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Sweet Potato Casserole

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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.

Ingredients

Units
  • 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

Topping:

  • 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

  1. Preheat oven to 350 degrees. Mix together sweet potatoes, sucanat, eggs, butter, milk and vanilla in a large bowl. Pour into a 8×8 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.

Nutrition

Find it online: https://deliciouslyorganic.net/sweet-potato-casserole/