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.
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