Paleo Sweet Potato Casserole w/candied Pecans
Friendsgiving is here! Tonight we have Friendsgiving and when deciding what to bring I knew I wanted to try to make a sweet potato casserole with candied pecans and cranberries.
The recipe was a hit! Definielty a boost to the not so confident cook in me. Why is it that even when you know something tastes great its still scary to serve it to others and just hope for the best.
I thought the cranberry twist sounded so tasty! I love adding tart elements to any dish because I am not a fan of things that are overly sweet.
Hope you enjoy this paleo version of a sweet potato casserole!
Paleo Sweet Potato Casserole with Candied Pecan Topping
Servings: 16 Adults
- 4 lb Sweet Potato, peeled and cubed
- 2/3 cup Almond Milk (or milk of preference)
- 6 tbsp Coconut Oil
- 1/4 cup Maple Syrup
- 1 1/2 tsp Salt
- 1 1/2 tsp Vanilla
- 3 Eggs
- 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
For the topping:
- 2 1/3 cup Pecans
- 1/2 cup Cranberries
- 1 tbsp Coconut Sugar
- 3 tbsp Maple Syrup
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- Preheat oven to 325 degrees.
- Boil sweet potato 20-30 minutes or until they break apart when poked with a fork.
- While potato's are cooking make the topping. See directions below.
- When potato's are cooked mash in large bowl.
- Mix all main ingredients into mashed sweet potato's.
- Pour into 4 quart baking dish, cover with foil and bake 20 minutes.
- Uncover and bake 20 minutes, sprinkle topping over casserole and serve!
- Line a large baking sheet with parchment paper.
- Mix together pecans, cinnamon and salt.
- Add maple syrup and coconut sugar and mix until coated evenly.
- Pour pecan mixture onto baking sheet and spread evenly.
- Bake for 15 minutes then flip pecan mixture with spatula and bake an additional 6 minutes.
- Remove and let cool until casserole is finished baking.
Customize this recipe by add cranberries, a variety of nuts or even coconut shavings.