Not unlike many of you I’m sure, childhood memories of sweet potato casserole involve loads of brown sugar, marshmallows, canned sweet potatoes, and butter. I think of that now and wonder how we never had a heart attack as youngsters.
Sweet potatoes are well, sweet, so there really is no need to over dress them with a sweetener of any kind. That said, this recipe does call for pitted dates, which add texture and a “candied” crust, but using them is completely optional. Oh, and the touch of fresh thyme adds a lovely savory hint!
2 pounds sweet potatoes, peeled, and cut into large cubes
2 tablespoons almond milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon fresh thyme leaves, finely chopped
1/4 teaspoon ground ginger
1/4 cup pitted medjool dates, finely chopped
2 tablespoons coconut oil, melted
3 tablespoons shredded and unsweetened coconut
1/4 cup pecans, chopped
1. Preheat oven to 400°.
2. Bring a large pot of water to a boil over high heat. Add potatoes, reduce heat to medium, and cook until tender, about 10 minutes. Drain and return potatoes to the pot.
3. Using a hand mixer, whip sweet potatoes with almond milk, vanilla, cinnamon, nutmeg, allspice, thyme, and ginger.
4. In a mixing bowl, combine dates, coconut oil, shredded coconut, and pecans. Stir to combine.
5. Lightly grease a 9 x 11 casserole dish with coconut oil and spoon in sweet potatoes. Top evenly with date and coconut blend. Bake for 15 minutes.