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.
I always wondered how to make that!
Thank you!
This looks wonderful! I can’t wait to try it!
Love
Karen
Wardeh,
I made this casserole last night for dinner with the in-laws. It was delicious and easy! Thank you! I am bringing it to our Cub Scout Christmas party as well.
That looks so good. Almost like a dessert.
Millie´s last blog post… Cheeseball Salad
Millie – we do it eat for dessert, more often than not.
I know now what I’m taking to Thanksgiving at Aunt Sharon’s house! It looks wonderful.
Mindy´s last blog post… preparing for childbirth
Hi Wardeh,
Our thanksgiving is jammed with 1) parade with kids/nephews/friends from out of town 2) mother in law’s brunch 3) sister’s dinner. There’s a lot of driving on the agenda. I need to bring a side to each meal but I need to make it in advance of the day. This recipe looks like a good candidate for a dinner side. Do you think I can prepare the day before (without baking), then keep it in my car (cold-ish NYC weather -50 degrees) from 9am-4:30pm & then pop it in my sister’s oven? Do you think it would keep in the car and retain its taste?
Sarah, I think that would work out great and will be delicious! If you’re worried at all about it getting too warm in the car, you can put it in a cooler with an ice pack. Enjoy!
This looks great! I was able to find red-fleshed sweet potatoes last week! I cannot remember what it’s called though!
Michaela´s last blog post… Menu 11/29-12/5
This was DELICIOUS! I have this recipe printed out & am adding the page to my “favourites” binder. Even Hubba, a die-hard-sweet-tater-casserole-must-have-marshmallows, liked this! I used a variety of sweet taters in this. Thanks so much!
Now I’m off to comment on some other blogger’s recipes, as I tried a few new ones this year!
Michaela´s last blog post… CHRISTmas Menu 09
Michaela – I’m so glad to hear it!