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Sweet Potato Casserole
I fell in love with this recipe from the moment I first tried it.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Casserole
-
5
large sweet potatoes
peeled and roughly chopped
-
3
tbsp
butter
divided
-
3
tbsp
maple syrup
divided or subbed sweetener
-
1
tsp
vanilla extract
-
2
tsp
cinnamon
divided
-
1
Pinch
of nutmeg
-
Salt
to taste
Topping
-
1
cup
walnuts
chopped
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1/2
cup
unsweetened coconut flakes
chopped
-
2
tbsp
coconut oil
melted
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Fill a large saucepan with water and bring to a boil. Add the sweet potatoes and cook for 10-15 minutes until fork-tender. Remove from heat and drain.
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Preheat the oven to 350 degrees F. Add two tablespoons of butter and maple syrup, to the pot with the sweet potatoes.
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Stir in the vanilla, one teaspoon of cinnamon, nutmeg, and salt.
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Mash until smooth. Adjust salt to taste. Transfer to a baking dish.
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In a small bowl, toss the walnuts with the coconut flakes, coconut oil, remaining butter and syrup, and teaspoon of cinnamon.
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Cover the sweet potatoes with the walnut topping.
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Bake for 18-20 minutes until the walnut topping is golden. Serve warm.