Maple Bourbon Sweet Potato Ribbon Casserole

• Vegetarian
• Gluten free

• Produce

  • 3 10-ounce packages Culinary cuts sweet potato ribbons

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour

• Nuts & Seeds

  • 1 1/2 cups Pecans

• Drinks

  • 1/2 cup Coffee, strong

• Dairy

  • 6 tbsp Butter

Found on theendlessmeal.com

Description

Ingredients

• 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
• ¼ cup butter, softened (use vegan butter, if necessary)
• 1½ cups pecans, coarsely chopped
• ½ cup almond flour
• 1 teaspoon each: cinnamon, sage, vanilla

Directions

• 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 youd like.