Thanksgiving is a few days away, how did it get here so fast? Yikes! Are you like me and still finalizing your Thanksgiving menu and need to make a run or two to the grocery store before the big holiday? Well make sure you pick up some sweet potatoes and try my Paleo Sweet Potato Stacks to serve on the big day. They are the perfect elegant holiday side dish, fun spin on the sweet potato side loaded with sweetness and crunch.
This is a fun play on the classic sweet potato casserole, super EASY to pull together and oh my goodness sweet and yummy. Perfect little bit of sweet decadence on your Thanksgiving plate. Snuggled right next to your turkey, stuffing and brussels sprouts, so good you are sure to go back for seconds.
I am pretty new to cooking with sweet potatoes and I think they may be a wonder vegetable. The are pretty impossible to mess up cooking, pretty consistently delicious and packed with vitamins A and C and chock full of fiber. To keep this recipe Paleo friendly I substituted maple syrup in for the brown sugar, coconut milk for whole milk and instead of doing a mash I thinly sliced the sweet potatoes using a mandolin (which has nothing to do with paleo, but makes a pretty presentation), but you can also make thin slices with a sharp knife. Just make sure to try to slice all in a similar thickness so that the cook evenly.
If your potatoes look like they are drying out 15 minutes into the bake, spoon some of the syrup over the top and cover with foil for the final time baking.
- 3 medium sized sweet potatoes, sliced thin I used a mandolin
- 1/3 cup pure maple syrup
- 1 tablespoon butter, melted
- 3-4 tablespoon water
- ½ cup coconut or almond milk
- 4 tablespoons pecans, chopped
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
- olive oil for drizzling
- ¼ teaspoon cinnamon
- Preheat oven to 375°
- Generously grease a small baking dish.
- Layer 4-5 slices of sweet potatoes throughout the dish, making small stacks.
- Sprinkle with salt, pepper and pecans.
- In a bowl combine melted butter, maple syrup, water, milk, and cinnamon.
- Pour over sweet potatoes, and add drizzle of olive oil over top.
- Bake until bubbly and potatoes are cooked through, about 25-30 minutes.
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