Healthy Mashed Sweet Potato Casserole
Ingredients
Scale
- 3 pounds (1.3kg) sweet potatoes (peeled and cut into 2-inch pieces)
- ¼ cup unsweetened oat milk (or prefereed milk of choice)
- 2 tablespoons butter (can use plant-based, as needed)
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ½ cup (45g) rolled oats
- ¼ cup (28g) fine almond flour
- 2 tablespoons (30g) coconut sugar
- ⅓ cup (40g) chopped pecans
- ½ teaspoon kosher salt
- 1/8 teaspoon ground nutmeg
- ¼ cup (60ml) melted butter or liquid coconut oil
Instructions
- Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until very soft, 20-25 minutes. Preheat the oven to 350 degrees.
- Drain the sweet potatoes, return to the pan or transfer to a large mixing bowl. Add the oat milk, butter, salt, pepper, nutmeg, cloves and cinnamon. Mash until smooth, with a potato masher or puree with an immersion blender. Scrape the mixture into a 3-quart baking dish and smooth the top.
- Make the topping: Combine the oats, almond flour, coconut sugar, pecans, salt and nutmeg in a medium bowl. Stir in the butter until the mixture clumps together.
- Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven 25-30 minutes, until the topping is crisp and golden brown.
Find it online: https://thecookingjournal.com/healthy-sweet-potato-casserole/