Sweet Potato Casserole Recipe Is More Dessert Than Side Dish (5 Ingredients, Gluten Free) by Elisa Schmitz
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During the holidays, you've just got to have a sweet potato casserole. If you ask me, the best sweet potato casserole recipes taste more like desserts than side dishes. This easy, five-ingredient sweet potato casserole recipe is definitely more dessert than side dish!
Because raising my kids to be comfortable in the kitchen was important to me, cooking became part of our holiday traditions. This low-sodium, fiber-recipe sweet potato casserole was made by each one of my kids at some point in their lives (and more than once)! (Check out the health benefits fiber.)
This easy vegetarian sweet potato casserole recipe has only five ingredients and is very easy to make. If my kids can make it, anyone can! Here's what you need: sweet potatoes, butter, brown sugar, cinnamon and chopped nuts. That's it!
This gluten-free sweet potato recipe is a perfect side dish for turkey, ham or your other favorite proteins. But I'm not kidding that it also works well as a low-sodium dessert (toss some whipped cream on top)!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 4 large sweet potatoes (about 2 pounds), peeled and cut into chunks
- 8 tablespoons (1 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup chopped walnuts or pecans (or a combination)
Here's how to make it:
- In a large saucepot or soup pot half filled with boiling water, place the sweet potatoes. Bring to a boil and cook until sweet potatoes are tender but firm, about 10 minutes. Drain the sweet potatoes into a colander. Then place the sweet potatoes into a casserole dish, evenly distributed. (Be careful not to overcook the sweet potatoes when boiling, since they also will be baked. You could use yams instead of sweet potatoes, if desired.)
- In a large skillet over medium-low heat, place the butter and allow it to melt. Add the brown sugar and cinnamon then stir to combine. Add the nuts and stir to combine. Remove from heat. Spread the brown sugar mixture over the sweet potatoes, ensuring the sweet potatoes are covered in the mixture. (You can use chopped walnuts or pecans or a combination, which is what I did.)
- Bake in a 350-degree F oven for about 20 minutes, stirring twice during baking. (If you like marshmallows on your sweet potatoes, add some on top of the casserole near the end of baking time. Bake until melted and golden brown.) Allow the casserole to cool a few minutes before serving. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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