Bourbon Pecan Sweet Potato Casserole (Edit recipe)

Georgia Grinders

39 recipes
|
18 followers

save

View original recipe

PREP TIME

20 minutes

COOK TIME

1 hour and 15 minutes

INGREDIENTS

Serves: 8-10

Ingredients

4 Sweet Potato, large
.25 cup Pure Maple Syrup
.5 cup Chocolate Bourbon Pecan Butter
2 Tbsp Makers Mark Bourbon, (optional)
2 Tbsp Vegan Buttery Spread, melted (or regular if not dairy-free)
.5 cup Coconut Milk, canned
1 tsp Sea Salt, or to taste
1 tsp Ground Cinnamon, or to taste
1 tsp Paprika, or to taste
.5-1 cup Parmesan Cheese, (vegan)
.5 cup Pecans, candied
bunch Sage, chopped/crush, or handful fresh parsley. chopped

Shop

Get Ingredients with

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set oven to 400 F. Pierce sweet potatoes with a fork and roast for about 45 minutes. Or pierce with a fork and heat in the microwave for about 5-7 minutes, until soft. Roasting will add extra flavor but microwave version works if short on time.
Once sweet potatoes are done, set aside to cool. Reduce oven to 350 F and spray an 8x8 baking dish with olive oil spray.
Whisk together maple syrup, bourbon pecan butter, bourbon, vegan butter and canned coconut milk. Set aside.
Slice sweet potatoes in half and scoop out the flesh into a large bowl. Mash with a fork or potato masher until fully mashed. Pour in the wet ingredients, cinnamon, paprika and sea salt.
Once completely mixed, spread into baking dish and top with parmesan then candied pecans. Bake in the oven for about 30 minutes and enjoy immediately with fresh herbs of choice

Notes

Recipe by Selena at the Nutritious Kitchen

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	352
Fat:	23 g
Carbohydrates:	31 g
Protein:	5 g
Cholesterol:	4 g
Sodium:	490 mg
Fiber:	6 g
Sugars:	14 g
Calculated for total recipe.