Sweet Potato Casserole
This sweet potato casserole offers a creamy texture and delightful crunch, perfect for any gathering or cozy evening at home.
Ingredients
For the sweet potato mixture
- 4 large sweet potatoes, peeled and cut into chunks Opt for medium-sized for the best flavor.
- 1/2 cup maple syrup Can substitute with honey.
- 1/2 cup unsweetened almond milk Any preferred plant-based milk can be used.
- 1/4 cup unsalted butter Or a Halal-friendly substitute.
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
For the topping
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/4 cup flour Can use almond flour for gluten-free option.
Instructions
Preparation
- Start by boiling a large pot of water. Once it reaches a boil, add the sweet potato chunks and cook until fork-tender, about 15 minutes. Drain and set aside.
- In a large bowl, add the drained sweet potatoes. Mash them until smooth. You can use a potato masher or a mixer for a creamier texture.
Mixing
- To the bowl of mashed sweet potatoes, add the maple syrup, almond milk, butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until everything is well combined.
- In a separate bowl, combine the chopped pecans, brown sugar, and flour. Mix well and sprinkle this topping generously over the sweet potato mixture.
Baking
- Preheat the oven to 350°F (175°C). Spread the sweet potato mixture evenly in a greased baking dish and top with the pecan mixture. Bake for 30-40 minutes, or until the topping is golden brown and the sweet potato mixture is bubbling.
Serving
- Let it cool for a few minutes before serving. It’s perfect for family gatherings or cozy evenings at home!
Notes
Leftover sweet potato casserole can be stored in the fridge for up to 5 days. For freezing, ensure it’s completely cooled before placing in an airtight container. This casserole can be frozen for up to 3 months. When reheating, use the oven at 350°F (175°C) for about 20 minutes, or microwave in 1-minute increments.