Simple Sweet Potato Casserole
Fall is here, and the holidays are just around the corner. Whether you are craving a simple and savory side dish for a week-night supper, or already thinking about what will accompany your Thanksgiving turkey, this simply sweet potato dish hits the spot. Sweet potatoes are always present on our family’s table around this time of year, in one way or another. Simple baked sweet potato halves with a little butter and pecans, or sweet potato soufflé topped with marsh mellows are traditional ways our family prepares this seasonal veggie. In this recipe we have mixed it up a bit, but still keeping it simple and sweet, a savory crowd pleaser that everyone will enjoy!
Simple Sweet Potato Casserole
Prep: 15 min./Bake time: 45min./Serves 6-8 (side portions)
- 6 or so sweet potatoes or yams- peeled and sliced in thin rounds
- 3/4+ Cup heavy whipping cream
- 1 whole garlic clove- skin removed and minced
- 1/4-1/2 teaspoon nutmeg
- 1/4-1/2 teaspoon ground cinnamon
- 3/4+ Cup pecans- sweetened and roasted (Moorehead Pecans)
- 1/2 teaspoon honey
- 1/2 teaspoon maple syrup (Highland Sugarworks Maple Syrup)
Using a tad (about 1/4 Tablespoon) of butter or ghee, sauté garlic over medium heat for about a minute. Then add heavy whipping cream, nutmeg and cinnamon and bring to a rolling boil. Remove from heat. Place sweet potato or yam rounds into a glass oven safe baking dish (about 9X11) and pour hot spiced cream over the top. Cover and place into a preheated 400 degree oven for about 45 minutes (until tender and soft). Remove from oven, scatter the top with honey, maple roasted pecans and indulge in this seasonal dish.
Prepare honey, maple roasted pecans by spreading pecans into a glass baking dish and scatter with tiny bits of butter or ghee (1/2 tablespoon at most). Place into a preheated 200 degree oven onto the center and bake about 15 minutes. Remove and toss until pecans completely coated. Then sprinkle and toss nuts with about 1/2 teaspoon of maple syrup and 1/2 teaspoon of honey. Place back into oven and bake for 45 minutes longer, stirring every 15 minutes. Know that the pecans will continue to cook once they come out so don’t let them get too dark.
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Exquisite photography and cannot wait to try this recipe! The maple syrup is going to make it sooo good.