Sweet Potato Casserole

If you are starting to plan out your Thanksgiving menu then this one is for you. I “real foodinized” an old family sweet potato casserole recipe that called for 2 cups of brown sugar…yikes!

Ingreadient

• 2 sweet potatoes
• 3 tablespoons butter (preferably unsalted)
• 2 teaspoons pure vanilla extract
• 1/3 cup milk
• 1 egg
• 1 tablespoon pure maple syrup
• 1 cup pecans (chopped)
• 1/3 cup whole-wheat flour
• 4 tablespoons butter (preferably unsalted)
• 1 tablespoon pure maple syrup

Step by step

1. Preheat oven to 350 degrees F.
2. Peel, cube and boil sweet potatoes until tender. If you cut the cubes small enough (1 ½” to 2”) they shouldn’t take more than 10 minutes. Drain potatoes.
3. Add the butter, vanilla, milk, egg and syrup to potatoes and mash/mix together by hand with a potato masher or fork or you can use an electric mixer.
4. Transfer mashed potato mixture to a square casserole dish.
5. Mix together the pecans and flour for the topping. Melt the butter and syrup together and stir into the pecan mixture.
6. Evenly spread pecan topping on top of the potatoes in casserole dish.
7. Bake for 20 – 25 minutes or until bubbly.