SWEET POTATO CASSEROLE WITH CANDIED PECANS
Sweet Potatoes are always a welcome gift at holiday meals, but once the season is over, I find myself in need of a new recipe to create. This sweet potato casserole recipe with candied pecans is a delicious side dish that’s perfect for Thanksgiving or any other day of the year.
3 sweet potatoes, cooked and peeled
⅓ cup unsweetened almond milk
1 tsp. Vanilla extract
¼ tsp. Salt
1 ½ c pecans, chopped
3 T butter, melted
½ tsp. Cinnamon
Sugar-Free Candied Pecan Topping Ingredients:
How to make sugar-free Sweet Potato Casserole:
Preheat oven to 350 degrees, and spray an 8x8 inch pan with nonstick cooking spray. Set aside.
In a food processor or with an electric hand mixer, combine the cooked and peeled sweet potatoes, almond milk, vanilla, salt, and Lakanto sweetener. Puree or mix until ingredients are blended and smooth.
Pour into the prepared pan, and spread into an even layer.
Prepare and sprinkle the topping over the sweet potatoes.
Bake at 350 degrees for about 25 minutes, or until the edges are bubbly. If the topping is browning too quickly you can cover it with aluminum foil.
Making the Candied Pecan Topping:
Combine all topping ingredients (pecans, melted butter, cinnamon, +Lakanto Sweetener of choice) together in a bowl and sprinkle over sweet potatoes.