Chunky – Raisin Sweet Potato Casserole is an updated version of sweet potato casserole. Lots of nice big bites with a new sweet pecan topping.
I’m always looking for a new side dish to go with our dinner. Especially one with a vegetable that I don’t use all the time. I found it with this recipe for Raisin Sweet Potato Casserole.
Sweet potatoes have become used more often over the last couple of years and they aren’t just relegated to the holiday table. Sweet potato fries and roasted sweet potatoes come to mind.
This recipe is keeping the holidays in mind but the sweet potatoes are bite size chunks versus mashed. The topping is also made with coconut sugar, raisins and pecans which helps keep the sweetness a bit more mellow.
You can even cut the topping in half and you’ll still get that nice festive feel of comfort and abundance. So let the fun begin and have a new vegetable dish on the table. For any day or a holiday.
Chunky - Raisin Sweet Potato Casserole
Chunky Raisin Sweet Potato Casserole
Preheat oven to 350 degrees.
Lightly grease a 8x10 casserole dish.
- Peel the sweet potatoes and cut into large chunks.
- Place the chunks into the prepared casserole dish - in one layer.
In a small food processor add coconut sugar, chickpea flour, cinnamon and dairy free butter. Mix until well combined.
Dump in a small bowl and mix in the raisins and pecans.
Sprinkle evenly over the sweet potatoes.
Bake at 350 degrees for 30 minutes.
You can keep the unbaked casserole, covered in the refrigerator for up to 3 days.
What do you think? Pretty simple, huh! So just remember when you’re putting this casserole together that it’s a hit in the making!