Here's a yummy and healthy recipe for sweet potato casserole. I made it over from a recipe I found on the internet a few years ago. Around here, I seem to only find the pale variety of sweet potatoes. If your sweet potatoes are the brighter orange variety, your sweet potato dish will be much more colorful!
- 4 large sweet potatoes
- 1/4 cup plus 2 tablespoons raw honey
- 1/4 to 1/2 cup plus 2 tablespoons tablespoons butter or unrefined coconut oil
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 3/4 cup chopped crispy nuts*
Preheat oven to 350 degrees.
Peel and chop sweet potatoes coarsely. Place in pot and cover with filtered water. Bring to boil, reduce heat to a simmer. Partially cover and let sweet potatoes cook until tender, about 20 minutes. Remove from heat. Drain.
While still hot, beat or mash until smooth. Stir in 1/4 to 1/2 cup honey, 1/4 to 1/2 cup of butter or coconut oil, sea salt, cinnamon, allspice and nutmeg; beat or mash until the mixture is light and fluffy. Transfer mixture to an ungreased 3 quart casserole dish. Arrange the nuts in a single layer on top. Drizzle with 2 tablespoons honey. Top with 2 tablespoons butter or coconut oil in chunks. Bake for 25 minutes, until browned and bubbly**.
*To neutralize enzyme inhibitors, nuts should be soaked overnight. Crispy nuts are soaked nuts that have been dehydrated. See Nourishing Traditions for more information. A second choice preparation is to toast the nuts before using; this will neutralize some, but not all, of the enzyme inhibitors.
**Or refrigerate and bake for 30 to 45 minutes just before serving.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!