Sweet Potato Casserole

Instructions

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Wash sweet potatoes, pierce with a fork, and bake on a baking sheet for about 1 hour, or until tender.
3. Let cool slightly, peel, and transfer flesh to a mixing bowl.
4. Mash sweet potatoes until smooth.
5. In a separate bowl, whisk together melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and salt.
6. Add the wet ingredients to the mashed sweet potatoes; mix well.
7. Pour mixture into the prepared baking dish and spread evenly.
8. Sprinkle with pecans (optional).
9. Bake for 25-30 minutes, or until golden brown and bubbly.
10. Cool slightly before serving.

Keto/Low-Carb Variations

Love this casserole but watching your carb intake? Here’s how to adapt it:

• Replace brown sugar with erythritol or stevia.
• Use almond milk or coconut milk instead of regular milk.
• Substitute sweet potatoes with mashed cauliflower, or a cauliflower/butternut squash mix.
• Omit pecans, or use crushed almonds.

Tips for Sweet Potato Casserole Perfection

• Use firm, blemish-free sweet potatoes.
• Adjust brown sugar to your liking.
• Add a dash of orange zest or orange juice for extra flavor.
• Use some cream cheese in place of butter for extra creaminess.
• Let it rest a few minutes before serving to let the flavors blend.

Frequently Asked Questions (FAQs)

• Q: Can I make this ahead? A: Yes! Prepare it a day in advance, cover tightly, and refrigerate. Reheat before serving.
• Q: Can I freeze it? A: Yes, freeze it *before* baking. Thaw overnight in the fridge and bake as directed.
• Q: Can I use canned sweet potatoes? A: Fresh are best for flavor and texture, but canned will work in a pinch.
• Q: Can I use other nuts? A: Absolutely! Walnuts, almonds, or hazelnuts are great substitutes.
• Q: Can I make it vegan? A: Yes! Use flax or chia eggs and a vegan butter substitute.

Enjoy experimenting and making this recipe your own! Happy baking!