This is an all-time favorite recipe from my old blog. It even made it into the Paleo Magazine Holiday Cookbook once upon a time! I get so many requests I figured it was about time I get it posted again, and just in time for Thanksgiving.

This is an old traditional casserole recipe that I’ve tweaked over time to make it “real-food” friendly.

Not perfect, but a definite upgrade, and I promise, just as delicious.

In this upgraded version of your traditional casserole we’re swapping out the refined sugars for delicious and nutritious (minerals!) organic maple syrup. You have the option to omit or upgrade your marshmallows with a higher-quality-real-ingredients version such as these, (there are also options available at Whole Foods, Sprouts, etc.) to enjoy this delicious family favorite while still sticking to real-food.

HEALTH BENEFITS OF SWEET POTATOES

Marshmallows aside (pretty sure paleolithic man didn’t have ’em…but we do and it’s the holidays after all!), sweet potatoes are a healthy source of fiber, B vitamins, vitamin C, minerals iron, calcium, selenium, antioxidants and fiber. Sweet potatoes are high in the antioxidant  beta-carotene.

Enjoy, share, and let me know if it’s a hit in the comments below!

RECIPE

Prep
25 minutes

Cooking
35 minutes

Servings
16

INGREDIENTS

2 1/2 lbs sweet potatoes, peeled

1/2 cup maple syrup

1/4 cup grass-fed butter, plus extra to grease the pan

1 1/2 tsp sea salt

1/2 tsp vanilla extract

1/2 cup chopped pecans, divided

2 cups mini marshmallows (you can find ‘cleaner’ options at your health-foods store).

DIRECTIONS
  1. Pre-heat oven to 375 degrees (skip this step if making ahead of time).
  2. Place the peeled sweet potatoes in a large pot with water and bring to a boil. Simmer for about 15 minutes or until tender. Drain and cool slightly.
  3. Place the potatoes in a large bowl and add the maple syrup, butter, salt and vanilla. Mash with a potato masher or fork.
  4. Fold in 1/4 cup of pecans and pour the mixture into an 11×7 inch greased glass baking or casserole dish.
  5. Sprinkle with the remaining pecans and marshmallows.
  6. Bake at 375 for 35 minutes or until golden. Serve and ENJOY!

You can make this ahead and freeze which cuts down on day-of cooking! Omit the pecan and marshmallow topping until you’re ready to bake. I pull casserole out of the freezer the morning of and let thaw on the counter.

LIKE THIS RECIPE?

Grab more of Katie’s winter favorites in her free Simple + Seasonal Winter Recipe Collection. All recipes are gluten, dairy and refined sugar-free as well as Grown Up Reset and kid approved!