If you say you don’t have a favorite Thanksgiving side dish, you’re lying. Even if your “favorite” isn’t your favorite by a lot, there’s still that one dish, that one casserole or bake or crumble that just makes your Thanksgiving every single year. The side dish you look forward to every damn year without fail.
And for me? Well that’s almostttt a toss up between sweet potato casserole and stuffing. But alas, stuffing comes out on top. Just something about the way those caramelized pecans get warm and the caramelized coconut sugar just drips down into the sweet potatoes… the warm toastiness of the casserole, the hearty feeling you get when you eat it? GOSH I could go on and on.
But I won’t, and instead we’ll just get right to cooking.
Sweet Potato Casserole with Caramelized Pecans
1
servingsIngredients
- Sweet Potato Casserole Ingredients
4 Sweet Potatoes
1/2 Cup Almond Milk (or any DF milk)
3 Tbsp Vegan Butter
3 Tbsp Maple Syrup
1/4 tsp Salt
- Caramelized Pecans (for topping) Ingredients
3 Tbsp Coconut Sugar
2 Tbsp Water
1 Cup Chopped Pecans
Directions
- Begin by bringing a large pot of water to boil. (I use an 8 Qt pot in order to boil enough water to cover 4 sweet potatoes).
- While the water is boiling, peel all 4 sweet potatoes and cut into 1-2 inch cubes.
- Once water is boiling, add the sweet potatoes into the pot and let cook until fork-tender (about 10-12 minutes).
- After potatoes are cooked through, drain water and add them to a large mixing bowl.
- Use a hand mixer or stand mixer to break down the potatoes, and then add in vegan butter, maple syrup, salt and almond milk (slowly) and continue mixing everything until ingredients are fully incorporated into the potatoes and there are no lumps left.
- At this point, preheat the oven to 325 degrees Fahrenheit, and add sweet potato mixture to your favorite casserole dish.
- While the oven is heating up, make the caramelized pecans. Add coconut sugar & water to a pan over low heat.
- Let the mixture heat up, continuously stirring lightly. In a couple of minutes, the coconut sugar and water will begin bubbling up and caramelizing. At this point, add in the chopped pecans and stir until pecans are covered in the caramelized sugar.
- Remove pecans from heat and spread over the top of the sweet potato mixture.
- 10. Bake for 25 minutes at 325 degrees.
- 11. Remove from oven & enjoy!
If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂
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