This Candied Sweet Potato Casserole Recipe is a modified version of the camote I grew up eating over the holidays. Not sure why, but we really only ate sweet potatoes in this form – boy were we missing out! Traditionally, camote is sweetened using sugar cane cones which is unprocessed cane sugar. Even when using less sugar than regular recipes, sweet potato with cane sugar syrup is a little too much sweetness for my taste. This recipe uses maple syrup making it the perfect treat – and not just for the holidays.
This is also a great way to trick your non-veggie eaters into eating some vegetables. Top with a tablespoon or two of clean vanilla ice cream and call it a day! Being responsible for other people vegetable consumption can be hard work but with delicious little tricks like this candied sweet potato casserole recipe, our job can be just a little easier.
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Candied Sweet Potato Casserole Recipe
2lbs of sweet potato, diced to about 1/2 in cubes
1 teaspoon sea salt (this is the one I use HERE)
1 tablespoons organic cane sugar (I like this one HERE)
1/2 teaspoon cinnamon (I like this one HERE)
5 whole cloves (I like this one HERE)
1/2 cup grade b maple syrup (I like this one HERE)
1/2 cups of water
1 tablespoon of organic butter or ghee, to grease baking dish (I like this ghee HERE)
In a skillet at medium heat, add water, maple syrup and sweet potatoes. Mix thoroughly to make sure all of the sweet potatoes are coated with the syrup mix. Add salt, cinnamon and cloves – mix again. Cover and allow to simmer for 20 minutes. Pre-heat oven to 350 degrees. Grease baking dish and add 1 tablespoon of sugar on top, shake the sugar to coat the bottom of the dish. Next, transfer the content of the skillet to greased and sugared dish, bake for 45-50 minutes at 350 degrees.
Allow to cool for about 15 minutes. This is yummy on it’s own or with a dollop of whipped cream, or vanilla chocolate chip ice cream.
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