**Sweet Potato Casserole with Moroccan Flair**

The sweet potato casserole is a classic dish that is often associated with traditional Southern cuisine. However, this recipe takes it to a new level by incorporating a rich and aromatic Moroccan flavor profile. The dish begins with a simple yet effective preparation method. A large sweet potato is peeled and cubed, tossed with salt and pepper, and then roasted in the oven until tender.

As the sweet potatoes cook, a mixture of garlic, butter, and rum raisins is prepared to add depth and complexity to the dish. The butter is melted and mixed with rum, which adds a subtle sweetness and a hint of boozy flavor. The rum raisins are added to the mixture, allowing their flavors to infuse into the sweet potatoes as they cook. Meanwhile, pecan halves are toasted in a pan until fragrant and lightly browned.

Once the sweet potatoes are cooked, the foil cover is removed, and the dish is topped with the remaining butter, which is melted and then tossed on top of the sweet potatoes. The pecans are sprinkled over the top of the casserole, adding a satisfying crunch to the dish. Finally, the casserole is baked in the oven until the pecans are lightly browned and the sweet potatoes are tender.

**A Pinch of Flavor**

Throughout the cooking process, the chef emphasizes the importance of taste and presentation. A quick finger test is used to check if the sweet potatoes are cooked through, ensuring that they are tender but still hold their shape. Meanwhile, the garlic is cooking nicely, adding a subtle depth to the dish.

As the casserole nears completion, the chef adds the final touches. The cubed butter is tossed in, adding a rich and creamy element to the dish. The rum raisins, which were infused into the sweet potatoes during cooking, add a fruity and slightly sweet flavor profile that complements the earthy sweetness of the sweet potatoes.

**The Final Touches**

With the casserole nearly complete, the chef adds a sprinkle of cinnamon to give the dish a warm and inviting aroma. A final garnish is added, consisting of fresh herbs or a sprinkle of powdered sugar, which adds a pop of color and freshness to the dish.

As the casserole comes out of the oven, it is revealed in all its glory. The sweet potatoes are tender and flavorful, with a subtle sweetness that is balanced by the savory flavors of the pecans and garlic. The rum raisins add a fruity and slightly boozy element, while the cinnamon provides a warm and inviting aroma.

**A Delicious Alternative**

This sweet potato casserole recipe offers a delicious alternative to traditional marshmallow-topped sweet potatoes. By incorporating Moroccan flavors and ingredients, such as couscous and preserved lemon, the dish takes on a unique and exotic flavor profile that is sure to impress even the most discerning palates. The result is a rich and satisfying side dish that is perfect for special occasions or everyday meals.

If you're looking for a new twist on the classic sweet potato casserole, this recipe is definitely worth trying. With its combination of sweet potatoes, pecans, garlic, and rum raisins, it's sure to become a family favorite. So why not give it a shot? It's easy to make and is sure to be a hit at your next gathering.

**Chef Caleb's Tips**

If you're looking for more recipes or cooking tips from Chef Caleb, be sure to check out his channel on YouTube or follow him on social media. With a focus on seasonal ingredients and creative flavor combinations, Chef Caleb's recipes are sure to inspire even the most seasoned cooks.

And if you have any questions or comments about this recipe, be sure to leave them in the section below. We'd love to hear from you and see how your own sweet potato casserole turns out!

"WEBVTTKind: captionsLanguage: enand welcome back to love your food this week we have a recipe that is inspired from chef Caleb's Texas roots this is a sweet potato casserole but it's a little different from ones you may have had before it's a little lighter on the sugar as in there's none added and it's still delicious I promise this will be your new favorite sweet potato casserole recipe so we're going to start with our sweet potato some pecans there's going to be plenty of butter in here a little bit of garlic and also a little bit of cinnamon we are going to add some rum raisins a little bit later on in the recipe as well so we're just going to start with some of the butter we're going to coat the inside of our casserole dish and make sure it's got a good coating of the butter on the inside this is basically just to help everything to keep from sticking I don't want everything to stick to your casserole dish so we're just going to grease it a little bit with some with some butter and then we're going to give it a little dash of cinnamon as well so not too much you do want to get some good coverage on there unlike bread crumbs unfortunately the cinnamon is not going to really flow very well so when you when it hits the when it hits the butter on a casserole dish it's basically going to stay where it lands but you don't wanna make sure you have some pretty good coverage you don't want to use a whole whole lot a little bit goes a long way so very light dusting is fine this is plenty if you really really love cinnamon you're welcome to add a little bit more if you like and then we are going to add our garlic now we found that the combination of the cinnamon and the garlic and those rum raisins gave this a really interesting kind of Moroccan feel to it it was really really delicious all cooked and the nice thing about what we're doing here is this is gonna be a roasted dish and this garlic is gonna go underneath all the sweet potatoes just to the bottom of the casserole dish and it's going to roast along with everything else and get really really nice and sweet and partying some of that garlic flavor through the whole dish so we're gonna add that at the bottom here just in the edges of the dish and then we're gonna start preparing our sweet potatoes so first thing of course you want to do is peel it so we're just going to get everything nicely peeled here it is pretty fibrous so it tends to stick a little bit in your peeler and there we go so once everything is peeled you probably gonna want to take that little root end off with a little stubby end off if there's any sort of damaged area or dry area at one end you aren't going to take that off as well and then you want to cut it we want some nice pretty thick slices on this we don't want it to be sliced super thin we want a little bit of a little bit of bite to it so we are going to cut it into a pretty pretty thick slices and we're gonna tile this into our casserole dish once that once although said and done so some good sort of meaty chunks in there and then we're just gonna layer that into our casserole dish so the small ones can go underneath you do want to leave a little bit of space beneath everything you don't want it to be crammed really really tightly together you want to make sure that there's some voids underneath those sweet potatoes that really does help it sort of steam and some of the flavors come together some of the cooking it helps the cooking as well we found that places where it was pretty dense where we packed it a little bit too tightly didn't cook as quickly so you do want to leave a little bit of space underneath as much as you see us here trying to sort of fill gaps you do want some space there we go we do have some gaps underneath there and we're gonna make sure that everything is able to cook a little drizzle of olive oil on top of that and a good sprinkle of salt we're using kosher salt here so just plain kosher salt and a nice coating of just fresh ground black pepper as well so now this is pretty much ready for the oven we're gonna get this started with a foil cover now what this is going to do is as I said earlier it's come sort of help everything steam in there together and it's going to make sure that the sweet potatoes get nice and well cooked all the way through before we start adding a few other things to brown on top so we're just gonna pop that into a baking sheet always helps to make sure if there's any spills it's all contained also makes it a little easier to get things in and out of the oven so we are going to pop that on a baking sheet and go into our preheated oven so it's been in there for a while we are going to take it out and we're gonna test it just to see how close to done we are so it's probably not finished yet we hope it's not finished yet we want to do a couple things with it after uncovering it so we're just gonna give it a little test a finger test a little fork test as well it's getting there it is definitely cooking it's not ready yet so it's still got some time we're gonna make sure that everything underneath is not burning that the garlic isn't scorching or anything at the bottom there everything looks to be in order the garlic is cooking nicely but what we are gonna do at this point is we're gonna add about half of that cubed butter that we showed you earlier so right now we're just going to toss in some of that butter and we're gonna use about half of it now that's gonna give it a really nice rich sort of buttery flavor and at the end we're gonna use more to get it browned we're also gonna toss in our our rum raisins just to let some of that flavor have a chance to infuse through the whole dish because we are going to cover this again and let it steam some more and all of that flavor is going to sort of mix together under that under that tinfoil so there we go covered again and that's going to go back into the oven and we're gonna take it out again so that's been in there for a little bit longer and let's open that up and you can see some of the steam coming out that looks fantastic a little fork test tells us that that is very very close to done so that's great it's fork soft at this point we're just going to test underneath as well give a little poke on the the sweet potato the underneath as well make sure that it's cooked all the way through this is just about ready to go so what we're gonna do now is take the foil off and it is time to get this finished so we are going to put the rest of the butter on top we're just going to let that melt and brown on top of the dish and then we're going to toss on our pecan halves as well so this is going to go on the top of the of the sweet potatoes this is gonna go back in the oven and we're going to continue to bake this uncovered because we do want that this becomes to get a little bit of toast we want it to brown a little bit on top get some nice some nice flavor going in there if you want you can broil this you want to be very very careful because it will burn if you're not watching it pretty closely so we're just gonna toss that back in the oven let it brown for a little while let everything finish cooking and then taking it out that is beautiful that's just about perfect so you see some browning on the on the pecans you see some browning on these sweet potatoes this is ready to go so you can see here how beautiful and soft those sweet potatoes are we're gonna get some of those sweet potato and those nice rum raisins some of those toasted pecans the butter has made this beautiful cinnamon butter sauce at the bottom of the bottom of the casserole dish and and that's it that's that's the whole thing this is no sugar added no maple syrup or anything doesn't need it it's sweet enough it is absolutely delicious as I said a little bit of a Moroccan flavor you see chef Caleb adding a little garnish here because presentation counts and that's it that's the whole thing this is an absolutely delicious sweet potato recipe if you don't like the the super sweet sort of sugary marshmallows sweet potato casserole this is an amazing alternative it has a lot of flavor it is delicious highly recommend you give this a shot for for Thanksgiving so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb to our channel please let us know in the comments below and remember to love your foodand welcome back to love your food this week we have a recipe that is inspired from chef Caleb's Texas roots this is a sweet potato casserole but it's a little different from ones you may have had before it's a little lighter on the sugar as in there's none added and it's still delicious I promise this will be your new favorite sweet potato casserole recipe so we're going to start with our sweet potato some pecans there's going to be plenty of butter in here a little bit of garlic and also a little bit of cinnamon we are going to add some rum raisins a little bit later on in the recipe as well so we're just going to start with some of the butter we're going to coat the inside of our casserole dish and make sure it's got a good coating of the butter on the inside this is basically just to help everything to keep from sticking I don't want everything to stick to your casserole dish so we're just going to grease it a little bit with some with some butter and then we're going to give it a little dash of cinnamon as well so not too much you do want to get some good coverage on there unlike bread crumbs unfortunately the cinnamon is not going to really flow very well so when you when it hits the when it hits the butter on a casserole dish it's basically going to stay where it lands but you don't wanna make sure you have some pretty good coverage you don't want to use a whole whole lot a little bit goes a long way so very light dusting is fine this is plenty if you really really love cinnamon you're welcome to add a little bit more if you like and then we are going to add our garlic now we found that the combination of the cinnamon and the garlic and those rum raisins gave this a really interesting kind of Moroccan feel to it it was really really delicious all cooked and the nice thing about what we're doing here is this is gonna be a roasted dish and this garlic is gonna go underneath all the sweet potatoes just to the bottom of the casserole dish and it's going to roast along with everything else and get really really nice and sweet and partying some of that garlic flavor through the whole dish so we're gonna add that at the bottom here just in the edges of the dish and then we're gonna start preparing our sweet potatoes so first thing of course you want to do is peel it so we're just going to get everything nicely peeled here it is pretty fibrous so it tends to stick a little bit in your peeler and there we go so once everything is peeled you probably gonna want to take that little root end off with a little stubby end off if there's any sort of damaged area or dry area at one end you aren't going to take that off as well and then you want to cut it we want some nice pretty thick slices on this we don't want it to be sliced super thin we want a little bit of a little bit of bite to it so we are going to cut it into a pretty pretty thick slices and we're gonna tile this into our casserole dish once that once although said and done so some good sort of meaty chunks in there and then we're just gonna layer that into our casserole dish so the small ones can go underneath you do want to leave a little bit of space beneath everything you don't want it to be crammed really really tightly together you want to make sure that there's some voids underneath those sweet potatoes that really does help it sort of steam and some of the flavors come together some of the cooking it helps the cooking as well we found that places where it was pretty dense where we packed it a little bit too tightly didn't cook as quickly so you do want to leave a little bit of space underneath as much as you see us here trying to sort of fill gaps you do want some space there we go we do have some gaps underneath there and we're gonna make sure that everything is able to cook a little drizzle of olive oil on top of that and a good sprinkle of salt we're using kosher salt here so just plain kosher salt and a nice coating of just fresh ground black pepper as well so now this is pretty much ready for the oven we're gonna get this started with a foil cover now what this is going to do is as I said earlier it's come sort of help everything steam in there together and it's going to make sure that the sweet potatoes get nice and well cooked all the way through before we start adding a few other things to brown on top so we're just gonna pop that into a baking sheet always helps to make sure if there's any spills it's all contained also makes it a little easier to get things in and out of the oven so we are going to pop that on a baking sheet and go into our preheated oven so it's been in there for a while we are going to take it out and we're gonna test it just to see how close to done we are so it's probably not finished yet we hope it's not finished yet we want to do a couple things with it after uncovering it so we're just gonna give it a little test a finger test a little fork test as well it's getting there it is definitely cooking it's not ready yet so it's still got some time we're gonna make sure that everything underneath is not burning that the garlic isn't scorching or anything at the bottom there everything looks to be in order the garlic is cooking nicely but what we are gonna do at this point is we're gonna add about half of that cubed butter that we showed you earlier so right now we're just going to toss in some of that butter and we're gonna use about half of it now that's gonna give it a really nice rich sort of buttery flavor and at the end we're gonna use more to get it browned we're also gonna toss in our our rum raisins just to let some of that flavor have a chance to infuse through the whole dish because we are going to cover this again and let it steam some more and all of that flavor is going to sort of mix together under that under that tinfoil so there we go covered again and that's going to go back into the oven and we're gonna take it out again so that's been in there for a little bit longer and let's open that up and you can see some of the steam coming out that looks fantastic a little fork test tells us that that is very very close to done so that's great it's fork soft at this point we're just going to test underneath as well give a little poke on the the sweet potato the underneath as well make sure that it's cooked all the way through this is just about ready to go so what we're gonna do now is take the foil off and it is time to get this finished so we are going to put the rest of the butter on top we're just going to let that melt and brown on top of the dish and then we're going to toss on our pecan halves as well so this is going to go on the top of the of the sweet potatoes this is gonna go back in the oven and we're going to continue to bake this uncovered because we do want that this becomes to get a little bit of toast we want it to brown a little bit on top get some nice some nice flavor going in there if you want you can broil this you want to be very very careful because it will burn if you're not watching it pretty closely so we're just gonna toss that back in the oven let it brown for a little while let everything finish cooking and then taking it out that is beautiful that's just about perfect so you see some browning on the on the pecans you see some browning on these sweet potatoes this is ready to go so you can see here how beautiful and soft those sweet potatoes are we're gonna get some of those sweet potato and those nice rum raisins some of those toasted pecans the butter has made this beautiful cinnamon butter sauce at the bottom of the bottom of the casserole dish and and that's it that's that's the whole thing this is no sugar added no maple syrup or anything doesn't need it it's sweet enough it is absolutely delicious as I said a little bit of a Moroccan flavor you see chef Caleb adding a little garnish here because presentation counts and that's it that's the whole thing this is an absolutely delicious sweet potato recipe if you don't like the the super sweet sort of sugary marshmallows sweet potato casserole this is an amazing alternative it has a lot of flavor it is delicious highly recommend you give this a shot for for Thanksgiving so if you like this recipe please do like and subscribe and if you have any recipes you'd like to see chef Caleb to our channel please let us know in the comments below and remember to love your food\n"