I officially have a "casserole" on Minimalist Baker. My grandmothers would be so proud.
Is it too early to start dreaming up my Thanksgiving menu? Please say no.
If I'm being honest, I look most forward to three things at Thanksgiving:
Dinner rolls
Pumpkin pie
& the sweet potato dish (in any and all forms)
Are you surprised they're all sugar and carbs? I'm not.
This may technically be a sweet potato casserole, but it's my modern take.
For one, there's little-to-no (vegan) butter involved.
Second, it's naturally sweetened with maple syrup and coconut sugar.
Third, I added butternut squash for true autumnal flavor.
Lastly, I replaced the marshmallows with coconut sugar-toasted pecans.
I think your Aunt Sally would still be proud if you brought this to the dinner table, even though it's hippie-approved.
Plus, it's simple requiring just 10 basic ingredients and about 1 hour to prepare.
Most importantly, it tastes amazing. It's:
Buttery
Slightly crunchy
Perfectly sweet
Cinnamon-infused
Satisfying
& Simple
Though I created this recipe with Thanksgiving in mind, it's ideal for so many other occasions. I could see this as a side dish at fall gatherings and weeknight meals alike, or even as a fall and winter brunch item. If you and your guests have a sweet tooth like me, this will be the first thing to disappear from the table.
If you try this recipe, let us know! Leave a comment, rate it (once you've tried it), and don't forget to take a picture and tag it #minimalistbaker on Instagram! We'd love to see how yours turns out. Cheers and happy baking, friends!
- 3 large (or 6 small | ~ 1 lb. or 453 g) sweet potatoes, halved (skin on | organic when possible)
- 6 cups (840 g) butternut squash (~ 1 small butternut squash)
- 2 Tbsp (30 ml) grape seed or melted coconut oil, divided
- Pinch each sea salt + black pepper
- Pinch ground cinnamon
- 1 Tbsp (15 ml) maple syrup
- 1 Tbsp (14 g) vegan butter
- 1 cup (100 g) pecans, roughly chopped
- 1 Tbsp (15 ml) coconut oil
- 1 Tbsp (12 g) coconut sugar
- 1 Tbsp (15 ml) maple syrup
- Pinch ground cinnamon
- Pinch sea salt
- optional: 1 Tbsp (14 g) vegan butter
- Preheat oven to 400 degrees F and lightly grease (or line with parchment paper) 2 large, rimmed baking sheets. Also lightly grease a small baking dish (8x8 inch is ideal).
- Add halved sweet potatoes to one baking sheet, and the cubed butternut squash to another. Drizzle each with 1 Tbsp grape seed or melted coconut oil.
- Sprinkle with a pinch of salt and pepper. Rub sweet potatoes together to distribute the oil, and toss the butternut squash as well.
- Roast butternut squash for 15 minutes, then remove from oven and test doneness. It should be very fork tender and easily mashed. Once it's done, remove from oven and set aside.
- Depending on the size of your sweet potatoes, they should take anywhere from 20-35 minutes total. Remove from oven when very soft to the touch. Then reduce oven heat to 350 degrees F.
- Heat a large skillet over medium heat. Add chopped pecans and toast for 5 minutes, stirring frequently. If smoking or browning too quickly, turn heat to medium-low or low.
- At the 5-minute mark, add coconut oil, coconut sugar, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
- Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to thoroughly mash.
- Add another pinch salt + pepper, ground cinnamon, maple syrup and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
- Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans. Add 1 Tbsp vegan butter, cubed, to add additional moisture and flavor (optional).
- Bake for 10-15 minutes, or until completely warmed through and fragrant. Let cool briefly and then serve.
- Leftovers store well in the refrigerator for 2-3 days, though best when fresh. Reheat in a 350 degree F oven, or in the microwave.
Original Content: Butternut Pecan Sweet Potato Casserole
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