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.
(Related: Sweet Potato Chips)
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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.
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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