Maple & Walnut Sweet Potato Casserole

Maple & Walnut Sweet Potato Casserole is simple, easy, yet delicious. Paleo-friendly Maple Walnut Sweet Potato Casserole for the Thanksgiving win. Guys, not only is this dish straightforward to make, but you can also prep it ahead of time to bake the day of. It also has simple, accessible ingredients. I want to simplify the process as much as possible for some dishes because I always make too many. I also don't want to have to buy 150,000 ingredients; I want to be able to use ingredients I mostly have on hand, yet I want to make clean, healthy dishes.

How to make Maple and Walnut Sweet Potato Casserole:

Start by peeling, cubing, and boiling your sweet potatoes on low for about 20 minutes until they are fork-tender. Once done, drain and add to a mixing bowl with your dairy-free milk, ghee, sea salt, black pepper, and cinnamon. Side note: I use cashew for plain mashed potatoes because it has a creamy flavor. I don't notice a difference in taste between cashew milk and Nutpods for the mashed sweet potatoes. With a hand mixer, mix until everything is nice and smooth. Add the mashed sweet potatoes to a 9x9 baking dish or whatever dish you prefer. In a separate bowl, mix cinnamon, walnuts, and maple syrup. Top the mashed sweet potatoes with the walnut mixture. Bake at 350°F for 25 minutes. 

We love Cinnamon Sweet Potatoes; it is an easy side dish, and adding a little cinnamon is a great way to change it. Maple & Walnut Sweet Potato Casserole has become a go-to side dish when we have pork, especially in the wintertime. I love taking a healthy side dish and giving it a sweet twist (Candied Butternut Squash), especially for Thanksgiving! You have so many savory flavors that you need a little sweetness in there, too, and you can't go wrong with maple syrup/cinnamon and walnuts. Not to mention, it goes GREAT with Turkey.

Don't forget to also checkout Sage and Garlic Butternut Squash, Candied Butternut Squash, Green Bean Casserole, Irish Potatoes and Sweet Potato Stuffing!

Recipe

Maple Walnut Sweet Potato Casserole

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A simple, easy-to-make side dish. Cinnamon-flavored sweet potatoes topped with candied walnuts!

• Total Time: 55 mins
• Yield: 8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 3 pounds Sweet Potato peeled and cut into 1-inch cubes Sweet Potato Mash
• Cooked Sweet Potatoes
• ⅓ cup Dairy Free Milk
• 2 tablespoons Ghee
• 1 teaspoon Cinnamon
• ½ teaspoon Sea Salt
• ½ teaspoon Cinnamon
• ¼ Pepper

Candied Walnuts

• 1 cup Chopped Walnuts
• 3 tablespoons Maple Syrup
• 1 teaspoon Cinnamon

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Instructions

1. Peel and cut your sweet potatoes into 1-inch cubes.  Place the potatoes into a saucepan filled with water until completely covered.
2. Bring to a boil and reduce heat to medium for 15-20 minutes or until sweet potatoes are fork tender and drain.
3. Preheat oven to 350°F 
4. Add your drained sweet potatoes, ghee, dairy-free milk, sea salt, black pepper, and cinnamon in a mixing bowl. 
5. Mix until everything is combined and smooth using a hand mixer or masher.
6. Place your mashed sweet potatoes in a 9x9 baking dish/or dish you choose.
7. Add walnuts, cinnamon, and maple syrup in a separate bowl, mixing until the walnuts are evenly coated.  
8. Top your mashed sweet potatoes with the walnut mixture
9. Bake for 25 minutes, remove from oven and allow to cool for 5-10 minutes, the walnut mixture will be hot!

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Side Dish
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 8
• Calories: 302
• Sugar: 25.4 g
• Sodium: 1,188.1 mg
• Fat: 9.5 g
• Saturated Fat: 5.7 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 5.9 g
• Protein: 4.6 g
• Cholesterol: 0 mg