Thanksgiving Side Dish Magic: Creative Recipes to Delight Your Dinner Guests

Contents hide

1 Quick Overview Section:

2 Introduction:

3 Ingredients List:

4 Step-by-Step Instructions:

5 Tips and Tricks Section:

6 Nutritional Information (per serving):

7 Recipe Notes:

8 FAQs:

9 Recipe Card: Whipped Sweet Potato Casserole with Maple Pecan Topping

9.1 Related Posts

Quick Overview Section:

Recipe Rating: ★★★★☆
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 6-8
Calories: 230 (per serving)

Introduction:

Nothing brings comfort quite like my beloved Whipped Sweet Potato Casserole during Thanksgiving. This delightful dish is a family favorite, passed down through generations and always a highlight of our festive gathering. I love how the natural sweetness of the potatoes blends beautifully with the crunch of maple pecans, creating a dish that’s both decadent and wholesome. Plus, it’s vegan and gluten-free, making it perfect for all of your dinner guests!

Ingredients List:

3 large sweet potatoes (about 3 cups mashed)
1/4 cup almond milk (or any milk of your choice)
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
Topping:
- 1 cup chopped pecans
- 2 tablespoons brown sugar
- 1 tablespoon coconut oil (melted)

Possible Substitutions:

For a creamier texture, use coconut cream instead of almond milk.
Swap pecans for walnuts or hazelnuts for a different flavor profile.

Step-by-Step Instructions:

Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook Sweet Potatoes: Peel and chop sweet potatoes into chunks. Boil in salted water for about 15 minutes, or until tender. Drain and let cool slightly.
Mash the Potatoes: In a large mixing bowl, mash the sweet potatoes until smooth.
Mix Ingredients: Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Mix well until creamy.
Prepare Topping: In a separate bowl, combine chopped pecans, brown sugar, and melted coconut oil. Mix until pecans are well-coated.
Assemble Casserole: Spread the sweet potato mixture evenly in a greased Baking dish. Sprinkle the pecan topping evenly over the surface.
Bake: Bake in the preheated oven for 30 minutes or until the topping is golden brown and crispy.

Tips and Tricks Section:

Herb Infusion: Consider adding herbs like thyme or rosemary to elevate the dish’s flavor.
Make Ahead: Prepare the casserole a day in advance and store it in the fridge. Just pop it in the oven before serving!
Flavor Adjustment: Feel free to adjust the sweetness of the casserole by adding more or less maple syrup.

Nutritional Information (per serving):

Calories: 230 kcal
Macronutrients:
- Protein: 2 g
- Fat: 7 g
- Carbohydrates: 39 g
Micronutrients:
- Fiber: 5 g
- Sugar: 10 g
- Sodium: 200 mg

Recipe Notes:

Leftover Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 15 minutes, or until warmed through.

FAQs:

Can I use canned sweet potatoes?
Yes, but you’ll want to drain them well and reduce the cooking time.
How can I make this dish ahead of time?
Prepare the casserole and store it covered in the fridge, then bake before serving.
Is this dish nut-free?
Yes, you can substitute the pecans with seeds like Pumpkin or sunflower seeds for a nut-free version.
Can I use regular milk?
Absolutely! Any milk will work in this recipe.
What if I don’t like pecans?
Try using other nuts or omit the topping altogether for a simpler dish.

We would love to hear your thoughts! If you enjoyed this Whipped Sweet Potato Casserole, please leave a comment, rate the recipe, and share your Thanksgiving experience with us on social media!

Recipe Card: Whipped Sweet Potato Casserole with Maple Pecan Topping

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

Sweet Potatoes: 3 large (about 3 cups mashed)
Almond Milk: 1/4 cup
Maple Syrup: 1/4 cup
Vanilla Extract: 1 teaspoon
Cinnamon: 1 teaspoon
Nutmeg: 1/2 teaspoon
Salt: 1/4 teaspoon
Topping:
- Chopped Pecans: 1 cup
- Brown Sugar: 2 tablespoons
- Coconut Oil (melted): 1 tablespoon

Instructions:

Preheat your oven to 350°F (175°C).
Peel and chop sweet potatoes into chunks. Boil in salted water for about 15 minutes, or until tender. Drain and let cool slightly.
In a large mixing bowl, mash the sweet potatoes until smooth.
Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Mix until creamy.
In a separate bowl, combine chopped pecans, brown sugar, and melted coconut oil. Mix until well-coated.
Spread the sweet potato mixture in a greased Baking dish and sprinkle with the pecan topping.
Bake in the oven for 30 minutes or until the topping is golden brown.

Nutritional Information (per serving):

Calories: 230 kcal
Protein: 2 g
Fat: 7 g
Carbohydrates: 39 g
Fiber: 5 g
Sugar: 10 g
Sodium: 200 mg

Tips and Variations: Consider adding herbs to the mix and prepare ahead of time for convenience.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

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