Serves 4 to 6
Pecan butter and apple juice add their unique flavor notes to this sweet potato casserole enlivened with cinnamon and nutmeg. This can be soy-free if you use a soy-free vegan butter.
Gluten Free
Soy-Free Option
3 large sweet potatoes, peeled and diced
2 tablespoons natural sugar
2 tablespoons apple juice
2 tablespoons pecan butter
1 tablespoon vegan butter
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
Salt and ground black pepper
1/4 cup crushed pecan pieces
Cook the sweet potatoes in a large saucepan of boiling water until tender, 15 to 20 minutes.
While the potatoes are cooking, combine 1 tablespoon of the sugar with the apple juice, pecan butter, butter, cinnamon, nutmeg, and vanilla in a small bowl and blend until smooth. Set aside.
When the sweet potatoes are cooked, drain them well and return them to the saucepan. Add the reserved pecan butter mixture and season with salt and pepper to taste. Mash until smooth and well combined.
Preheat the oven to 400°F. Lightly grease a shallow 1 1/2-quart baking dish. Transfer the sweet potato mixture to the prepared dish and sprinkle with the pecans and the remaining 1 tablespoon sugar. Bake until hot, about 30 minutes.