Maple Bourbon Sweet Potato Ribbon Casserole
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.
Ingredients
- 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
The Pecan Topping
- ¼ cup butter, softened (use vegan butter, if necessary)
- 1 ½ cups pecans, coarsely chopped
- ½ cup almond flour
- 1 teaspoon each: cinnamon, sage, vanilla
Instructions
- Preheat your oven to 425 degrees. Grease a 9x11 inch baking dish.
- Add the coffee, maple syrup, bourbon, coconut sugar, cayenne, and sea salt in 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.½ cup strong brewed coffee, 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
- 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.¼ cup butter, 1 ½ cups pecans, ½ cup almond flour, 1 teaspoon each: cinnamon, sage, vanilla
- 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.3 10-ounce packages of Culinary Cuts Sweet Potato Ribbons
- 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.
Notes
Save a cup of coffee from your morning pot to save you having to make one.
If presentation is important to you, take a few of the sweet potato ribbons and wind them around the pecan topping. It's pretty!
Serving: 1 serving = ⅙ of the recipe, Calories: 538kcal, Carbohydrates: 51g, Protein: 7g, Fat: 34g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 30mg, Sodium: 205mg, Potassium: 655mg, Fiber: 8g, Sugar: 20g, Vitamin A: 21817IU, Vitamin C: 4mg, Calcium: 101mg, Iron: 2mg