Hi, did you make the 5 Minute Spiced Pecans from yesterday’s post?! Did ya, did ya?! If you did then you are one step closer to enjoying some yummy sweet potato casserole!!! Well I guess you would have had to make the 5 Minute Spiced Pecans and also not eat all of them in order to make this sweet potato casserole – and I wouldn’t blame you at all for eating those spiced pecans, they are pretty addicting. No worries, I am 100% confident that you can handle making another batch of the spiced pecans, because they are that easy!
Now, we must talk about this Sweet Potato Casserole with Spiced Pecans! Obviously you already know how scrumptious those spiced pecans are and throw them on top of a creamy sweet potato casserole and pretty much that’s all you ever need for a Thanksgiving side dish! Okay, you could also use some Gluten Free Green Bean Casserole, and some Slow Cooker Sweet and Spicy Cranberry Sauce, maybe some Roasted Butternut Squash and Brussels Sprouts with Pomegranate, and of course some Healthier Stuffing! And maybe you need something sweet to go with all of those sides, how about some Gluten Free Pumpkin Pie, or a Gluten Free Chocolate Pecan Pie, or switch it up with a Caramel Apple Upside Down Cake?! Yum, so many delicious options for your Thanksgiving menu!
Seriously, about this Sweet Potato Casserole with Spiced Pecans! Most Midwestern Thanksgiving sweet potato casseroles I have had in my life have always been drowned in butter and brown sugar and topped with marshmallows. I have always thought maybe that sweet potato casserole is a little bit confused. Is it a dessert or is it a side?! Either way I have never been a fan! Geez between the my hate for canned green beans and marshmallows on sweet potatoes you probably think I’m a total food snob, huh?! It’s okay, I accept it.
This Sweet Potato Casserole with Spiced Pecans is my healthier take on that overly sweet marshmallow-y version. It’s got a hint of cinnamon and nutmeg, plenty of butter and milk, and slightly sweetened with maple syrup. Those smooth, creamy sweet potatoes are covered with those crunchy, sweet 5 Minute Spiced Pecans! It’s everything sweet potato casserole has ever wanted to be but just didn’t know how.
P.S. I feel like I just said the word sweet a million times!
I know Thanksgiving is literally two days away, but you still have time to make this sweet potato casserole with Spiced Pecans, I believe in you! I have included time saving tips and ways you can prep ahead in the notes below. Because I want you to have as much as a stress free and successful Thanksgiving day as possible. Go us!
So, Thanksgiving is 2 days away and the Netflix GILMORE GIRLS REVIVAL IS 3 DAYS AWAY!!!!!!!!!!! I have been waiting for this moment since the day I watched the very last episode of the series!
I have been a huge fan of Gilmore Girls since the second season, I was in middle school and watched it until it ended when I was a Sophomore in college. Gilmore Girls has been what I watch when I am sick, when I am sad, for background noise because I know exactly what’s happening by just listening to the dialogue – also we are hippies and don’t have cable. I cannot tell you how many times I have re-watched the entire series! I am not joking when I tell you that I am ridiculously excited about the revival! I just had to share that with you, I feel better now!
Anyone else a Gilmore Girls fan? Are you team Jess or team Logan?! I have to say that I kinda still love the Dean days!
Anyways, Happy Thanksgiving, I hope you have a wonderful day! AND happy happy Gilmore Girls Revival day (if you’re a fan!)
- 2 pounds sweet potatoes
- 1 tablespoon vegetable oil
- 1 teaspoon cinnamon
- ¼ teaspoon fine sea salt
- 1 tablespoon pure maple syrup
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- 3 tablespoons butter (use vegan if wanting to keep it vegan)
- ¾ cup unsweetened, plain almond milk (or sub other non-dairy milk or cow's milk
- 1 batch 5 Minute Spiced Pecans (1 Cup)
- Preheat your oven to 400 degrees Fahrenheit. Cut sweet potatoes in half, lengthwise, or in large chunks, see picture. Brush the cut end of the sweet potatoes wiht the vegetable oil. Place the sweet potatoes on a large baking sheet, cut side down. Bake for 25 to 30 minutes, or until fork tender. (* see notes for suggestions on ways to speed this process up if desired)
- Reduce the heat to 350 degrees and grease a 9x9 baking dish, set aside.
- Allow the sweet potatoes to cool enough to handle. Peel off the skins of the sweet potatoes using your fingers. Place the sweet potato flesh in a large mixing bowl, discard the skins. To the bowl add the spices.
- In a small sauce pot gently heat up the milk and butter just until warm. Add the warm butter and milk to the sweet potatoes. Use a potato masher or large fork to mash the potatoes and mix well to combine.
- At this point you can taste test the potatoes and adjust seasoning as needed.
- Transfer the sweet potato mixture to the prepared baking dish. Bake at 350 degrees for 10 to 15 minutes, or until the casserole is warmed through. Remove and top with 1 cup of the 5 Minute Spiced Pecans.
- Serve immediately. Leftovers reheat nicely.
*Although I recommend roasting your sweet potatoes to maximize the flavor if you need to speed the cooking process up you could microwave them. Poke holes in the sweet potato to allow steam to escape. Microwave on high for 8 to 10 minutes, or until fork tender. Proceed with the steps in the recipe.
TIME SAVING TIPS:
-bake the sweet potato in the microwave. Instructions listed above
-bake the sweet potato in the oven the day before. Peel off the skins, allow to cool and place the sweet potato in an air tight container in the fridge. Just before you make the casserole heat the potatoes up in the microwave until they are warm.
-make the 5 Minute Spiced Pecans up to 1 week in advance
-Make the casserole up until the step where you bake it. Cover it and place it in the fridge. Bake it at 350 for 30 to 40 minutes, or until warmed through.