Here’s another holiday 2012 recipe revamp! The recipe didn’t change much but the pictures had to be replaced ASAP. In fact, I’d removed this recipe from the website when we relaunched in April because I was so embarrassed by the pictures!
Not long afterwards a reader messaged me on Facebook because they were looking for it. They’d loved it and wanted to share it with a friend. It’s funny how these things happen!
That’s when I realized I’d have to repost this recipe during the holiday season. I hadn’t made it since I’d originally posted it 2 years ago, so I really couldn’t remember what it was like anymore.
Well, let me tell you! This recipe is sweet, vanilla-y and perfect. I used to love love love my Mom’s sweet potato and toasted marshmallow casserole as a kid. Unfortunately marshmallows have that one awful ingredient: Gelatin. Bleh.
Luckily this satisfies all of my sweet toasted marshmallow cravings (well on sweet potatoes at least.) The vanilla is the key to getting the marshmallow-y flavour, so don’t skip it! Not only is this free of gelatin, it’s also free of refined sugar and other questionable ingredients. It’s naturally sweetened with dates and just a touch of maple syrup. Delicious!
This recipe only makes about 4 small/medium servings so feel free to double it if you’re serving more people. I’m the only one who likes sweet potatoes in this house so I just made this little one. If you really like your sweet potato casserole sweet, I suggest increasing the topping by half.Print
Soft, tender sweet potatoes topped with a sweet, cinnamon and vanilla date caramel and crunchy pecans. A lovely naturally sweetened twist on sweet potato and toasted marshmallow casserole! Increase the topping my half if you’d prefer to be sweeter.
- 2 medium sweet potatoes (or 4–5 mini)
- ¼ cup soft pitted dates, packed
- ⅓ cup water, plus an additional 3 tbsp of water for pan
- 1 tsp vanilla
- pinch cinnamon
- 1 tbsp coconut oil
- ½ tsp maple syrup or brown sugar
- ¼ cup chopped pecans (or walnuts)
Pre-Cook Sweet Potatoes
- Bake, microwave or boil potatoes until just tender. I peel the skins off because it’s so much easier to serve the casserole without them.
- Preheat oven to 350F.
- Slice cooked sweet potatoes into thick slices and arrange them in a pie plate.
- Blend together the dates, water, cinnamon, vanilla, maple syrup, and coconut oil until smooth.
- Heat a small saucepan over medium-high heat and add the date mixture. Bring mixture to a boil and add the chopped pecans. Cook and stir for 2-3 minutes.
- Pour the date mixture over the sweet potatoes and top with more chopped pecans. Pour 3 tbsp of water into the bottom of your pie plate.
- Bake for 25-35 minutes, until potatoes are tender and fragrant.
This recipe only makes about 4 medium servings so feel free to double it if you’re serving more people. I’m the only one who likes sweet potatoes in this house so I just made this little one.