Sunday, November 24, 2013

Thanksgiving Sweet Potato Casserole

Ever since I was a little girl, I have always LOVED sweet potatoes and for as long as I can remember, my mom always made the most delicious Sweet Potato Casserole for Thanksgiving dinner.  Now that I have changed how I eat, I am also converting over some of my favorite recipes, or finding new recipes that can take the place of my old "dirty" recipes.  So I have been on the hunt for a great Sweet Potato Casserole recipe.  One of my favorite resources for clean eating recipes is "The Gracious Pantry" and that is where I found this recipe that I'm going to be replacing my "dirty" casserole to the new and improved "clean" casserole!  Let's face it, my old recipe was just a dessert disguised as a side dish!  It needed a little TLC makeover!

So, here it is…I can't wait to make it in a few days!!  I will be doubling the recipe.

Clean Eating Sweet Potato Casserole

"Clean" Thanksgiving Sweet Potato Casserole

(Makes 8 small servings)

Topping Ingredients:

1 cup pecan pieces
1/4 cup raw honey
1/4 cup whole wheat pastry flour
1 tablespoon safflower oil
1/2 teaspoon cinnamon (or more!)

Filling Ingredients

3 pounds sweet potatoes
1/2 cup clean orange juice
1-1/2 teaspoons cinnamon
3/4 teaspoon ground nutmeg
1 tablespoon honey

Topping Directions:

  1. In a large mixing bowl, combine all topping ingredients together.  It will be clumpy and sticky.
  2. Spread out mixture the best you can on a parchment lined cookie sheet.
  3. Bake at 350 degrees F. for approximately 10-15 minutes.  The mixture should have a nice golden color to it.
  4. Remove from oven and allow to cool.
  5. Transfer small portions to a large cutting board and chop roughly.  Set aside.

Casserole Directions:

  1. Wash the sweet potatoes and rub with oil.  Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
  2. Remove from oven and allow to cool until you can handle them without burning yourself.
  3. Peel the potatoes and place the inside in a large mixing bowl.
  4. Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
  5. Transfer the potato mixture to a serving bowl.  Sprinkle the pecan topping evenly over the potatoes and serve.

Note:  You'll probably have leftover topping depending on size of dish…the leftovers are great for topping oatmeal or mixing in with yogurt.


  1. I can make this ahead of time and then reheat the next day, right?

  2. You probably could do that. Or mix the insides of it and then cook tomorrow. ?!?!?