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Monday, November 1, 2010

Maple/ Almond-Pecan glazed Sweet Potato Casserole

Holidays are around the corner. This is a great side dish that goes very well with all the holiday fixings. Sweet potatoes are one of the best vegetables you can eat. They're loaded with carotenoids, vitamin C, potassium, and fiber.


• 6 medium sweet potatoes or 5 cups of canned sweet potatoes

• ¼ cup butter

• ¼ cup maple syrup

• ¼ cup light brown sugar

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon ground cardamom

• ¼ cup orange juice

• ½ teaspoon salt

• 1 teaspoon vanilla


1/4 cup butter

1/4 cup brown sugar, packed

1/2 cup of oats

3/4 cups chopped pecans

1/2 cup chopped almonds

3-4 tablespoons maple syrup

6-8 servings


*If using fresh sweet potatoes, place in a deep pan; cover with water and cook, covered for 25-35 minutes or just until tender. (I used a pressure cooker)

*Drain, cool slightly.

*Mash the sweet potatoes with the butter until smooth. Add orange juice, vanilla, sugar, maple syrup, salt, cardamom, nutmeg and cinnamon.

*Pour into prepared casserole dish.

*Mix the topping ingredients together until well-combined.

*Spread or sprinkle over the casserole.

*Cover the baking dish with aluminum foil.

*Bake at 350 degrees preheated oven for 30-40 minutes.

*Remove foil during the last 10 minutes to allow sugars to caramelize.

Recipe modified by Surekha from orginal recipes at and

All Photographs by Surekha
except Sweet potatoes Photograph by kthread Kristen Taylor

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