Sweet Potato Casserole
What? Thanksgiving in nearly one week?! It seems like it was just yesterday, I was being forced to run on treadmills to avoid temperatures that were 3 digits long. With that out there, it is time to start planning for the quickly approaching holiday season.
While it is such a wonderful time to indulge in some of the seasonal foods and flavors, the season can be a wonderful time to get benefits from fall flavors while enjoying the season.
This sweet potato casserole is just one example of how to satisfy the taste buds of those around your dining room, yet keep their health in the forefront. Enjoy and remember to give your body the fuel to do the activities you love the most.
Maple Pecan Topping
1 cup chopped pecans, coarsely chopped
3/4 teaspoons ground ginger
1 1/2 teaspoon cinnamon
2/3 cups rolled oats
1/3 cup maple syrup
3 tablespoon butter ( I used Earth Balance)
Filling
4 medium sized sweet potatoes
3 eggs
3 tablespoons maple syrup
1/4 cup unsweetenedmilk of your preference (I used coconut milk)
3 Tablespoons melted butter
2 teaspoons vanilla
1 1/2 teaspoon orange zest
1/2 teaspoon salt
Instructions
Maple Pecan Topping
Combine maple syrup, rolled oats, and pecans thoroughly
Stir in butter until butter is spread evenly throughout mixture
Casserole
Preheat oven to 400 degrees Fahrenheit. Butter a casserole dish. Set aside.
Poke holes in 4 sweet potatoes and place in oven. Make until tender ( 50-60 minutes). Reduce oven to 350 degrees.
When potatoes are done roasting, pull out of oven and remove skin. place into large bowl and combine butter. Mash together using potatoes masher or fork.
Whisk in eggs, maple syrup, milk of choice, vanilla, salt, and orange zest. Mix thoroughly.
Place mixture into casserole dish
Top with Maple Pecan Topping
Keep in mind, substitutions can be made for ingredients such as coconut milk, Earth Balance, eggs, and oats.
This recipe will keep refrigerated in the fridge for up to a week