Sweet potato ribbons 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 side dish recipe that is naturally vegan, paleo, and gluten-free.
Ingredients
½cupstrong brewed coffee, see notes
¼cupEACH: maple syrup, bourbon, and coconut or brown sugar
½ teaspoon sea salt
¼ teaspooncayenne
2tablespoonsbutter, dairy free butter if needed
1 ¼ lbsweet potato ribbons
The Pecan Topping
¼cupbutter, softened
1 ½cupspecans, coarsely chopped
½cupalmond flour
1teaspoonEACH: cinnamon, sage, and vanilla
Instructions
Preheat your oven to 425 degrees Fahrenheit. 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 it to a boil and continue to boil it 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 or brown sugar, ½ teaspoon sea salt, 2 tablespoons butter, ¼ teaspoon cayenne
While the syrup is boiling, prepare the topping. Add all the topping ingredients to a medium-sized bowl and mix together well. Using your hands is the easiest for this job.
¼ cup butter, 1 ½ cups pecans, ½ cup almond flour, 1 teaspoon EACH: cinnamon, sage, and 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.
1 ¼ lb sweet potato ribbons
Place the sweet potato ribbons in the greased casserole dish and cover the top with the pecan topping. Bake in the oven for 30-35 minutes, or until the ribbons are soft and the pecans have toasted.
Notes
Save a cup of coffee from your morning pot to save you having to make one.If the presentation is important to you, take a few of the sweet potato ribbons and wind them around the pecan topping. It's pretty!Culinary Cuts makes great sweet potato ribbons. Use two 10-ounce bags for this recipe.