Sweet Potato Casserole Revamped!

I talk a lot about passions, relationships, mindset, inspiration, living full out, etc., but sometimes it’s just about good food…good food that tastes good and makes you feel good, too.

This past weekend, we had a FriendsGiving dinner with our good friends in Denver. Each of us brought our favorite dish.

Mine? Hands down Sweet Potato casserole. I could eat it for dayssss.

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But the traditional dish calls for all the sugar, candied yams, marshmallows, and some ingredients that are common food sensitivities (milk, eggs, flour).

I want to eat good food, not be in a sugar coma or have an upset stomach. So, I revamped it into something that tastes just as good (if not better) and makes me feel awesome…and it’s time you feel uber awesome too.

Sweet Potato Casserole (Revamped)

Filling:
2.5 pounds sweet potatoes, cleaned and cubed
¼ cup maple syrup
¼ cup unsweetened almond milk or coconut milk
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger + nutmeg
1/8 teaspoon sea salt
2 Tablespoons coconut oil or organic butter, melted

Topping:
½ cup pecan pieces
¼ cup rolled oats (gluten-free if possible)
¼ cup unsweetened coconut flakes
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg + ground ginger
pinch of sea salt
2 Tablespoons coconut oil, melted

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large saucepan cook sweet potatoes in water over medium-high heat for about 20 minutes, or until you can easily pierce them with a fork. Drain, place in bowl and add remaining filling ingredients. Whip (by hand or with mixer) until smooth. Spread into a medium-size casserole dish.
  3. Mix together all topping ingredients in a small bowl. Spread evenly on top of filling.
  4. Bake in preheated oven for 10-15 minutes, or until golden brown. Serve immediately or keep warm with foil topping.

NOTE: Dish can be made ahead of time (through step 3) and popped in the oven and cooked for 15 minutes just before serving.

Leave a comment below and tell me your favorite Thanksgiving dish. I may just have a way to make it “kdo approved” and surprise you next week.

To having your SP casserole and eating it too.

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P.S. If you haven’t gotten your Holiday Upgrade Guide: how to eat, gift, & entertain so you can indulge without the bulge (plus 20 healthy holiday recipe swap outs), get hooked up here.

3 thoughts on “Sweet Potato Casserole Revamped!

  1. I am definitely going to make this! And I am looking for/experimenting with a veggie heavy stuffing recipe. I want to eith use quinoa or hearty grainy bread. Any ideas? Thx! LILA

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