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Sweet Potato Casserole Recipe Rachael Ray

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Vegan Sweet Potato Casserole Recipe Recipe Rachael Ray Show
Vegan Sweet Potato Casserole Recipe Recipe Rachael Ray Show from www.rachaelrayshow.com

Description

Sweet potato casserole is a classic holiday dish that is perfect for a family gathering or a potluck. This dish is sweet, creamy, and topped with a crunchy pecan topping. Rachael Ray's sweet potato casserole recipe is a delicious and easy-to-make option for any occasion.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cook time for this recipe is around 45 minutes.

Ingredients

  • 4 large sweet potatoes, peeled and cubed
  • 1/2 cup milk
  • 1/4 cup maple syrup
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter, melted
  • 1/2 cup chopped pecans

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Mixing bowls
  • Whisk
  • Fork
  • Measuring cups and spoons
  • Oven

Method

  1. Preheat the oven to 350°F (175°C).
  2. Place the sweet potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and mash the sweet potatoes in a large bowl.
  3. Add the milk, maple syrup, 1/4 cup melted butter, beaten eggs, vanilla extract, cinnamon, nutmeg, and salt to the bowl with the mashed sweet potatoes. Mix until well combined.
  4. Transfer the sweet potato mixture to a 9x13 inch baking dish.
  5. In a separate bowl, combine the flour, brown sugar, 1/4 cup melted butter, and chopped pecans. Mix until crumbly.
  6. Sprinkle the pecan mixture over the sweet potato mixture in the baking dish.
  7. Bake for 25-30 minutes, or until the pecan topping is golden brown and the sweet potato mixture is heated through.
  8. Remove from the oven and let cool for a few minutes before serving.

Notes

This recipe can be made ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze the casserole before baking for up to 3 months.

Nutrition Info

  • Calories: 321
  • Fat: 15g
  • Saturated Fat: 7g
  • Cholesterol: 64mg
  • Sodium: 235mg
  • Potassium: 348mg
  • Carbohydrates: 44g
  • Fiber: 3g
  • Sugar: 24g
  • Protein: 4g

Recipe Tips

  • To make this recipe vegan, use a plant-based milk and replace the eggs with a flax egg or another egg substitute.
  • If you don't have a 9x13 inch baking dish, you can use a slightly smaller or larger dish, just adjust the baking time accordingly.
  • You can add marshmallows to the top of the casserole during the last 5-10 minutes of baking for a more traditional sweet potato casserole.

Enjoy this delicious sweet potato casserole recipe from Rachael Ray. It's sure to be a hit at your next holiday gathering or potluck.


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