Post by barb43 on Dec 31, 2020 4:55:00 GMT
Pecan-Topped Sweet Potato Casserole
If you use the Frozen Mashed Sweet Potatoes, this casserole dish comes together easily.
If you go "old school" and cook the raw sweet potatoes, it'll take a little longer.
Ingredients:
For the Sweet Potato Filling:
2 Bags of Frozen Mashed Sweet Potatoes* or 3 Large Sweet Potatoes
3 large eggs
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup (or more to taste)
2 tsp pure vanilla extract
1 tsp ground cinnamon
1 tsp sea salt
For the Pecan Topping:
1 1/3 cups almond flour
1 cup raw pecans, chopped
2 Tbsp Flax Meal* or Tapioca Flour
3 Tbsp coconut oil
3 Tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp sea salt
Directions:
Prepare the Sweet Potato Filling:
With Frozen Mashed Sweet Potatoes:
1. Thaw the frozen potatoes in the refrigerator the day before making this casserole.
2. Day of Cooking: Empty the 2 bags of thawed mashed sweet potatoes into a large mixing bowl.
3. Add the rest of the ingredients for the filling, one-by-one, into the large mixing bowl. Mix with a fork or spoon. If you prefer, you can whip this all together with a handheld mixer on low speed. (I simply used a white spoon - old wooden spoon style.)
4. Preheat the oven to 375° F.
Transfer the sweet potato mixture to a small casserole dish, such as a 9" X 9" glass Pyrex dish, and spread it evenly.
With Fresh Raw Sweet Potatoes:
1. Chop sweet potatoes into large chunks, place them in a large pot and cover with water. Boil the potatoes until soft when poked with a fork, about 20-30 minutes.
2. Drain the potatoes and allow them to cool to room temperature.
3. When the potatoes are cool, remove the skins. Place potatoes and the rest of the ingredients for the filling in a blender and blend until everything is well combined.
4. Preheat the oven to 375° F.
Transfer the sweet potato mixture to a small casserole dish, such as a 9" X 9" glass Pyrex dish, and spread it evenly.
Prepare the Pecan Topping:
1. Combine ingredients for the topping in a medium mixing bowl. Spread topping over the sweet potato mixture. - Note: - The topping will not be 'spreadable' on top of that soft filling. Easiest thing to do is drop it with your fingers so it's spread out well (not clumped together) and covers the entire top of the filling.
2. Bake on the center rack of the oven until golden brown around the edges and the topping is crispy, about 25-30-35 minutes.
If you use the Frozen Mashed Sweet Potatoes, this casserole dish comes together easily.
If you go "old school" and cook the raw sweet potatoes, it'll take a little longer.
Ingredients:
For the Sweet Potato Filling:
2 Bags of Frozen Mashed Sweet Potatoes* or 3 Large Sweet Potatoes
3 large eggs
1/2 cup full-fat coconut milk
1/4 cup pure maple syrup (or more to taste)
2 tsp pure vanilla extract
1 tsp ground cinnamon
1 tsp sea salt
For the Pecan Topping:
1 1/3 cups almond flour
1 cup raw pecans, chopped
2 Tbsp Flax Meal* or Tapioca Flour
3 Tbsp coconut oil
3 Tbsp pure maple syrup
1 tsp ground cinnamon
1/2 tsp sea salt
Directions:
Prepare the Sweet Potato Filling:
With Frozen Mashed Sweet Potatoes:
1. Thaw the frozen potatoes in the refrigerator the day before making this casserole.
2. Day of Cooking: Empty the 2 bags of thawed mashed sweet potatoes into a large mixing bowl.
3. Add the rest of the ingredients for the filling, one-by-one, into the large mixing bowl. Mix with a fork or spoon. If you prefer, you can whip this all together with a handheld mixer on low speed. (I simply used a white spoon - old wooden spoon style.)
4. Preheat the oven to 375° F.
Transfer the sweet potato mixture to a small casserole dish, such as a 9" X 9" glass Pyrex dish, and spread it evenly.
With Fresh Raw Sweet Potatoes:
1. Chop sweet potatoes into large chunks, place them in a large pot and cover with water. Boil the potatoes until soft when poked with a fork, about 20-30 minutes.
2. Drain the potatoes and allow them to cool to room temperature.
3. When the potatoes are cool, remove the skins. Place potatoes and the rest of the ingredients for the filling in a blender and blend until everything is well combined.
4. Preheat the oven to 375° F.
Transfer the sweet potato mixture to a small casserole dish, such as a 9" X 9" glass Pyrex dish, and spread it evenly.
Prepare the Pecan Topping:
1. Combine ingredients for the topping in a medium mixing bowl. Spread topping over the sweet potato mixture. - Note: - The topping will not be 'spreadable' on top of that soft filling. Easiest thing to do is drop it with your fingers so it's spread out well (not clumped together) and covers the entire top of the filling.
2. Bake on the center rack of the oven until golden brown around the edges and the topping is crispy, about 25-30-35 minutes.