Spiralized Sweet Potato Casserole Recipe:
When I realize the holidays are upon me, it feels like it’s Halloween all over again. Like I’m casually trick or treating through the neighborhood with my family… and then BOO! – A zombie child scares the you-know-what out of me… and laughs hysterically because I didn’t see him coming. — I’m the jumpy type.
That’s what the holidays feel like sometimes. All of a sudden my phone is ringing off the hook — “When are you flying in?”, “Can you bring XXX for Thanksgiving dinner?”, “Are you sending a holiday card this year?”, “Don’t forget to buy presents for mom, dad, grandma, grandpa, your 789374892 in-laws, oh… and all of your nieces and nephews”.
It can seem overwhelming and like it comes out of nowhere… but we LOVE it right? I know I do. I do. I actually love the chaos and taking some time to reflect over the reason for the season.
But anything I can do to simplify and prepare is also helpful. And I’m sure many of you are thinking this same thing: HELP ME!
I wan’t to help you… and I have two fabulous plans to help get you ready for this holiday season…
1. Spice up your traditional sweet potato casserole recipe – with this spiralized one!
Hey Thanksgiving… you’re my favorite Holiday – so let’s make the dinner table more exciting. Also… this recipe is super easy and it can be made vegan by replacing butter for coconut oil. It’s made with good-for-for you ingredients, but let’s be honest… it’s Thanksgiving, and that calls for a little extra sweet – so sweet and hearty it is! See recipe below for details.
There is one piece of equipment required for this recipe that you may not have… a SPIRALIZER. <— I have that one and I love it… It’s relatively inexpensive from Amazon, and I’ve definitely consumed more veggies since purchasing. Veggies can be gross and boring – but when they’re spiralized and when you have some good veggie recipes… definitely more fun.
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- 4 Medium Sweet Potatoes, peeled and spiralized
- 2 Tbs. Organic Butter Melted (Substitute Coconut Oil to make this vegan)
- 1 Tbs. Pure Maple Syrup
- 1 Tbs. Organic Coconut Sugar or Raw Cane Sugar
- ½ Tsp. Cinnamon
- 1½ Cups Raw Pecans (chopped or whole is okay)
- 2 Tbs. Pure Maple Syrup
- 1 Can Coconut Cream
- ¾ Cup Powdered Sugar
- Place spiralized sweet potatoes, butter, maple syrup coconut sugar and cinnamon in a mixing bowl and gently stir.
- Transfer seasoned sweet potatoes to a baking dish, and bake at 375 degrees F for 35-40 minutes, or until potatoes are softened (this may take a bit longer depending on your oven).
- Turn your oven to a broil 400 degrees F - and cook for 10 minutes longer, or until sweet potatoes are slightly crispy.
- Place pecans in a frying pan and roast them for about five minutes, stirring occasionally.
- Add 2 Tbs. maple syrup and cook for five more minutes, stirring occasionally until maple syrup crystalizes around pecans - they should have a grainy texture. Immediately remove from heat and set aside in a separate bowl.
- Open can of cream coconut and scoop the top layer of coconut cream out into a mixing bowl or kitchen aid. Beat the cream until it has a whipped consistency and then add sugar. Continue to whip and add about 2 Tbs. of the remaining liquid from the can of creamed coconut. When it is finished, coconut sauce should have a texture like a thick salad dressing.
- Pour about ½ of the sweet coconut cream over the cooked sweet potatoes - I do not recommend pouring all of the coconut sauce over the sweet potatoes - leave some on the side in a pouring cup for others to add more to their casserole serving if they would like extra sweetness.
- Sprinkle candied pecan topping on top and you are ready to serve. Serve hot!
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