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4.41
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Sweet Potato Casserole with Pecans
Chunky Sweet Potato Casserole is a wonderful way to celebrate a great side dish.
Course
Side Dish
Cuisine
Casserole
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
6
Servings
Calories
380
kcal
Author
Ginny McMeans
Ingredients
3
pounds
sweet potatoes
½
cup
coconut sugar
- organic
2
tablespoons
chickpea flour (you can use almond flour too)
1 ½
teaspoons
ground cinnamon
4
tablespoons
dairy free butter
¼
cup
raisins
½
cup
pecans
- coarsely chopped
Instructions
Preheat oven to 350 degrees.
Lightly grease an 8x10 casserole dish.
Peel the sweet potatoes and cut into bite-sized chunks. Set aside.
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 large bowl and mix in the raisins, pecans and sweet potatoes.
Pour into the prepared casserole.
Bake at 350 degrees for 50 minutes.
Notes
You can keep the unbaked casserole, covered in the refrigerator for up to 3 days.
Nutrition
Serving:
1
Serving
|
Calories:
380
kcal
|
Carbohydrates:
65
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
215
mg
|
Potassium:
869
mg
|
Fiber:
9
g
|
Sugar:
19
g
|
Vitamin A:
32176
IU
|
Vitamin C:
6
mg
|
Calcium:
81
mg
|
Iron:
2
mg