@mariannas_pantry: HEALTHIER SWEET POTATO CASSEROLE Ingredients 4 large sweet potatoes (~3 lbs) 1 egg (can omit if vegan) 2 tbsp maple syrup 2 tsp vanilla extract 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp salt 1/4-1/2 cup unsweetened almond milk (or any milk of choice) For the crumble 1/2 cup chopped pecans 1/2 cup rolled oats 1/4 cup whole wheat flour or oat flour 1/4 cup packed brown sugar or coconut sugar (I used swerve zero calorie brown sugar) 1/2 tsp cinnamon Pinch of salt 3 tbsp melted light butter or coconut oil Instructions 1. Preheat oven to 425F. Wash sweet potatoes and pierce them with a fork. Place them on a baking sheet and cook until very soft in the center with the flesh starting to pull away from the skin (around 40-45min) 2. While sweet potatoes cook make the crumble: to a bowl add all crumble ingredients and mix together until well combined, set aside. 3. When sweet potatoes are done cooking, let them cool, reduce oven heat to 375F, then remove the skin and add the flesh to a large bowl and mash until smooth (you can also use an electric mixer). Then add in egg, maple syrup, vanilla, cinnamon, nutmeg, and salt. Stir to combine then slowly pour in almond milk, starting with 1/4 cup, adding more if you’re mixture is too thick. 4. Transfer sweet potato mix to a casserole dish (making sure to spray the bottom with nonstick cooking spray). Evenly our crumble mixture on top and bake for 30 minutes. Let cool for 10 minutes before serving. #thanksgivingrecipes #sweetpotatocasserole #sidedishrecipe

Marianna Moore

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Region: US

Monday 20 November 2023 19:10:46 GMT