Ingredients
-
5-6 medium sweet potatoes
-
2 Tbsp grass-fed butter
-
3/4 cup pecans, chopped
-
Sea salt to taste
If you’re looking for a sweet potato casserole that stands out, this Apple Cinnamon Sweet Potato Casserole is the answer. Creamy, buttery sweet potatoes meet a tangy topping of Apple Pie Fermented Sauerkraut, creating a warm holiday dish that’s anything but ordinary. Finished with toasted pecans, this casserole brings a blend of sweet, savory, and crunchy textures that will catch everyone’s attention. Plus, the sauerkraut adds digestive benefits to keep your gut happy through the holiday season.
Instructions
Fill a 4-quart pot with about 2-3 inches of water and bring to a low boil. Preheat the oven to 375 degrees.
Peel and chop the sweet potatoes and add to the pot, simmering with the lid on until fork tender, about 15 minutes.
Drain the water and place the sweet potatoes in a blender or food processor with the butter and sea salt to taste. Blend until smooth.
Chop the pecans and spread them on a baking sheet. Toast them in the oven until slightly browned, about 5-8 minutes.
Spread the sweet potato pure into a 2-quart casserole dish. Top with the Apple Pie Sauerkraut but drain out the brine first (this is great to save for later to use in dressings or drink a shot for a probiotic boost).
Sprinkle the pecans on top and enjoy this unique holiday casserole!
