Sweet Potato Casserole with Maple Pecan Topping

When making my holiday menu, I can’t forget the Sweet Potato Casserole! This
traditional Thanksgiving food is a favorite that you can still make without
loading it down with sugar. It’s still an absolutely delicious dish! No
marshmallows needed.

Servings:

Author:

Prep Time
15 minutes

Cook Time
1 hour, 20 minutes

Total Time
1 hour, 35 minutes

Course:

Dessert

Cuisine:

American

Keywords:

Dairy-Free Grain-Free Phase 2

🧂 Ingredients

2 yams or sweet potatoes, peeled
3 cups water, or enough to cover for boiling
⅛ tsp salt
1-2 tbsp honey
1 tsp orange or tangerine zest
1 tsp vanilla extract
½ tsp cinnamon
1 cup whole pecans, left whole or broken into pieces by hand
1-2 tbsp maple syrup

Instructions

1 Preheat oven to 375° F. Cut sweet potatoes into 1-inch squares. Place in a pot
with water to cover. Add salt and bring to a boil. Reduce heat to medium low,
and cook until tender, about 15 to 20 minutes.
2 Drain sweet potatoes, and discard cooking water. Mash the potatoes in a blender
or food processor. Stir in orange zest, honey, cinnamon and vanilla. Pour
mixture into casserole dish.
3 Prepare topping by mixing pecans and maple syrup together in a bowl. Spoon nuts
on the casserole or arrange pecan halves on top of the casserole and bake at
375° F for 1 hour.