Healthy Sweet Potato Casserole

It is almost Thanksgiving! Can you believe how fast time is flying by?

Since Thanksgiving is a time that includes lots of EATING, I thought I would share a healthy alternative to a favorite Thanksgiving Day side dish. I love sweet potatoes (many of you know this), but I don’t like them loaded with sugar and marshmallows. It bothers my stomach, and I would rather have my sugar intake be in a dessert then a side dish. Anyone agree?

Sweet potato casserole is often full of brown sugar, heavy cream, and marshmallows, but it can be just as delicious without those ingredients. It is still high in carbs, but it’s Thanksgiving, what isn’t high in carbs? Try this recipe out, if you want to provide a healthier side dish to enjoy this Thanksgiving.

Ingredients:

4-5 large sweet potatoes

1 cup vanilla almond milk

2 tbsp melted coconut oil

1 tsp cinnamon

1 tsp salt

1/2 tsp nutmeg

1/2 tsp pumpkin pie seasoning (I used Flavor God)

For the Topping:

1 1/3 cup gluten free rolled oats

1 cup chopped pecans or walnuts

1/2 cup almond meal

1/4 tsp cinnamon

1/4 tsp salt

5 tbsp melted coconut oil

1 tbsp maple syrup (not the fake kind)

Directions:

1. Boil sweet potatoes until soft (mine took about 20 minutes)
2. Place in a large bowl. Add all other ingredients
3. mix with a hand mixer (or stand mixer) until well mixed.
4. Transfer to a 9×13 baking dish. Use a rubber spatula to smooth out.
5. In a separate bowl, combine topping ingredients. Mix until most and evenly mixed.
6. Sprinkle on top of Sweet potatoes.
7. Bake at 375 for 30 minutes or until the topping is toasted and the sweet potatoes are warmed through. Serve warm.

*I adapted this recipe from “Well Plated”.

It should be creamy with texture.

The topping ingredients should be well mixed.