Sweet Potato Ribbons Casserole Recipe
Sweet potato ribbon casserole features pre-cut sweet potato ribbons coated in a maple-bourbon glaze and topped with sweet, crunchy pecans. It's a simple, beautiful side dish for your holiday table.
Ingredients
- ½ cup strong brewed coffee, see notes
- ¼ cup EACH: maple syrup, bourbon, and coconut or brown sugar
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- 2 tablespoons butter, dairy free butter if needed
- 1 ¼ lb sweet potato ribbons
The Pecan Topping
- ¼ cup butter, softened
- 1 ½ cups pecans, coarsely chopped
- ½ cup almond flour
- 1 teaspoon EACH: 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.
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