November Cooking Tool of the Month – Casserole Dish
I present to you my most favorite thing to make for the holidays: Sweet Potato Casserole with Maple Pecan Topping. Or maybe it should be called “yam” casserole? Either way you are going to love this dish! The filling is graced with orange zest, cinnamon and maple. When it’s in the oven the whole house smells like the holidays. For the topping we skip the marshmallows and opt for a healthier alternative of chopped pecans, shredded coconut flakes and maple syrup. Don’t skimp when it comes to quality ingredients for this dish. You and your family are worth it so go for the organic pecans and 100% pure maple syrup if you can.
When Anolon contacting me about trying out one of their pans I was stoked. I’ve used the large skillet pan for things like pancakes and tofu scramble before, which benefit from a non-stick surface. They are high quality and one of the few companies that makes sturdy non-stick pans. They also have a lovely stainless steel line. Non-stick pans have gotten a bad rap, but if used correctly they pose no risk. Never heat your pan over 400 degrees and I prefer to use bamboo, wood, or silicone utensils for the longevity of the pan. Anolon nonstick cookware is metal-utensil safe…a great improvement in nonstick technology. If you follow a low/no-oil diet Anolon pans come in very handy. My everyday pans are stainless steel and cast iron, but for things that are going to stick like crazy it’s nice to have one of these around.
I used to have a Le Creuset buffet pan that I loved making casseroles in, but that got left behind with a friend when I went to Asia and I never got it back. So the 3 Quart Covered Casserole pan was calling my name! I’ve used it time and time again to test casserole recipes for the November Cooking Tool of the Month feature. The great thing about this pan is it goes from stove to oven to table. Talk about easy and less cleanup!
I’ve partnered with Anolon this week to giveaway one of these awesome pans! I promise it will be your go-to pan for holiday cooking. Click here to enter the giveaway. Now onto the recipe!
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Sweet Potato Casserole with Maple Pecan Topping
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (8 servings)
- 4 garnet yams or sweet potatoes, washed and cut into 1 inch pieces
- Filtered water
- Pinch salt
- Zest of one orange
- 3 tablespoons orange juice
- 2 tablespoons arrowroot or cornstarch
- 1-4-1/2 cup maple syrup
- 2-3 tablespoons barley malt or molasses
- 1 teaspoon vanilla extract, (ideally alcohol-free)
- 1 teaspoon cinnamon
- 1 cup pecans, chopped
- 1/4-1/2 cup unsweetened shredded dried coconut (optional)
- 1/2 cup maple syrup
Preheat oven to 375 degrees. Bring water and yams to a boil with pinch of salt. Cook over medium flame, covered, until tender. Drain. Return yams to casserole dish and mash with a potato masher. In a small bowl stir together arrowroot, orange zest and juice, maple syrup, barley malt, cinnamon, and vanilla until well combined. Pour this into mashed sweet potatoes and mix with a spatula until well incorporated. Smooth over the top with a spatula. Mix pecans, coconut (if using) and maple syrup together in a small bowl. Pour evenly over casserole and smooth over. Cover with lid or foil and bake for 30 minutes.
Disclosure: This post is in partnership with Anolon and I was compensated for this review. All opinions are my own and voluntary.