Sweet Potato Casserole with Pecans and Raisins 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 Sweet Potato Casserole with Pecans.
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.
It only takes 15 minutes to put the recipe together. The rest of the time is in the baking. And you can prepare it ahead a few days and bake the day of the meal.
Sweet Potato Casserole with Pecans has an Amazing Topping!
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.
Everyone appreciates the nice bites os sweet potato as a change from the mashed casserole. Such a beautiful and delicious topping too.
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Are Yams Sweet Potatoes?
Let me tell you the short answer – Yes! Now let me be more clear.
I have never seen a real yam in person. It is rough, dark brown, a little hairy looking and white on the inside. I am sure they are in grocery stores somewhere but never in the ones I’ve visited.
The vegetables that we see in the grocery store that are marked as yams are sweet potatoes. They come in different shades and the more orange they are the sweeter they are.
Usually, the whiter ones are called yams – but they’re sweet potatoes.
Sweet potatoes may be pointy at the ends but not especially. The color of the sweet potato in this recipe is the sweet potato that we use in most recipes.
For this recipe (and most)? Go for orange.
Raisin Sweet Potato Casserole with Pecans
- Preheat oven to 350 degrees.
- Lightly grease an 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!