Sweet Potato Recipe Cookie And Kate

This sweet potato casserole is for everyone, even the people who don’t like sweet potato casserole. I’m serious! If you enjoy sweet potato casserole, I’m confident you’ll love this marshmallow-free version.

If you don’t like sweet potato casserole, this recipe will change your mind. I know it will, because it changed mine. I’ve sworn for years that

This sweet potato casserole features an ultra creamy, pillowy interior with deep sweet potato flavor. The buttery pecan topping is crunchy-tender and lightly sweet, with optional fresh rosemary.

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We’ll roast the sweet potatoes whole in the oven until they’re tender and cooked through. The sweet potato condenses and caramelizes in the oven, producing superior flavor. Boiling chunks of sweet potatoes just adds more moisture.

Baking takes longer than boiling, but it’s easy and worth the wait. You can bake the sweet potatoes in advance or go ahead and prepare the whole dish in advance, if desired. More on that in the next section.

In this recipe, toasted pecans and creamy sweet potatoes take center stage. There are no puffy marshmallows getting in the way, and no flour to damper the flavors. Make this recipe and I think you’ll agree with me.

Perfect Roasted Potatoes Recipe

Sugar to sweet potato casserole when the sweet potatoes themselves are already sweet. I reduced the sugar in the filling and the topping as much as I could, while still retaining that classic holiday flavor. Success!

I added some finely snipped rosemary to the topping, which lends a lovely savory, herbal note to the dish. It’s subtle but so nice.

Throw your pecans in the food processor and blitz! As a bonus, if you chop your pecans more finely than shown here in the photos, your topping will look more abundant even though you’re using the same amount.

Pecan Sweet Potato Casserole Recipe

I’ll admit that preparing the rosemary is a little fussy. If you have clean kitchen scissors, simply snip the fresh rosemary leaves in tiny increments until you have about two teaspoons’ worth (you’ll need a couple of short sprigs). Snipping is easier than chopping, that’s for sure.

This naturally sweetened sweet potato casserole already has significantly less added sugar than most recipes. To bring it down even further, you can reduce or omit the maple syrup in the filling. I included the maple syrup because it tastes more decadent and holiday-like with it, but I also enjoyed the version without. Up to you!

You can roast the sweet potatoes in advance and chill them for later. Or, prepare the whole dish up to three days in advance and refrigerate until you’re ready to bake. Since your dish is starting off cold, it will likely need an additional five minutes or so in the oven.

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Make this sweet potato casserole recipe for the holidays! Topped with buttery pecans, this creamy sweet potato casserole will be a BIG hit. Recipe yields 8 to 10 servings.

Make it nut free: While I haven’t tried, I think that pepitas (green pumpkin seeds) would be nice in place of the pecans. Blitz them in a food processor until they’re finely chopped and proceed as directed. Be sure to use a nut-free milk, and let me know how this turns out in the comments if you give it a try!

Prepare in advance: You can roast the sweet potatoes in advance and chill them for later. Or, prepare the whole dish up to 3 days in advance and refrigerate until you’re ready to bake. Your dish will likely need an additional 5 minutes or so in the oven since it’s starting off cold.

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Freeze it: Prepare the dish as directed through the assembly in step 5. To minimize freezer burn, refrigerate the dish until fully chilled. Then, wrap or cover well and freeze for up to 6 months. Defrost in the fridge overnight then bake as directed, allowing some extra time in the oven since it started off cold.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

Vegan Sweet Potato Recipes (sweet & Savory)

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© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and delicious.

Baked sweet potatoes are always a nice side dish. They also make a great weeknight meal if you top them well. You’ll find several of my favorite flavor variations below.

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In my baked sweet potato recipe testing, I was surprised to find so many parallels to baked potatoes. It’s easy to lump sweet potatoes (commonly called yams) and potatoes together, but they come from different plant families. They’re only distantly related, but I’ve realized that they do bake up similarly.

Both are best baked in the oven without foil, directly on the rack, at high heat. You’ll learn why and find the full recipe below!

Before baking, use a fork to prick each sweet potato several times. You don’t need to jab the fork in deep. We’re creating steam vents. Otherwise the pressure in the sweet potato could build up so high in the oven that it explodes—an unlikely possibility but one best avoided!

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Sweet potatoes don’t bake evenly when placed on a baking sheet. They turn out much better when baked directly on the rack. To avoid any drips landing at the bottom of the oven, line a rimmed baking sheet with parchment paper and place it on the rack directly below the sweet potato. (To reiterate: don’t place a parchment-lined baking sheet on the bottom rack of the oven as the paper might burn.)

Wrapping the sweet potatoes in aluminum foil. Foil traps moisture, and we want the excess moisture to escape from the sweet potato during baking. That way, we’ll get delicious condensed flavor inside and avoid soggy skin on the outside.

The perfect temperature for baking sweet potatoes is 450 degrees Fahrenheit. I can’t explain the science, but my sweet potatoes baked at 450 turned out far better than at 400. They’re silky smooth and creamy on the inside, plus they bake more quickly. Even the largest sweet potato (around 12 ounces) was done within an hour.

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Rub your sweet potatoes with a very light coating of olive oil before baking. With the oil, the skin turns darker and has a more paper-like texture, which makes it much nicer to eat. I wouldn’t call it crispy or irresistible, just

Season with salt and pepper, add several pats of butter, and finish with a sprinkling of chopped chives or green onion. Add a dollop of sour cream or sprinkle of grated Parmesan if you’re in the mood. Inspired by my Savory Mashed Sweet Potatoes.

Top with chopped red bell pepper and green onion, black beans, crumbled feta or shredded Monterey jack cheese, toasted pepitas (green pumpkin seeds), avocado and/or a dollop of sour cream. Inspired by my Black Bean Sweet Potato Enchiladas.

Savory Mashed Sweet Potatoes

Top with pats of butter, toasted and finely chopped pecans, a light sprinkle of fresh chopped rosemary (trust me) and a light drizzle of maple syrup (or sprinkle of brown sugar). Season to taste with salt. Inspired by my Pecan Sweet Potato Casserole.

Don’t miss the Quinoa-Stuffed Sweet Potatoes in my cookbook, Love Real Food (page 145)! Featuring chickpeas, goat cheese and fresh flavorings, they’re still my favorite.

Make the perfect baked sweet potato with this simple recipe! These baked sweet potatoes are perfectly tender throughout and silky smooth. Bake up just one sweet potato or several in the oven at once, then top as desired.

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Optional: For improved sweet potato skin (in both texture and flavor), rub each sweet potato very lightly with extra-virgin olive oil before baking.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #.

Spicy Sweet Potato Dip

Subscribe to our email newsletter! As a thank you, we'll give you our welcome guide with 5 printable dinner recipes. (It's all free.)

© Cookie and Kate 2010 - 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC.Unlike sweet potato casseroles with marshmallows on top, roasted sweet potatoes have an inherently savory side to them. That’s why I love them.

Sweet potatoes until I discovered sweet potato fries. Roasted sweet potatoes were just a sidestep away, and they’re certainly healthier than deep-fried varieties. Do you know that sweet potatoes are a great source of fiber, plus vitamins A and B6?

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Since we’re going back to basics this month, I’m sharing my tested and perfected roasted sweet potatoes recipe. As you’ll see, roasted sweet potatoes make a wonderful side dish,