This sweet potato casserole became a holiday favorite when I replaced the traditional sweet potato and marshmallow disaster with this healthier, yet still Thanksgiving worthy dish. You know what I'll be making Thanksgiving morning, but it's wonderful anytime during the fall and winter to share with family and friends.
Potatoes:
2 pounds (appx. 6) sweet potatoes, peeled and cut into 1/8” cubes
¼ cup maple syrup
¼ cup light coconut milk
2 tbsps. melted butter
½ tsp. salt
1 tsp. vanilla extract
2 large eggs
Coconut spray or olive oil mister
Topping:
1/3 cup spelt flour
1/3 cup packed brown sugar
1/8 tsp. salt
1 tbsp. melted butter
½ cup finely chopped pecans
Preheat oven to 350*.
Place potatoes in a pot or Dutch oven and cover with water. Bring to a boil and reduce heat to simmer for about 20 minutes or until tender. Drain potatoes and place in large mixing bowl. Add agave, coconut milk, 2 tbsps. butter of choice, ½ tsp. salt, and vanilla. Beat with mixer at medium speed (or use a large spoon and mix by hand) until smooth. Add eggs and beat well. Pour potato mixture into a 13x9 baking pan coated with cooking spray or olive oil mist.
To prepare topping, combine flour, brown sugar, and 1/8 tsp. salt. Stir with a whisk. Stir in 2 tbsps melted butter. Sprinkle flour mixture evenly over potato mixture and arrange pecans evenly over top.
Bake at 350* for 25 minutes or until just golden. Remove casserole from oven and preheat broiler. Return to oven and broil for about 45 seconds or until top is bubbly. Remove casserole and allow to stand 10 minutes before serving.