CANDIED PECAN CRUSTED SWEET POTATO CASSEROLE

5 from 1 vote

CANDIED PECAN CRUSTED SWEET POTATO CASSEROLE

A healthier sweet potato casserole with an elevated rosemary-infused pecan topping, this gluten-free, dairy-free side dish will be requested by name year after year!

Prep Time20

Cook Time1 20

Total Time1 40

Course: Side Dish, Thanksgiving sides

Cuisine: American

Keyword: Sweet potato casserole, Thanksgiving recipes, Thanksgiving sides

Servings:

Author: Olivia Adriance

Ingredients

For the Candied Pecans:

2 heaping cups raw pecan halves
1 ½ tablespoons melted coconut oil
3 tablespoons maple syrup
3 teaspoons coconut sugar
2 tablespoons fresh rosemary, chopped and divided
1 ½ teaspoons salt, divided
⅛ teaspoon cinnamon

For the Potatoes:

3 pounds sweet potatoes (about 4 large)
¼ cup + 2 tablespoons maple syrup
2 eggs, beaten
½ cup plain, unsweetened almond milk
2 tablespoons dairy-free butter, melted
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 teaspoon salt + more to season your water

Instructions

Make the Pecans:

Preheat the oven to 375°F. Line a sheet pan with parchment paper.
Toss the pecans with melted coconut oil, maple syrup, coconut sugar, 1 ½ tablespoons fresh rosemary, 1 teaspoon salt, and cinnamon.
Spread evenly on the prepared sheet pan. Roast for 7 minutes then toss. Roast for another 5 to 7 minutes, watching carefully to ensure they don’t burn.
As soon as the nuts are removed from the oven, toss with the remaining rosemary and sea salt and then spread onto a parchment-lined cookie sheet to cool.

Make the Sweet Potatoes:

Place the sweet potatoes in a large, deep stock pot. Add enough water to cover the potatoes and season with salt. Potatoes will float somewhat, but that’s okay!
Bring the water to a rapid boil and then reduce the heat to a low boil. Simmer until tender when poked with a fork/knife. Depending on the size of your sweet potatoes, this could take 20 to 35 minutes. Mine were ready in 25 minutes.
Drain the potatoes and set aside to allow them to steam and the moisture to evaporate.
Once the potatoes are cool enough to handle, peel them (I find it easiest to use a paper towel) and place them in a large mixing bowl.
Beat the potatoes with a hand or stand mixer for 30 seconds. Add the eggs, almond milk, maple syrup, melted butter, vanilla, cinnamon and salt. Beat for another minute or so on medium speed until smooth. Having some small lumps is fine.

Assemble:

Pour the potatoes into a greased casserole dish, smoothing them into an even layer, and bake for 30 minutes. Remove from the oven and sprinkle with candied pecans. Return to the oven for an additional 5 minutes.
Remove the casserole from the oven and allow it to cool before serving. Enjoy!

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