[Foodie Friday Recipe] Maple Butter Pecan Sweet Potato Casserole

This delicious maple butter pecan sweet potato casserole recipe makes a great whole-food alternative to the sugary Thanksgiving classic!

We probably all remember that sugary-sweet sweet potato casserole with the marshmallows on top that was always on grandmother’s Thanksgiving table, right? If you love sweet potatoes, but are trying to stay away from refined sugar, this delicious version is made with real, whole foods and natural sweeteners that don’t obscure the naturally hearty sweetness of the potatoes – and it’s even better than the one you remember from when you were a kid!

Maple syrup, pecans, and butter marry perfectly with the nutty, rich, smoothness of sweet potatoes.

While you can enjoy this satisfying dish anytime when sweet potatoes are easy to come by during the fall and winter months, I’m betting this will become your new favorite Thanksgiving classic!

Maple Butter Pecan Sweet Potato Casserole

Serves: 8-10


For the potatoes:
4 large organic sweet potatoes, unpeeled
1 TBS pure coconut oil
2 TBS organic, grassfed butter
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 TBS pure maple syrup
Dash of unrefined sea salt

For the topping:
2 TBS organic grassfed butter
1 cup pecan pieces
1 TBS pure maple syrup
Dash of ground cinnamon
1 TBS sucanat or coconut palm sugar (optional)

See Full Recipe at Real Food Whole Health



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