Thanksgiving Side Dish Magic: Whipped Sweet Potato Casserole with Maple Pecan Topping

Quick Overview Section:

• Recipe Rating: ★★★★☆
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: Serves 6-8
• Calories: 230 (per serving)

Introduction:

Nothing brings comfort quite like my beloved Whipped Sweet Potato Casserole during Thanksgiving. This delightful dish is a family favorite, passed down through generations and always a highlight of our festive gathering. I love how the natural sweetness of the potatoes blends beautifully with the crunch of maple pecans, creating a dish that’s both decadent and wholesome. Plus, it’s vegan and gluten-free, making it perfect for all of your dinner guests!

Ingredients List:

• 3 large sweet potatoes (about 3 cups mashed)
• 1/4 cup almond milk (or any milk of your choice)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• Topping:
  • 1 cup chopped pecans
  • 2 tablespoons brown sugar
  • 1 tablespoon coconut oil (melted)

Possible Substitutions:

• For a creamier texture, use coconut cream instead of almond milk.
• Swap pecans for walnuts or hazelnuts for a different flavor profile.

Step-by-Step Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Cook Sweet Potatoes: Peel and chop sweet potatoes into chunks. Boil in salted water for about 15 minutes, or until tender. Drain and let cool slightly.
   
3. Mash the Potatoes: In a large mixing bowl, mash the sweet potatoes until smooth.
4. Mix Ingredients: Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until creamy.
   
5. Prepare Topping: In a separate bowl, combine chopped pecans, brown sugar, and melted coconut oil. Mix until pecans are well-coated.
6. Assemble Casserole: Spread the sweet potato mixture evenly in a greased Baking dish. Sprinkle the pecan topping evenly over the surface.
7. Bake: Bake in the preheated oven for 30 minutes or until the topping is golden brown and crispy.
   

Tips and Tricks Section:

• Herb Infusion: Consider adding herbs like thyme or rosemary to elevate the dish’s flavor.
• Make Ahead: Prepare the casserole a day in advance and store it in the fridge. Just pop it in the oven before serving!
• Flavor Adjustment: Feel free to adjust the sweetness of the casserole by adding more or less maple syrup.

Nutritional Information (per serving):

• Calories: 230 kcal
• Macronutrients:
  • Protein: 2 g
  • Fat: 7 g
  • Carbohydrates: 39 g
• Micronutrients:
  • Fiber: 5 g
  • Sugar: 10 g
  • Sodium: 200 mg

Recipe Notes:

• Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through.

FAQs:

1. Can I use canned sweet potatoes?
   Yes, but you’ll want to drain them well and reduce the cooking time.
2. How can I make this dish ahead of time?
   Prepare the casserole and store it covered in the fridge, then bake before serving.
3. Is this dish nut-free?
   Yes, you can substitute the pecans with seeds like Pumpkin or sunflower seeds for a nut-free version.
4. Can I use regular milk?
   Absolutely! Any milk will work in this recipe.
5. What if I don’t like pecans?
   Try using other nuts or omit the topping altogether for a simpler dish.

We would love to hear your thoughts! If you enjoyed this Whipped Sweet Potato Casserole, please leave a comment, rate the recipe, and share your Thanksgiving experience with us on social media!

Recipe Card: Whipped Sweet Potato Casserole with Maple Pecan Topping

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• Sweet Potatoes: 3 large (about 3 cups mashed)
• Almond Milk: 1/4 cup
• Maple Syrup: 1/4 cup
• Vanilla Extract: 1 teaspoon
• Cinnamon: 1 teaspoon
• Nutmeg: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Topping:
  • Chopped Pecans: 1 cup
  • Brown Sugar: 2 tablespoons
  • Coconut Oil (melted): 1 tablespoon

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Peel and chop sweet potatoes into chunks. Boil in salted water for about 15 minutes, or until tender. Drain and let cool slightly.
3. In a large mixing bowl, mash the sweet potatoes until smooth.
4. Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until creamy.
5. In a separate bowl, combine chopped pecans, brown sugar, and melted coconut oil. Mix until well-coated.
6. Spread the sweet potato mixture in a greased Baking dish and sprinkle with the pecan topping.
7. Bake in the oven for 30 minutes or until the topping is golden brown.

Nutritional Information (per serving):

• Calories: 230 kcal
• Protein: 2 g
• Fat: 7 g
• Carbohydrates: 39 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 200 mg

Tips and Variations: Consider adding herbs to the mix and prepare ahead of time for convenience.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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