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Sweet Potato Casserole

Sweet Potato Casserole


  • 40 ounces sweet potatoes
  • 1 egg
  • 1 fl. ounce unsalted butter, melted
  • 5 mL cinnamon
  • 2 fl. ounces milk
  • 2 fl. ounces date paste
  • A pinch of salt
  • 7.5 mL vanilla extract
  • 4 fl. ounces goat cheese

For the toppings:

  • 4 fl. ounces pecan halves
  • 80 mL dried cranberries
  • 80 mL Medjool dates, pitted and chopped
  • 2 fl. ounces goat cheese, crumbled


  1. Preheat oven to 190˚C. Lightly grease a medium casserole dish or a large cast iron skillet. Set aside.
  2. Wash the sweet potatoes and dry them with a paper towel. Prick the sweet potatoes with a fork. Place them on a foil lined baking sheet and bake for 45-60 minutes or until tender. Cool slightly, then remove the skins.
  3. Add the sweet potato, egg, butter, cinnamon, milk, date paste, salt, vanilla, and goat cheese to a food processor. Blitz until smooth.
  4. Spread the sweet potato mixture evenly in the greased pan. Distribute the pecans evenly over the top of the mixture. Bake for 20-25 minutes to heat through completely. Remove from the oven and sprinkle the top with cranberries, dates, and crumbled goat cheese. Serve immediately.