This nutty sweet potato casserole complements the natural flavor of yams with cinnamon, maple syrup, pecans and hazelnuts.
As a child, I thought I hated sweet potatoes. This was because I was raised on marshmallow-topped candied yams from a can, a cloying meld of mushy yams and dollar-store marshmallows thrown together in a casserole dish and popped into the oven.
As an adult, I’ve discovered a deep-seated love for actual sweet potatoes, with all their mildly sweet depth of flavor and fiber-filled richness. This recipe spotlights the natural flavor of sweet potato, complementing it with cinnamon, maple syrup, pecans and hazelnuts. It’s a dish that’s as vibrant in flavor as it is color.
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Maple Nut-Topped Sweet Potato Casserole
- 4 large sweet potatoes, cubed
- 3 T maple syrup (or more to taste), divided
- 2 T coconut oil
- 1 T cinnamon, divided
- ¼ cup pecans, chopped
- ¼ cup hazelnuts, chopped
- Salt and pepper to taste
How To Make It:
1. Preheat oven to 350F and bring a large pot of water to boil. Wash and peel sweet potatoes. Cube them.
2. Carefully add cubed sweet potatoes to boiling water. Boil 15-20 minutes until fork tender.
3. While sweet potatoes boil, mix chopped nuts with 1 ½ T maple syrup and 1 t cinnamon. Set aside.
4. Drain sweet potatoes. In a food processor or large blender, add sweet potatoes, coconut oil, salt and pepper, and remaining maple syrup and cinnamon. Purée to desired texture – I opted for smooth, some may prefer to preserve more chunk.
5. Distribute sweet potatoes evenly into a casserole dish (mine was 7×10) and spread maple nut topping over it. Bake for 20 minutes, until maple nut topping is roasted and glistening.
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