I personally did not grow up with the typical sweet potato casserole topped with marshmallows being served on Thanksgiving. Typically, we would simply have, essentially, mashed sweet potatoes with butter. When I grew up and went out on my own I learned about the very popular sweet potato casserole that seemed to grace most every Thanksgiving table. I honestly could not understand why on earth people would want a casserole topped with marshmallows. Nasty! My personal preference these days is for a more nourishing version of sweet potato casserole that highlight’s the already delectable sweetness of the tuber along with some good fats from cultured butter and pastured eggs. If you are looking for a more nourishing and healthy version of this ever famous holiday side dish, check out my recipe. (I promise you won’t even miss the marshmallows!)
- 2½ pounds organic sweet potatoes, or yams, peeled and cubed
- 2 pastured eggs, lightly beaten
- 4 tablespoons cultured butter, melted plus more for the baking dish
- 2 tablespoons honey or maple syrup, optional
- Sea salt
- ½ teaspoon of cinnamon
- ½ teaspoon ginger
- Pinch of freshly grated nutmeg
- Fresh ground black pepper
- ½ cup crispy pecans, coarsely chopped (recipe follows)
- Preheat oven to 350.
- Boil potatoes in a pot of water until fork tender. Drain and mash into a large bowl.
- Add the eggs, butter, honey or maple syrup, sea salt, cinnamon, ginger, nutmeg and pepper. Stir this mixture until well-blended and smooth.
- Butter an 8×8 inch baking dish.
- Pour the sweet potato mixture into the pan and sprinkle the top with crispy pecans.
- Bake for 30-40 minutes, until a bit puffy.
4 cups pecan halves
2 teaspoons sea salt
Mix pecans with salt and ﬁltered water in a bowl and leave in a warm place for at least 7 hours, or overnight. Drain in a colander. Spread pecans on a stainless steel baking pan and place in a warm oven (no more than 150 degrees Fahrenheit) for 12 to 24 hours, until completely dry and crispy. Store in an airtight container.
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