Breakfast Sauce Too Sweet Potato Casserole
6-8
15 minutes
40 minutes
American
Thanksgiving
Sweet, spicy, and way better than Aunt Linda’s marshmallow-covered disaster. Take your sweet potato casserole to the next level with Bear & Burton’s Breakfast Sauce Too. This twist on the traditional dish adds a balanced blend of sweetness and spice, making it the perfect side to complement savory main dishes. With caramelized brown sugar, a hint of cinnamon, and a crunchy pecan topping, this casserole has all the cozy flavors of fall but with a kick. Say goodbye to marshmallows and hello to a sweet potato dish your guests will ask for every year.
Don’t have a bottle yet? No worries! Use our Store Locator to find a retailer near you and stock up on Bear and Burton’s Breakfast Sauce today.
Ingredients
1/2 cup Bear & Burton’s Breakfast Sauce Too
4 large sweet potatoes, peeled and diced
1/4 cup brown sugar
2 tbsp butter, melted
1 tsp cinnamon
1/2 cup chopped pecans
Directions
Roast the Sweet Potatoes: Preheat oven to 400°F. Toss sweet potatoes with a little oil and roast on a baking sheet for 25 minutes, or until tender.
Mix the Topping: In a bowl, combine Breakfast Sauce Too, brown sugar, melted butter, and cinnamon.
Bake It Up: Transfer roasted sweet potatoes to a baking dish, pour the topping over, and sprinkle with chopped pecans.
Finish Baking: Bake for an additional 15 minutes until everything is hot and bubbly.
Serve Hot: This casserole brings the perfect balance of sweet and spice to your Thanksgiving spread—no marshmallows needed!