Sweet Potato Casserole
Ingredients
The casserole
-
4
pounds
sweet potatoes, peeled and chopped into large chunks
-
1
cup
milk, warmed
-
2
Tablespoons
butter (or coconut oil)
-
1–2
Tablespoons
maple syrup, to taste
-
1
teaspoon
ground cinnamon
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
maple cinnamon pecan topping
The topping
-
1
cup
chopped raw pecans
-
1
Tablespoon
maple syrup
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
salt
-
pinch
cayenne (optional)
Instructions
- Preheat the oven to 375°F.
- Boil sweet potato chunks in a large stockpot until fork-tender, then drain and return to the pot.
- Mix in warmed milk, maple syrup, butter, cinnamon, salt, and pepper, then mash until smooth.
- Transfer the mixture to a baking dish and top with the pecan topping.
- Bake for 12-15 minutes until the pecans are toasted and fragrant.
- Serve warm.
Nutrition Facts (estimated)
Servings
10-12
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
300mg
Cholesterol
20mg
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