Sweet Potato Pecan Casserole
- 4 cups cubed sweet potatoes
- 2 eggs beaten
- ½ teaspoon sea salt
- 7 tablespoons butter, softened
- ½ cup full fat coconut milk or cream
- ½ teaspoon vanilla extract
- 1 cup brown sugar
- ⅓ cup Nature's Eats Almond Flour
- ½ cup chopped pecans
If you are looking to get creative over the holidays without compromising taste, this Sweet Potato Pecan Casserole Recipe is sure to be a winner!
Preheat over to 325 degrees.
Place sweet potatoes in a medium sauce pan with water and cover. Cook on medium high heat until tender and then drain and mash the potatoes.
In a large bowl, mix together the sweet potatoes, ½ cup brown sugar, eggs, salt, 4 tablespoons butter, coconut milk and vanilla extract until smooth. Transfer to a 9x13 inch baking dish.
In a medium sized bowl, mix together the remaining brown sugar and butter with flour. Keep cutting into the butter until the mixture is coarse. Add in the pecans and then sprinkle the mixture over the sweet potato base.
Bake for 30 minutes or until the top is lightly golden brown.
Each bite is like a slice of heaven. The natural sweetness of the sweet potatoes is enhanced with the sweet buttery pecans and coconut milk. With the complimentary flavors and pleasing crunch texture of the pecan toppings, this the perfect side dish for any holiday party. This sweet potato pecan casserole would tie together any meal as you could eat it alone, or integrate it into your main course, further enhancing the flavors in the entire meal.