21 March, 2016
Sweet Potato Casserole w/ Maple Pecan
Sometimes it’s hard to find “skinny” comfort food that taste good. I was on the hunt to find healthy side dishes that had a comfort taste to them. This is when I came across Jessica in the Kitchens Skinny Sweet Potato Casserole with Maple Pecan Topping.
Now, I will warn you…this is written out in vegan form. But, just because it uses items like vegan butter and almond milk doesn’t necessarily mean you have to use those exact ingredients. I actually subbed real butter and cow milk for those couple of items.
First, you start off by making the maple pecan topping. This is a great step to do while you are boiling your sweet potatoes. Mix butter, flour (almond flour if vegan) and pecans together and set aside.
After your potatoes have cooked for about 20 minutes, drain and mash them. Add brown sugar, maple syrup (REAL maple syrup, PLEASE), milk (or almond milk), coconut oil, butter cinnamon and salt. Keep mashing until combined. Place your sweet potato mixture in a casserole dish and top with the pecan topping. Bake for 30 minutes and allow to cool for 10 before serving.
This dish is SO super rich! I was shocked how much flavor it had. The brown sugar and maple syrup add a sweetness to the potatoes that marries beautifully. The coconut oil and butter make the dish silky smooth and creamy. The cinnamon adds a comforting spice, while the salt really grounds everything. The topping adds a traditional crunch that keeps you wanting more and more. It was seriously hard to stop eating.
To see the full recipe, follow the link: