I used to hate sweet potato casserole. When it was on the table at Thanksgiving, I would never touch it. Even though it had delicious marshmallows on it, the consistency was weird, and my mom always put nuts in it. (I hate nuts in my food). It wasn’t until last Thanksgiving that I tried another recipe, and it was DELICIOUS! My boyfriend’s sister made the dish for our holiday meal, and I just had to have the recipe. This year I am sharing it all with you!
Sweet potato casserole is a staple dish for Thanksgiving. Everyone eats it because sweet potatoes are in season and they are easy to mash up. This dish can be made the night before Thanksgiving and heated up before the meal. The less you have to cook on the actual day of Thanksgiving the better. All you have to do is refrigerate it overnight and about 20 minutes before your family is ready to eat, heat the dish up in the oven.
I did make some changes from the original recipe because it called for ingredients that aren’t so common or easy to make. So below you will find my edited version of a sweet potato casserole.
- 5 Medium Sweet Potatoes, peeled and cut
- Dash of Salt
- 4 Tablespoons Coconut Oil, melted
- ½ Teaspoon Cinnamon
- ¼ Teaspoon Salt
- 1/8 Teaspoon Nutmeg
- 1/8 Teaspoon Pepper
- ½ Cup Soaked or Sprouted Pecans or Walnuts, optional
- ¼ Cup Maple Syrup
- ¼ Cup Sugar
- 1/2 bag Mini Marshmallows
- Preheat the oven to 450 degrees F.
- Put the cut potatoes and dash of salt in a pot or large sauce pan and cover with water.
- Bring to a boil and allow to cook until tender with a fork, about 6-7 minutes.
- Transfer the potatoes to a 9×13 pan and add the melted coconut oil, cinnamon, ¼ teaspoon salt, nutmeg and pepper and stir.
- Lightly mash the potatoes, then top with optional pecans, ¼ cup maple syrup, ¼ cup of sugar and optional marshmallows.
- Bake uncovered for 20-25 minutes.