Sweet Potato Ribbon Casserole is made with pre-cut sweet potato ribbons that are coated in a maple, bourbon glaze and topped with sweet and crunchy pecans. It’s a simple to make and beautiful Christmas side dish recipe that is naturally vegan, paleo, and gluten-free.
It’s sweet potato casserole season, and I’ve got a super fun one for you. This must have on every Christmas and Thanksgiving table just got a playful makeover. Did you see those pretty orange stripes in the casserole? Those are sweet potato ribbons, and they’re my newest favorite things.
Even after they’re cooked, they keep their ribbon-y shape so they look beautiful in the casserole dish and when you scoop them onto your plate. They also take less time to cook than a traditional sweet potato casserole, so timing with a big turkey dinner is much easier.
Speaking of turkey dinner, what’s going to be at yours? Do you have a stack of favorite old recipes that you make every year? Or do you like to switch things up and try something new?
I’m usually on Team Traditional Christmas Dinner. I love the staples that I’ve made so many times I no longer need a recipe. That’s the reason why I made this sweet potato ribbon casserole the way I did. I wanted it to have all the elements of a traditional sweet potato casserole, with a fun new cut of the sweet potatoes.
I also swapped the flour in the topping with almond flour so that this is a gluten-free and paleo-friendly sweet potato casserole. Don’t make it because it’s a better for you version, though. Make it cause it’s delicious.
I’ve used these super awesome Culinary Cuts Sweet Potato Ribbons by Mann’s to make the casserole. Have you heard of them before? They’re pre-cut veggies in playful shapes.
One of the things I love about being a food blogger is that I get to find out about and work with super awesome brands. I honestly hadn’t heard of Culinary Cuts before, but as soon as they contacted me I knew I was in love. The first bag of veggies I saw was their Broccoli Clovers, and I was hooked.
We eat a lot of veggies around here (I might have mentioned that before 😂) and having someone chop them up in super fun shapes for me is about as awesome as it gets.
They also make Cauliflower Cauliettes (which makes great cauliflower rice), Butternut Squash ZigZags, and Shaved Brussels Sprouts.
If you’re living in Vancouver (like me!) you can find Culinary Cuts at Save On Foods and Safeway. Otherwise, keep an eye out for the package I’ve taken a pic of above. You’ll find them in the chilled produce section.
This is exciting …
I just found out that Mann’s is having a Pin It to Win It contest and you could win a $250 Amazon gift card. Nice, right?!
Here’s how it works:
- Pin your fav recipe using Culinary Cuts … you can pin this one!
- Visit their Facebook page here and enter the contest before December 16th.
- That’s it. So easy!
I didn’t ask, but I’m guessing I can’t enter the contest. Can you make sure you enter for me so I can live vicariously through you? You’re the best!
Also, if you are a super hip social media rockstar, you can join the Twitter Party all about Culinary Cuts and the holidays December 14th at 1pm PT 4pm ET.
Your Sweet Potato Ribbon Casserole Game Plan:
♡ Boil some coffee, maple syrup, bourbon, and some coconut or brown sugar till you make yourself a nice little syrup.
♡ Get your fingers messy mixing up some pecans, almond flour, a little sugar, some spices, and butter
♡ Open your bags of sweet potato ribbons into a bowl. Pour that sweet and tasty syrup you made over them and toss them around.
♡ Put the syrup coated sweet potato ribbons into your casserole dish, spread the pecans on top, and bake until soft, sweet, and delicious.
♡ Pat yourself on the back for making the most delicious and prettiest sweet potato casserole ever!
If you make this Sweet Potato Ribbon Casserole make sure you snap a pic and tag #theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- ½ cup strong brewed coffee (see notes)
- ¼ cup each maple syrup, bourbon, and coconut sugar (can sub brown sugar)
- A generous pinch of each: cayenne and sea salt
- 2 tablespoons butter (use vegan butter, if necessary)
- 3 - 10-ounce packages of Culinary Cuts Sweet Potato Ribbons
- ¼ cup butter, softened (use vegan butter, if necessary)
- 1½ cups pecans, coarsely chopped
- ½ cup almond flour
- 1 teaspoon each: cinnamon, sage, vanilla
- Preheat your oven to 425 degrees. Grease a 9x11 inch baking dish.
- Add the coffee, maple syrup, bourbon, coconut sugar, cayenne, and sea salt to a small pot over high heat. Bring to a boil and continue to boil rapidly until it reduces to about a ½ cup, about 10 minutes. Stir in the butter.
- While the syrup is boiling, prepare the topping. Add all the topping ingredients to a medium size bowl and mix together well. I find using my hands the easiest for this job.
- Place the sweet potato ribbons in a large bowl. When the syrup has reduced to a ½ cup, let it cool slightly then pour it over the ribbons. Toss gently to coat well.
- Place the sweet potato ribbons in the greased casserole dish and cover the top with the pecan topping. Bake in the preheated oven for 30-35 minutes, or until the ribbons are soft and the pecans have toasted.
- Serve with a little parsley on top, if you'd like.
If presentation is important to you, take a few of the sweet potato ribbons and wind them around the pecan topping. It's pretty!