Description
These sweet potatoes are back in vogue as a superfood, full of fiber, vitamins, minerals, antioxidants, and anti-inflammatory nutrients. Nutritious, delicious, and affordable, what’s not to love!
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Ingredients
Units
Scale
- 12 or so small to medium sweet potatoes
- 1 tsp salt (to taste)
- 1 tsp cinnamon
- 1 tsp vanilla
- 1/2 cup unsweetened almond/coconut creamer
- 1 cup pecans, chopped
- 3/4 cup Swerve brown sugar replacement
- 1/3 stick butter, cut up
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Line a baking sheet with aluminum foil or parchment paper.
- Wash potatoes and bake on sheet for 45 minutes or until soft. Some will burst with sugar, this is ok!
- Lower oven temperature to 350 degrees Fahrenheit.
- While warm, peel potatoes and place in bowl of stand mixer. Beat with whisk attachment, gradually increasing speed to high. Beat on high until fluffy.
- Add salt, cinnamon, vanilla, and unsweetened creamer and beat on high until light and fluffy, 3-4 minutes.
- Spread in 13 x 9” baking dish and cover with ¾ cup Swerve brown sugar, pecans and pats of butter.
- Bake in oven for about 30 minutes or until pecans toast and casserole bubbles.
Keywords: southern, savory, sweet, potatoes