Sweet Potato Casserole


  • 4 cups diced sweet potato (3-4 small)
  • 1 tbsp. butter
  • 1/2 tbsp. vanilla
  • 2 tbsp. whole milk (or preferred %)
  • 1 tbsp. red stick spice Vietnamese cinnamon
  • 3 tbsp. local honey
  • 2 tbsp. raw cane sugar
  • 1/2 cup chopped roasted pecans


  1. Place a large pot over high heat and bring to a boil. Preheat oven to 350 degrees.
  2. Peel sweet potatoes and cut in half longwise. Cut each half into three strips then cube into medium-sized chunks. Add to pot.
  3. Let boil for 12 minutes or until tender with a fork.
  4. Strain and place in a large bowl. Mash with a large spoon and add butter, honey and sugar and mix until well blended. Add milk and spices and mix well.
  5. Place in a small oven safe dish and cover top in chopped roasted pecans. Bake for 5 minutes. *optional (Be careful not to burn pecans.)

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