Every Thanksgiving my mom makes this sweet potato casserole that is to die for, but unfortunately it’s loaded with butter and brown sugar. So, of course I had to set out on a mission to “healthify” the recipe. The results were amazing! This recipe is gluten free and has NO refined sugar and NO butter. This is great for Fall and especially fabulous for Thanksgiving (May want to double recipe for large parties)
-3 Large organic sweet potatoes aka yams
-1/4 cup local honey
-2 tsp. vanilla
-1 T cinnamon
-1 1/2 t. Nutmeg
Topping: 3/4 cup chopped pecans, 1 Tbs cinnamon, 1 Tbs honey
-Preheat oven to 400 degrees. Pierce each sweet potato with a fork and bake for about 50 minutes on a baking sheet.
-Place peeled sweet potatoes in a large bowl. Add 1/4 cup honey, 2 tsp. vanilla, 1 tablespoon cinnamon, and 1 1/2 teaspoons nutmeg to bowl. Mix with electric mixer until smooth. Spread into square baking dish.
-For the topping: Add 1 tablespoon of honey and 1 tablespoon cinnamon to the crushed pecans. Mix together and then spread across sweet potato layer.
-Bake at 375 for about 20 to 25 minutes or until lightly browned.
This recipe is delicious while not tasting overly sweet. Hope you enjoy!