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.

2 comments :

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

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

    ReplyDelete