Recipe- Healthy To Eat Sweet Potato Casserole

This healthy sweet potato casserole has all the tasty Thanksgiving flavors in one baked dish. It’s a lightened-up, sugar-free version of the classic recipe with a layer of creamy, spiced sweet potato topped with a nutty pecan crumble. It’s loaded with flavor and certainly not missing anything you’ll love it! While you expect a sweet potato casserole baked with marshmallows, I figured there’s no need to add extra sugar or softness to this recipe. Instead I’ve create a delicious golden crumble made from pecans, dates, pepitas, and almond flour. The contrast between silky sweet potatoes and crispy nuts makes for the perfect texture combination.

Ingredients

Sweet Potatoes

3 large sweet potatoes, (about 3 pounds)
1/4 cup milk, dairy-free milk works as well
1/4 cup butter, or ghee, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon pepper

Topping

3/4 cup pecans, roughly chopped
1/4 cup pepitas, roughly chopped
4 Dates, pitted and diced
1/4 cup almond flour
2 tablespoon butter or ghee

Method

* Bring a large pot of water to boil on high heat.

* Peel the sweet potatoes with a hand peeler.

* Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.

* Drain the potatoes over a colander, and place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.

* Pour the milk, butter, vanilla extract, cinnamon, nutmeg, salt and pepper into the mixture and continue mixing until creamy.

* Preheat your oven to 375 degrees Fahrenheit.

* Make the crumble topping. Roughly chop the dates, pecans, and pepitas, and transfer them to a mixing bowl. Add the almond flour and butter, then mix thoroughly with your hands until combined.

* Spread the sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top.

* Bake for 25-30 minutes, or until the top is golden brown.