This recipe is a Thanksgiving staple.
There are many variations of sweet potato casserole, but I think this one is the perfect blend of savory and sweet. This recipe has gotten many praises over the years when I make it at Thanksgiving time, and I hope it does the same for you.
This is gluten free and refined sugar free. I use almond flour instead of wheat and I sweeten the topping with some maple sugar -which is unrefined sugar, a much healthier alternative, similar to coconut sugar. (Unrefined sugar is in its natural form and goes through no chemical processes, unlike white sugar).
There are 3 ways that I have found to work for getting the sweet potatoes soft to mash:
- Peel sweet potatoes, cube into small pieces, and boil until soft.
- Speed cook in microwave if you have that setting (don’t forget to pierce it with a fork all over before).
- Bake in oven (this one is a bit more time consuming).
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