• Prep Time: 10 mins
  • Cooking Time: 35 mins
  • Serves: 6

Sweet Potato Ribbon Casserole

  • Recipe Submitted by on

 Ingredients List

  • ½ cup strong brewed coffee (see notes)
  • ¼ cup each maple syrup, bourbon, and coconut sugar (can sub brown sugar)
  • A generous pinch of each: cayenne and sea salt
  • 2 tablespoons butter (use vegan butter, if necessary)
  • 3 - 10-ounce packages of Culinary Cuts Sweet Potato Ribbons
  • The pecan topping:
  • ¼ cup butter, softened (use vegan butter, if necessary)
  • 1½ cups pecans, coarsely chopped
  • ½ cup almond flour
  • 1 teaspoon each: cinnamon, sage, vanilla


Preheat your oven to 425 degrees. Grease a 9x11 inch baking dish.
Add the coffee, maple syrup, bourbon, coconut sugar, cayenne, and sea salt to a small pot over high heat. Bring to a boil and continue to boil rapidly until it reduces to about a ½ cup, about 10 minutes. Stir in the butter.
While the syrup is boiling, prepare the topping. Add all the topping ingredients to a medium size bowl and mix together well. I find using my hands the easiest for this job.
Place the sweet potato ribbons in a large bowl. When the syrup has reduced to a ½ cup, let it cool slightly then pour it over the ribbons. Toss gently to coat well.
Place the sweet potato ribbons in the greased casserole dish and cover the top with the pecan topping. Bake in the preheated oven for 30-35 minutes, or until the ribbons are soft and the pecans have toasted.
Serve with a little parsley on top, if you'd like.

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