Pacific Spice and Taggiasca EVOO Sweet Potato Casserole
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!
  • 1cup chopped pecans
  • 1/3cup flour
  • 3tbsp Quail and Olive Butter oil[BUY NOW]
  • 2tbsp Taggiasca EVOO[BUY NOW]
  • 3tbsp 100% pure maple syrup
Pacific Spice and Taggiasca EVOO Sweet Potato Casserole
  • 5 large sweet potatoes, peeled & diced
  • 4tbsp Taggiasca EVOO[BUY NOW]
  • 1/4cup sour cream
  • 3tbsp Pacific Spice Vinegar[BUY NOW]
  • 1tsp cinnamon
  • 1/2tsp nutmeg
  • 1 egg
  • 2tsp vanilla
  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.