Īdding Sharp’s luxury appliances to my kitchen has made all the difference in my holiday planning. This is one of my many holiday recipes baked to perfection in my Sharp European Convection Oven. 1/4 cup unsweetened almond milk or milk of choiceīaked in the Sharp European Convection Oven.4 pounds sweet potatoes peeled and chopped in 1 1/2 inch cubes.This sweet potato casserole is paleo and can be made vegan by swapping a vegan butter option.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.The mash is lightly spiced but no sweetener is added to the potatoes. The creamy sweet potatoes are the star.You’ll love this Sweet Potato Casserole because: This is perfect to serve with Thanksgiving dinner, but also perfect for a cozy meal all winter long! This recipe embraces the sweet, creamy texture of sweet potatoes, and amps them up with some spices and a light pecan crumble topping. Sweet potatoes are naturally sweet all on their own. We did not grow up with the typical marshmallow-topped sweet potato casserole in my house. 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).
Sweet potato casserole recipe how to#
Let casserole stand for 20 minutes before serving.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.
Bake, uncovered, for 40 minutes longer, until topping is golden and sizzling. Distribute small clumps of topping all over sweet potatoes. In a bowl, toss the pecans with the cornflakes, cinnamon and remaining 6 tablespoons of melted butter, ½ teaspoon nutmeg, maple or brown sugar and a pinch of salt. Transfer the pecans to a cutting board and coarsely chop.
Sweet potato casserole recipe skin#
When the sweet potatoes are cool enough to handle, peel and discard the skin and place potatoes in a food processor.Lower the oven temperature to 350 degrees.Or you can also boil peeled, cubed sweet potatoes in water for 15 minutes or until tender and drain, but I think roasting the sweet potatoes makes then sweeter. Place the sweet potatoes on a parchment-lined baking sheet and bake in the oven until tender, about an hour, but could be more depending on size. What? Did you just call me “trashy” behind my back for using cereal in a Thanksgiving recipe? Guilty. Since it’s already gluten-free, everyone’s happy! It’s also super easy to make if you have a food processor and can be done in advance (Thanksgiving magic words!) By the way, I have also made this recipe dairy-free with success by using coconut oil instead of butter and unsweetened hemp milk instead of regular. Even after I cleaned up this recipe by cutting the sugar by almost two-thirds, the casserole was still absolutely divine and a perfect complement to your Thanksgiving buffet.
I could already taste the silky puree with the light and crispy cinnamon-nutmeg flakes and nuts. The topping is what really had me since I just love a contrast in textures. Despite the pureed sweet potato base mixed with eggs, milk, butter and an obscene amount of sugar, I saw potential. We’re going to try and keep things classy over here, ok?īut there was something intriguing about this recipe from Food & Wine that I had to try. So when recipes start adding cups of brown sugar with marshmallows or oatmeal cookie dough on top, I can’t take them seriously. I am crazy for sweet potatoes any which way and I am perfectly content with a nice big juicy one plain and simple. My girls have even eaten it for breakfast and as an after-school snack. Not only has this Sweet Potato Casserole bumped the former gratin out of the coveted spot, but my kids have begged me to make it multiple times since then. Just for fun, I recently tried a new sweet potato recipe which my kids absolutely flipped for. My Maple-Glazed Sweet Potato Gratin was in the same category for no other reason than it just seemed a little decadent to serve on a day that isn’t considered the biggest meal of the year. I’m no fan of stuffing, for example, so I keep the masses happy by making it on the holiday and then we forget about it until next year. There are a few recipes I make on Thanksgiving that I call “one-hit wonders.” That is to say I don’t make them on any of the other 364 days in the year.