' Pacific Spice and Taggiasca EVOO Sweet Potato Casserole - The Quail and Olive
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Pacific Spice and Taggiasca EVOO Sweet Potato Casserole
11/23/2020

Have you started your shopping yet? If not, do not worry we still have time left and we still have some more delicious recipes to share. Today, we have a wonderful sweet potato casserole that will wow your guests. The addition of the Pacific Spice vinegar is amazing. Take a step up from the marshmallow topping and enjoy a healthy, creative and delicious side. Enjoy!

Course: Side Dish
Servings: 8 people

INGREDIENTS

Topping

  • 1 cup chopped pecans
  • 1/3 cup flour
  • 3 tbsp Quail and Olive Butter oil [BUY NOW]
  • 2 tbsp Taggiasca EVOO [BUY NOW]
  • 3 tbsp 100% pure maple syrup

Pacific Spice and Taggiasca EVOO Sweet Potato Casserole

  • 5 large sweet potatoes, peeled & diced
  • 4 tbsp Taggiasca EVOO [BUY NOW]
  • 1/4 cup sour cream
  • 3 tbsp Pacific Spice Vinegar [BUY NOW]
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg
  • 2 tsp vanilla

INSTRUCTIONS

Topping

  1. Mix pecans and flour in bowl.
  2. Add Quail and Olive butter oil, Taggiasca EVOO and maple syrup. Toss to combine.
  3. Spread topping evenly over sweet potato mixture.
  4. Bake uncovered for about 20-25 minutes until bubbly.

Pacific Spice and Taggiasca EVOO Sweet Potato Casserole

  1. Preheat oven to 350 degrees.
  2. Boil sweet potatoes in large stock pot for about 10-15 minutes until softened.
  3. Drain potatoes. Add Quail and Olive Taggiasca EVOO, Pacific Spice, sour cream, cinnamon, nutmeg, egg, and vanilla.
  4. Mash with potato masher. If you have an immersion blender you could use this to blend it up to give it a smooth texture.
  5. Place sweet potato mixture in a casserole dish.
 
Post By:   Anni
 
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