Maple Pecan Sweet Potato Casserole
Ingredients
- 3 large sweet potatoes
- ½ cup chopped pecans
- 1 (10oz) bag of jumbo sized marshmallows
- ½ cup pure maple syrup
- 2 tbsp extra virgin olive oil (or coconut oil)
- ½ cup unsweetened almond milk
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350 degrees. Peel and chop the potatoes into small cubes. Spread the potatoes out onto a baking sheet in an even layer (this may take two baking sheets depending on how big yours are). Drizzle the olive oil over the potatoes, and season with a pinch of salt. Toss to combine, then bake for 30-40 minutes, until soft.
- When the potatoes are done baking, transfer them to a food processor. Add the maple syrup, almond milk, and vanilla. Blend for about 30 seconds, until you have a smooth consistency. Do not over blend because this could cause the potatoes to become gummy.
- Remove the blade from the food processor, then stir in the chopped pecans.
- Spray a 9x9 baking dish with non-stick spray, and transfer the sweet potatoes into the dish. Use a spoon to smooth out the top. Place the marshmallows on top in even rows so they cover all of the potatoes.
- Place the dish in the oven and bake for another 10-15 minutes. Then, turn on the broiler and let the marshmallows brown. This will only take 3-4 minutes, so watch them closely because they will burn very quickly.
- Once the marshmallows have turned slightly brown, remove from the oven and let it cool for at least 5 minutes before serving.
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