You'll think Christmas is right around the corner when the sweet scent of this incredibly flavorful Sweet Potato Casserole fills your kitchen! This delicious recipe was created by Rena Hodel! She says,
“Our family of 6 did not leave 1 bite, so double the recipe if cooking for a large group. I thought it was delicious because of the perfect texture and blend of flavors. For the kiddos, it was all about the marshmallows! There are many recipes online for paleo marshmallows, but I have never made them. I found a bag at Hy-Vee that was allergy friendly and non-GMO that did not contain HFCS, so I decided to use these.”
Will you be enjoying this Sweet Potato Casserole with marshmallows or without?
Sweet Potato Casserole
Ingredients
- 2 lbs sweet potatoes peeled & sliced
- 1/4 cup Coconut Milk
- 1/4 cup pure maple syrup
- 4 tbsp salted butter Kerrygold
- 1 tsp Cinnamon
- 1 tsp Salt
- 1-1 1/2 cups or more pecans chopped & toasted
- 1 cup marshmallows
Instructions
- Boil sweet potatoes for 20-30 minutes until soft. Preheat oven to 350 while boiling.
- Drain cooked potatoes thoroughly. Add coconut milk, maple syrup, butter, cinnamon, and salt.
- Whip until very smooth and blended with a hand or stand mixer. Spread mixture into a buttered casserole dish.
- Top with pecans and marshmallows. Bake 20-25 minutes until potatoes are bubbly and marshmallows are browned.
* These statements have not been evaluated by the Food and Drug Administration. The product mentioned in this article are not intended to diagnose, treat, cure, or prevent any disease. The information in this article is not intended to replace any recommendations or relationship with your physician. Please review references sited at end of article for scientific support of any claims made.
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