Sweet Potato Casserole

Even though I am posting this recipe in anticipation of Thanksgiving, I would personally eat this dish year round. Sweet potatoes are a go to for me, and I always keep some on hand. They are one of the few sweets that are full of health benefits. According to Harvard School of Public Health, they are rich in beta-carotene (vitamin A), vitamin b6, vitamin c, potassium, and fiber.

This casserole has lovely hints of citrus mixed with typical fall spices such as cinnamon and ginger. I'm torn between two different toppings for this casserole: one is an earthy rustic mix of pumpkin seeds, cranberries, and candied pecans while the other is a sweet tropical mix of pineapple, coconuts, and candied pecans. I love them both so I suggest you make your casserole half and half as I did in the photo below! You can also make individual casseroles with different toppings.

Ingredients

Casserole:

• 4-5 sweet potatoes (about 5 cups) (You can also do 1/2 sweet potato and 1/2 butternut squash)

• 1/2 cup fresh squeezed orange juice

• 2-3 tsp orange rind

• 1 flax egg (1 tbsp flax mixed with 3 tbsp water or orange juice)

• 2 tbsp almond butter

• 3-4 tbsp maple syrup, depending on sweet preference

• 1 tsp vanilla

• 2 tsp cinnamon

• 1/2 tsp ginger

• 1/2 tsp nutmeg

• 1/2 tsp cardamon

• 1/4 tsp allspice

• 1/2 tsp salt

• Optional: 1/8 tsp cayenne

Pineapple/Coconut/Pecan Topping:

• 1 1/2-2 small cans crushed pineapple, drained

• 1/4 cup coconut flakes or shredded coconut (your choice)

• 1/3 cup or more maple bourbon pecans

• 1 tbsp coconut sugar or Anthonys golden sugar mixed with 1/8 tsp 5 spice or allspice

Cranberry/Pepita/Pecan Topping:

• 1/3 cup dried cranberries

• 1/3 cup pumpkin seeds

• 1/3 cup or more maple bourbon pecans

• 1 tbsp coconut sugar or Anthonys golden sugar mixed with 1/8 tsp 5 spice or allspice

Maple Bourbon Pecans:

• 1 cup chopped pecans

• 1-2 tbsp maple syrup

• 1 tbsp bourbon (optional)

• 1 tsp pumpkin pie spice

• Good pinch of salt

• 1/8 tsp cayenne

Instructions:

1. Preheat oven to 375 degrees.

2. Peel and cut sweet potatoes into cubes and steam them in a steamer until soft. (If you don't have a steamer, boil them and then drain.)

3. Make maple bourbon pecans by toasting the pecans in a dry skillet. When toasted, remove skillet from heat and mix in the bourbon, maple, and spices. Let cool in skillet.

4. Place potatoes in a bowl and add all the casserole ingredients. Blend until smooth using an immersion blender or hand held beater. Taste and adjust seasoning. Pour the potato mixture into individual casserole dishes or an 8"x 8" or larger glass baking dish.

5. At this point you can cover and store the casserole for up to two days. (Do not put toppings on until you are ready to cook the casserole.)

6. Place the toppings on the casserole and cover with foil. For pineapple topping, place pineapple first, then top with shredded/flaked coconut and maple bourbon pecans. Sprinkle a light dusting of the sugar mixture on top. Bake for 25 minutes, then uncover and cook until the topping is browned-about 10 more minutes. If using individual casserole dishes, shorten the cooking time to 20 minutes uncovered.