For years, the Simply Better Living team has been on the hunt to find chefs and wizards of the kitchen who know how to create something we know everyone will love. Over this past season, we partnered with Michelle Miller of Sunkissed Kitchen to create a Sweet Potato Casserole Recipe catered for you (and your taste buds).
How to Make a Sweet Potato Casserole
We did not grow up with the typical marshmallow-topped sweet potato casserole in my house. It never made sense to me. Sweet potatoes are naturally sweet all on their own.
This recipe embraces the sweet, creamy texture of sweet potatoes, and amps them up with some spices and a light pecan crumble topping.
This is perfect to serve with Thanksgiving dinner, but also perfect for a cozy meal all winter long!
You’ll love this Sweet Potato Casserole because:
- The creamy sweet potatoes are the star. The mash is lightly spiced but no sweetener is added to the potatoes.
- A delicious PECAN CRUMBLE topping comes together in minutes in a food processor and is lightly sweetened with maple syrup to add even more warming fall flavors.
- This sweet potato casserole is paleo and can be made vegan by swapping a vegan butter option.
What You’ll Need
For the Sweet Potato Puree:
- 4 pounds sweet potatoes peeled and chopped in 1 1/2 inch cubes
- 1/4 cup unsweetened almond milk or milk of choice
- 1/4 cup pastured butter
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- nutmeg freshly grated, to taste
For the Pecan Crumble Topping:
- 3/4 cup pecans
- 1/4 cup pumpkin seeds
- 1/4 cup almond flour
- 2 tablespoons maple syrup
- 2 tablespoons pastured butter melted
- 1/4 teaspoon sea salt
Baked in the Sharp European Convection Oven
This is one of my many holiday recipes baked to perfection in my Sharp European Convection Oven.
Adding Sharp’s luxury appliances to my kitchen has made all the difference in my holiday planning. The convection oven is roomy inside and can handle a large roasting pan, with plenty of room to heat side dishes, like this sweet potato casserole.
The oven is smart, too. It has a built-in meat probe, so I know exactly when it’s time to pull out my turkey. The timers and variety of settings ensure everything is cooked perfectly and ready to serve at mealtime!
Step 1: First, steam the peeled and cubed sweet potatoes in a covered pan with a lid. I use a stainless steel steamer to keep the potatoes from getting watery. Steaming is a better cooking method than boiling to keep the nutrients in the potatoes rather than seeping out into the water.
Step 2: While the sweet potatoes are steaming, make the pecan topping by adding all the ingredients into a food processor bowl, and pulsing to form a chunky crumble topping. Set aside and rinse out the food processor bowl.
Step 3: Add the steamed sweet potatoes to a food processor bowl along with the rest of the puree ingredients, and process to form a smooth and creamy mixture.
Step 4: Use a small 8×8 or 6×9 baking dish, and add the sweet potato puree into an even layer.
Step 5: Add the pecan crumble on top of the sweet potatoes, and spread out in an even layer.
Step 6: Bake the casserole in the Sharp European Convection Oven for 15 minutes, until the topping is lightly browned.
Check out the full blog post on Sunkissed Kitchen.