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Ethel’s Sweet Potato Casserole

Recipe by: Ethel Klimes
Featured on Tuesdays with Thomas on 11/3/20


  • 2 lbs sweet potatoes
  • 1/4 cup date syrup (optional: substitute maple syrup or syrup of your choice)
  • 2 tbl Pumpkin Spice Balsamic
  • 1/4 cup pecans, chopped (optional: substitute nuts of your choice)


  1. Pre-heat over to 350 degrees.
  2. Peel sweet potatoes, cut into 1/2 – 3/4 inch cubes and put into a bowl.
  3. Mix in remaining ingredients and stir until evenly coated. Pour into shallow rectangular casserole dish.
  4. Cover with foil and bake at 350 degrees for 75 mins.
  5. Enjoy!
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