Bella's Belly Blog

Gluten-free, vegan option available

With Thanksgiving around the corner, it is time for my favorite Turkey Day staple. Here’s a recipe for my family’s sweet potato butternut casserole with candied pecans — a fail-proof winner! You can also incorporate butternut squash to make the dish lighter and it will still be incredibly delicious — more like a sweet potato/ butternut crumble than a veggie side. Perfect for holiday gatherings or as a warm side dish for any occasion!

Yields: 8 servings

Prep time: 10 minutes

Total time: 60 minutes

Ingredients

Casserole:

• 3 cups mashed sweet potatoes (about 3 medium sweet potatoes)
• 1 egg 
• 1/4 cup brown sugar
• 1/2 tsp vanilla extract
• 3 tbsp melted butter (Earth Balance or your preferred dairy-free butter)
• 3 tbsp milk of choice (almond, oat, or regular milk)
• 1/4 tsp salt

Pecan Topping:

• 1/2 cup brown sugar
• 1/2 cup chopped pecans, chopped
• 1/2 cup walnuts, chopped 
• 3 tbsp melted butter

Instructions

Step 1: Roast and Prepare the Vegetables

1. Preheat your oven to 400°F.
2. Roast sweet potatoes on a lined baking sheet for 35-45 minutes, or until tender.
3. Allow the vegetables to cool slightly, then scoop out the flesh and mash with a fork or puree in a food processor until smooth.

Step 2: Make the Casserole

1. In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, vanilla, melted butter, milk, and salt.
2. Mix until well incorporated and smooth.
3. Pour the mixture into a greased casserole dish, smoothing the top evenly.

Step 3: Prepare the Pecan Topping

1. In a small bowl, mix together brown sugar, chopped walnuts, and chopped pecans.
2. Sauté on low heat with the melted butter until the sugar begins to caramelize.  
3. Sprinkle this mixture evenly over the casserole.

Step 4: Bake

1. Place the casserole, uncovered, in the oven and bake for 1 hour at 350°F.
2. Let cool slightly before serving. Enjoy this rich and flavorful casserole!