Recipe: Sweet Potato Casserole
With plenty of fiber and vitamins, sweet potatoes can play a delicious-yet-nutritious role in your holiday side-dish world. Avera Integrative Medicine's Ideal Living team adapted this approach for you to try.
Sweet Potato Casserole
Serves 8-10 people
- 3 pounds sweet potatoes, about 3 large or 5 medium (go all out and get organic – I mean it is Thanksgiving)
- 2 tablespoons pure maple syrup
- ½ cup unsweetened almond milk or coconut milk
- 1 tablespoons vanilla extract
- 1 egg (Omit to make vegan version)
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch ground ginger – more for zip
- ¼ teaspoon salt
- ½ teaspoon turmeric (optional but why not add more anti-inflammatory spices?)
- ¼ cup almond flour (or gluten-free flour)
- ⅓ cup rolled oats (gluten-free if you can)
- ⅓ cup coconut sugar
- ½ cup chopped pecans
- 3 tablespoons ghee or coconut oil melted
- Preheat oven to 400 degrees F. Wash sweet potatoes and use a fork to poke holes in. Bake in oven 45-60 minutes or until fork tender.
- Lower oven to 350 degrees F.
- Using a healthy product, grease an 8- by 8-inch (or 2 quart) oven-safe baking dish.
- Cut sweet potatoes up and place in big mixer bowl – mix in maple syrup, almond milk, vanilla, egg, cinnamon, nutmeg, ginger, turmeric and salt. Beat with a mixer/ beater until smooth. (You can remove the skins or leave them on.)
- Pour into prepared baking pan and smooth top.
- Whisk together flour, oats, sugar, and pecans. Use a fork to stir in melted Ghee or oil until a nice crumb forms. Sprinkle all over the top of sweet potato mixture
- Bake for 25-30 minutes or until the top is slightly golden brown. Remove from oven and let cool 5-10 minutes.
Modified from a recipe at Ambitiouskitchen.com.