 minutes to toast pecans on top.
- Serve and ENJOY!
Notes
Nutrition
watch it come together
Thanks so much for reading, and joining in on this fun cooking series. I would love for you to share and tag me on social! For more Thanksgiving inspo, visit this blog post here. And lastly, to make sure that you never miss a blog post or new recipe, be sure to subscribe to my weekly newsletter here. Happy cooking friends, XOXO.
