Sweet Potato Casserole
Serves 8-10
Sweet Potatoes:
4 large sweet potatoes or yams
3 Tbsp maple syrup
1/4 cup full-fat coconut milk
1/2 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1/8 tsp Sea Salt
Topping:
3/4 cup coarsely chopped pecans
2 Tbsp maple syrup
3 Tbsp maple sugar or coconut sugar
1/4 tsp Ground Cinnamon
Instructions:
Preheat the oven to 425F degrees.
Prick sweet potatoes with a fork all over, and place in the oven on a baking sheet. Roast until tender, about 1 hour. Remove from the oven and cool until cool enough to handle.
Remove the skins, place in a bowl, and add the maple syrup, coconut milk, McCormick Sea Salt, and Ground Cinnamon and Nutmeg. Mash together with a potato masher or a large fork, and then place in an oiled 8 or 9-inch square baking dish (or two smaller casserole dishes).
Sprinkle the pecans over the top, drizzle with the maple syrup and mix together the sugar and Ground Cinnamon and sprinkle over the casserole.
Lower the oven temperature to 375F degrees, and place the dish in. Bake for 20 minutes until warmed through and the topping is toasted and lightly brown.
Remove from the oven and cool slightly before serving.
Enjoy!
Keeps refrigerated for up to 1 week, when kept in an airtight container and the leftovers are perfect for using in my maple sweet potato cake recipe (see below)!
Maple Sweet Potato Cake
Makes 1 6 inch 2 layer cake
2 6-inch cake pans
Cake:
1 1/2 cups organic whole wheat pastry flour
1 cup maple sugar or coconut sugar
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp Sea Salt
3/4 cup leftover mashed sweet potato from the casserole or plain mashed sweet potato (canned puree will also work, just make sure it is just sweet potato and not in syrup)
1/4 cup pecan butter or almond butter
1 Tbsp Vanilla Extract
2 tsp Maple Flavor (optional)
1/2 cup + 2 Tbsp filtered water
2 Tbsp apple cider vinegar
1/4 cup chopped toasted pecans
Frosting:
1 15 oz can organic coconut cream (the unsweetened kind), chilled
1/2 cup raw cashew butter
1/4 cup plus 2 Tbsp maple syrup
1/4 tsp Sea Salt
2 tsp Pure Vanilla Extract
1/2 tsp Maple Flavor (optional)
1/2 tsp lemon juice or apple cider vinegar
3/4 cup coconut butter (not oil), warmed to liquid
Instructions:
Sweet Potato Casserole
Serves 8-10
Sweet Potatoes:
4 large sweet potatoes or yams
3 Tbsp maple syrup
1/4 cup full-fat coconut milk
1/2 tsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1/8 tsp Sea Salt
Topping:
3/4 cup coarsely chopped pecans
2 Tbsp maple syrup
3 Tbsp maple sugar or coconut sugar
1/4 tsp Ground Cinnamon
Instructions:
Preheat the oven to 425F degrees.
Prick sweet potatoes with a fork all over, and place in the oven on a baking sheet. Roast until tender, about 1 hour. Remove from the oven and cool until cool enough to handle.
Remove the skins, place in a bowl, and add the maple syrup, coconut milk, McCormick Sea Salt, and Ground Cinnamon and Nutmeg. Mash together with a potato masher or a large fork, and then place in an oiled 8 or 9-inch square baking dish (or two smaller casserole dishes).
Sprinkle the pecans over the top, drizzle with the maple syrup and mix together the sugar and Ground Cinnamon and sprinkle over the casserole.
Lower the oven temperature to 375F degrees, and place the dish in. Bake for 20 minutes until warmed through and the topping is toasted and lightly brown.
Remove from the oven and cool slightly before serving.
Enjoy!
Keeps refrigerated for up to 1 week, when kept in an airtight container and the leftovers are perfect for using in my maple sweet potato cake recipe (see below)!
Maple Sweet Potato Cake
Makes 1 6 inch 2 layer cake
2 6-inch cake pans
Cake:
1 1/2 cups organic whole wheat pastry flour
1 cup maple sugar or coconut sugar
1 1/2 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp Sea Salt
3/4 cup leftover mashed sweet potato from the casserole or plain mashed sweet potato
1/4 cup pecan butter or almond butter
1 Tbsp Vanilla Extract
2 tsp Maple Flavor (optional)
1/2 cup + 2 Tbsp filtered water
2 Tbsp apple cider vinegar
1/4 cup chopped toasted pecans
Frosting:
1 15 oz can organic coconut cream (the unsweetened kind), chilled
1/2 cup raw cashew butter
1/4 cup plus 2 Tbsp maple syrup
1/4 tsp Sea Salt
2 tsp Pure Vanilla Extract
1/2 tsp Maple Flavor (optional)
1/2 tsp lemon juice or apple cider vinegar
3/4 cup coconut butter (not oil), warmed to liquid
Instructions:
Adjust the oven rack to the centre position and preheat to 350 degrees Fahrenheit.
Line two six-inch-diameter cake pans with parchment paper that is two inches high on the sides. Apply a thin layer of oil to the pan sides and parchment paper.
In a large basin, whisk together flour, baking soda, sugar, ground nutmeg, cinnamon, and sea salt.
In a separate basin, whisk together sweet potato, pecan butter, maple extract, vanilla extract, and water until well incorporated. Whisk into flour mixture until completely blended.
Add cider vinegar and whisk until batter is fully incorporated and pale bubbles start to form, being careful not to overmix.
Add the pecans and fold.
Pour cake batter into the prepared pans and bake for 25 to 30 minutes, or until a tester inserted into the centre comes out almost clean with a few moist crumbs attached. Take it out of the oven.
After about an hour, fully cool the cakes in a pan on the rack. To release, cut along the pan's sides. Place the cakes onto a dish and remove the parchment paper.
In the meantime, make the frosting by combining all the ingredients in a high-speed blender or food processor, blending until smooth, except for the coconut butter. Add the coconut butter and process for a further minute while the engine is running. If the mixture becomes lumpy at any point, this is simply the fat separating due to the temperature differences. Simply keep blending until it becomes smooth.
and it will warm up; it just has to chill for a little while longer.
Transfer the frosting to a bowl and refrigerate until it reaches the consistency of whipped cream, stirring every fifteen minutes (the amount of time it takes to get this consistency varies based on the appliance and the degree of heat).
Put one layer of cake on a platter and prepare it for frosting. Cover the first layer with a layer of icing about 1/2 inch thick, and then cover the second layer. Drape the leftover icing over the cake's top and sides. If you'd like, you can use natural food colouring to tint the remaining icing and use pecans to garnish the top.
Before serving, place in the refrigerator for at least one hour.
Any cake that is left over can be refrigerated and kept for up to a week in an airtight container.
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