Healthy Sweet Potato Casserole
here we gooo, Thanksgiving is coming up - hope you use and love this recipe for a classic side dish!!
I feel like I need to give a disclaimer because every photo on here is an original of mine, but I got this one from google lol! I’ve used the recipe before, but haven’t made it yet this year. you’re going to love it!
Healthy Sweet Potato Casserole
makes: 8 servings
time: 1 hour prep / 30 mins cooking
Ingredients
Sweet Potatoes
3 large sweet potatoes (about 3 pounds / or 5 medium sized)
1/4 cup milk (any kind or any nut milk)
2-3 tbsp maple syrup
1/4 cup butter or ghee or coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/4 teaspoon pepper
2 eggs
Topping
3/4 cup pecans, roughly chopped
1/4 cup pepitas, roughly chopped
1/4 cup almond flour or oats or oat flour (blended oats)
1/4 cup maple syrup
4-6 Dates, pitted and diced
2 tablespoons butter or ghee
Directions
Bring a large pot of water to boil on high heat.
Peel the sweet potatoes with a hand peeler.
Dice the sweet potatoes into similar sized chunks (so they cook evenly) and place them into the pot. Cook for 20-30 minutes, or until tender and punctured easily with a fork. No need to over-cook.
Drain the sweet potatoes over a colander and place in a large mixing bowl - mash them with a hand masher, or electric beater for a creamier consistency.
Pour the milk, maple syrup, butter, vanilla extract, cinnamon, nutmeg, salt and pepper into the mixture and continue mixing until smooth and creamy.
Allow to cool slightly, then add the eggs (cool enough so they don’t scramble from the heat! maybe prep another dish and make the crumble topping during this time - or if you’re in a time pinch, you can omit the egg).
Preheat your oven to 375° Fahrenheit.
Make the crumble topping. Roughly chop the dates, pecans, and pepitas, and transfer them to a mixing bowl. Add the almond flour and butter and maple syrup, then mix thoroughly with your hands until combined.
Spread the sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top.
Bake for 25-30 minutes, or until the top is golden brown and edges slightly puff up (letting you know the eggs are done cooking, about 165° F internal temp). Happy Thanksgiving eating!
