Thanksgiving wouldn’t be complete without a warm, comforting dish of sweet potato casserole. But this year, we’re ditching the marshmallows and sugar for a healthier, equally delicious version. My Nourishing Lab Sweet Potato Casserole is packed with wholesome ingredients like sweet potatoes, spices, and a crunchy pecan topping.
It’s a guilt-free way to indulge in a holiday favorite that will leave you feeling nourished and satisfied.
As we gather around the table this Thanksgiving, let’s celebrate Nourishing Lab’s Golden Goddess Plate and seek our golden glow. This means focusing on whole foods that nourish our bodies and minds.
Sweet potatoes are packed with beta-carotene, a precursor to vitamin A, which is essential for healthy skin, eyes, immune function, cell growth, reproductive health, and bone density. By incorporating this root vegetable into your Thanksgiving meal, you’re not only indulging in a delicious treat but also nourishing your body from the inside out!
Ingredients
Directions
1.
Preheat your oven to 350 degrees Fahrenheit. Rub the sweet potato halves with coconut oil and place them cut-side down on a parchment-covered sheet pan. Roast for 25-30 minutes or until soft.
2.
Scoop out the flesh of the sweet potatoes into a large bowl. Add the butter and mash the sweet potatoes until the butter melts. Add the milk, maple syrup, vanilla extract and cinnamon. Allow the sweet potato mixture to cool for about 5 minutes before mixing in the egg.
3.
In another bowl, combine the almond flour, tapioca starch, rolled oats, and coconut sugar. Add the chunks of butter and work the butter into the mixture with the back of a fork until a crumbly mixture forms. Add int eh pecans and milk and work the crumble with the fork again until combined.
4.
Lightly grease a small baking dish and pour in the sweet potato mixture, spreading it out with a spatula. Crumble the topping over the sweet potatoes and bake for 25-30 minute.
