Sweet Potato Casserole w/Pecan Topping
Dairy-free
Thanksgiving is drawing nearer, and for me, one of the foods I look forward to the most is Sweet Potato Casserole, especially with the pecan topping. Using dairy-free ingredients, I made a creamy and fluffy soufflé like filling, with warm fall spices that includes my favorite super food, sweet potatoes, and topped it off with a crunchy, sweet and salty pecan topping with a hint of sage and orange zest. It’s the perfect fall side that completes my Thanksgiving meal and I hope you enjoy as well.
To save time on the big day, this dish can easily be put together the day before, covered and refrigerated, then baked when ready. At the very least, I would highly recommend baking the sweet potatoes the day before to allow oven time for turkey or other sides. Store them, covered, in the fridge until needed. Serves 10-12.
Let’s begin!
Ingredients:
Instructions:
At this point, lower the oven temperature to 375℉ / 190℃ and grease or butter a 9x13 casserole dish. Remove pecan topping from fridge.