Healthier Sweet Potato Casserole
With Thanksgiving just around the corner, there’s always two camps in the health and wellness world- the camp that wants the entire menu to be paleo and gluten free, and the other camp that says it’s fine to indulge as a kind of day-long “cheat meal”. What if instead, we swapped some of the dishes for healthier options without sacrificing Aunt Loreen’s famous biscuits? As with everything, there should be nuance and balance- and the stress of eating perfectly 100% of the time is actually worse than whatever dish you have in front of you.
That being said, this is one of the dishes that I vote we make a little lighter. Why? Because it’s NATURALLY sweet! Sweet Potato Casserole is uncomplicated, it doesn’t require you to substitute flour for four different alternative flours and xantham gums, and it’s still so yummy. This casserole features ceylon cinnamon which is a powerful anti-inflammatory ingredient and will give your blood sugar a bit more stability on turkey day!
Sweet Potato Casserole
INGREDIENTS
3 cups cooked and mashed sweet potatoes
2 Tbl ghee
2 large eggs lightly beaten
1 tsp vanilla, optional
½ tsp ceylon cinnamon
1 ripe banana mashed
coconut spray oil
PECAN TOPPING:
¼ cup ghee
1 cup pecans chopped
1 teaspoon ceylon cinnamon
1 pinch pumpkin spice
¼ cup diced dates
2 Tbl coconut sugar
INSTRUCTIONS:
Preheat oven to 350ºF. Stir together all casserole filling ingredients in large bowl.
In a small bowl, combine all pecan-date topping ingredients until well combined and coated.
Spray 9×9" glass pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface. Bake at 350º F for 30 minutes or until cooked through and topping is crisp and browned.
