I’m thankful I live in a free country, and for those who serve to keep us safe. To those of your who are without your loved ones this holiday season, I’ve my heart goes out to you.
Last of all, I am so thankful for all of you, my readers. I can’t tell you how encouraging it is to read your comments and have the opportunity to create new, healthy recipes for you. Even though I have never met many of you, I feel we are becoming friends.
I hope this week you have a blessed time with your friends and family.
Serves: Serves 6-8
The sugary pecans and buttery sweet potatoes are such a divine combination. This is my Grandma's recipe that I've tweaked a bit to use only whole, organic ingredients. If you haven't found a sweet potato casserole recipe for Thanksgiving yet, this one is super simple to prepare and makes great leftovers.
Save RecipeIngredients
- 3 cups sweet potatoes, cooked and mashed
- 1/2 cup organic whole cane sugar or sucanat
- 2 large eggs, beaten
- 1/2 cup unsalted butter, melted
- 1/2 cup whole milk (you can substitute with coconut milk)
- 1 1/2 teaspoons vanilla
- 1/2 cup whole cane sugar or sucanat
- 1 tablespoon maple syrup
- 1/3 cup whole wheat pastry flour *(for a grain free option substitute 1/4 cup almond flour and 2 teaspoons coconut flour)
- 1/2 cup unsalted butter, melted
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees. Mix together sweet potatoes, sucanat, eggs, butter, milk and vanilla in a large bowl. Pour into a 8x8 buttered dish. Mix together the topping ingredients in a medium bowl and sprinkle over the casserole. Bake for 35 minutes or until casserole is bubbly and topping is golden brown.
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