Purple Sweet Potato Casserole

I actually don’t like the color purple.

I think I’ve owned maybe 2 purple clothing items in my life. It’s just not my jam. Which doesn’t really make sense, because I will literally buy any food that is [naturally] purple. Purple potatoes, cauliflower, carrots, etc. But today is allllllll about dem sweet potatoes.

WARNING: Consuming these sweet potatoes may cause decreased enjoyment of yams for all eternity.

Oh, and did I mention how incredibly easy this dish is to make? And that it’s a GORGEOUS side dish to bring to your holiday dinner. So here’s the scoop.

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Ingredients:

  • 4 lbs purple sweet potatoes (You can peel if you want, but I’m way too lazy for that. Plus, the skin has great nutrients.)

  • 2 cups pecans (chopped or whole)

  • 1/2 cup coconut milk (or milk of choice)

  • 3 T butter #teamkerrygold

  • 2 T maple syrup

  • 1 tsp cinnamon

  • A crap ton of salt (never have I ever measured salt)

Directions:

  1. Boil sweet potatoes in a large pot until tender.

  2. Drain water. Add coconut milk, 2 T butter, and 1/2 crap ton of salt to potatoes.

  3. Beat with hand mixer until creamy. Add more milk if it’s too thick. Add more salt if desired.

  4. Spoon potatoes into baking dish of choice and spread evenly.

  5. Add remaining 1 T of butter to saucepan on medium heat. Add pecans, maple syrup, cinnamon, and a little salt. Toss until pecans are starting to brown and maple syrup is evaporated.

  6. Top potatoes with pecan mixture, and voila! You’ve got yourself a pretty little casserole.

Bring this to Christmas dinner for a beautiful, tasty, and wholesome dish everyone will love!

Question for YOU: How do you feel about my recipe writing style? With the minimal intro and simplified directions? I personally can’t stand an overkill blog recipe. Just trying to make y’alls lives easier. Let me know how it’s working for you! And tell me if your Christmas yams become a thing of the past.

Lexie GrayComment