Super Easy Vanilla Pecan Sweet Potato Casserole
The Housewife in Training Files
The Housewife in Training Files
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  • 2 pounds sweet potatoes 1 egg 2 tablespoon melted butter 1 teaspoon cinnamon powder ¼ cup almond milk ¼ cup honey Pinch salt 1 ½ teaspoon vanilla extract ½ cup goat cheese, optional Toppings: ½ cup roasted, salted pecans ½ cup dried cranberries ¼ cup Goat cheese, crumbled, optional Instructions Preheat oven to 375 degrees F. Clean the potatoes with a bit of water. Dry off and pierce with a fork. Place in preheated oven and roast until soft, 45 minutes to 1 hour. Roasting time will depend on size of sweet potatoes. When potatoes are finished roasting, add the pulp of the potatoes into a large bowl. Add the egg, melted butter, cinnamon powder, almond milk, honey, salt, vanilla extract and goat cheese. With a hand mixer, puree until smooth. Grease a 9x9 baking pan and add the potato mixture. Top the casserole with the pecans. Bake for 24 - 30 minutes, or until heated through. Top with dried cranberries and ¼ cup goat cheese. Serve immediately. 3.3.3077



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