The Pick

Noodles

Rices

Fries

  • Sweet Potato Fry, Crinkle Cut
  • Butternut Squash Fry, Crinkle Cut

Fresh Cuts

  • Broccoli Florets
  • Caulilfower Florets
  • Sliced Tri-Color Peppers
  • Asparagus & Tri-Color Peppers
  • Broccoli & Cauliflower Florets
  • Broccoli & Tri Color Peppers
  • Cole Slaw
  • Tri Color Peppers & Onions
  • Zucchini & Summer Squash
  • Diced Mirepoix
  • Celery Sticks
  • Carrot & Celery Sticks
  • Root Vegetables
  • Diced Onions, Yellow
  • Diced Onions, White
  • Diced Onions, Red
  • Carrot, Parsnip, Sweet Potato
  • Butternut Squash With Sage
  • Brussels Sprouts With Garlic

Stir-Fry Blends

  • Schezuan Blend
  • Kung Pao Blend
  • Thai Blend
  • Vietnamese Blend
  • Curry Blend

RECIPES

Butter Pecan Sweet Potato Casserole

SERVES: 4  |  PREP TIME: 10 MIN  |  COOKING TIME: 40 MIN  |  PRINT RECIPE

Ingredients

  • 32oz Sweet Potato Noodles*
  • 1 cup brown sugar
  • 3 eggs
  • 1 t vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup melted butter

Butter Pecan Topping

  • 1 cup brown sugar
  • 2/3 cup flour
  • 1/2 cup melted butter
  • 2 cups chopped pecans

Preparation

Pre heat oven to 350F. Lightly grease a casserole dish. 

Butter Pecan Topping

In a dry bowl combine flour and brown sugar. Stream in melted butter to mixture and mix until completely combined. Add in chopped pecans and fold until completely covered. 

Assemble

In a small bowl lightly beat eggs with a fork. Mix together brown sugar, eggs, vanilla, cream, and 1/2 cup of melted butter until completely combined. Add sweet potato noodles to mixture and toss until noodles are completely covered. Place noodles in the casserole dish pouring any excess liquid over the noodles. 

Spread butter pecan topping over top the noodle mixture in the casserole dish. Place in oven and bake for 40 minutes until top crust has browned. 

Eat!

*Substitutions

    Substitute Sweet Potato Noodles with...
    Carrot Noodles, Butternut Squash Noodles

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