Is it too early to start dreaming up my Thanksgiving menu? Please say no. If I’m being honest, I look most forward to three things at Thanksgiving: Dinner rolls Pumpkin pie & the sweet potato dish (in any and all forms) Are you surprised they’re all sugar and carbs? I’m not. This may technically be a sweet potato casserole, but it’s my modern take. For one, there’s little-to-no (vegan) butter involved. Second, it’s naturally sweetened with maple syrup and coconut sugar. Third, I added butternut squash for true autumnal flavor. Lastly, I replaced the marshmallows with coconut sugar-toasted pecans. I think your Aunt Sally would still be proud if you brought this to the dinner table, even though it’s hippie-approved. Plus, it’s simple requiring just 10 basic ingredients and about 1 hour to prepare. Most importantly, it tastes amazing. It’s: Buttery Slightly crunchy Perfectly sweet Cinnamon-infused Satisfying & Simple Though I created this recipe with Thanksgiving in mind, it’s ideal for so many other occasions. I could see this as a side dish at fall gatherings and weeknight meals alike, or even as a fall and winter brunch item. If you and your guests have a sweet tooth like me, this will be the first thing to disappear from the table. If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see how yours turns out. Cheers and happy baking, friends!
