Traditional sweet potato casserole recipes are loaded with sugar and unhealthy fats, but this one puts a twist on that flavor and leave in only good and healthy ingredients! Many of us grew up having some sort of marshmallow sweet potato casserole at Thanksgiving, but I think you will want to start a new tradition after trying this one out!
This recipe was brought into my Holistic Nutrition class from one of my oh so sweet classmates and I absolutely fell in love, so I wanted to share it with you all! I am making this dish for my family this Thanksgiving and I also think it will be a recipe that we will repeat.
Sweet potatoes are loaded with beta-carotene, are fairly low in calories for a high carbohydrate food and are extremely filling. They also contain vitamins C, D, and B6, minerals, and other antioxidants. Plus, they are extremely warming and grounding, making them perfect for winter, when they are in season!
Apples are loaded with soluble fiber, antioxidants, especially quercetin, vitamins, and minerals, helping them truly keep the doctor away.
Ginger is amazing for our bellies, aiding in digestion and soothing aches.
Cinnamon is an amazing spice that balances our blood sugar and gives us a sweet taste without adding unnecessary sugars that do the opposite, spike our blood sugar.
- 5 sweet potatoes peeled and cut into chunks (i left mine un-pealed)
- 2 small apples cut into chunks
- 1 cup chopped pecans
- 1/4 cup grade B maple syrup
- 4 tbsps melted grass-fed butter OR coconut oil
- 1 tbsp ground cinnamon
- 1 tsp freshly grated ginger
- 1/2 tsp ground nutmeg
- Preheat oven to 350
- Steam sweet potatoes until partially cooked.
- Then, combine with remaining ingredients (EXCEPT PECANS) in a mixing bowl.
- Pour into a baking pan.
- Sprinkle the pecans over the top
- Bake in the oven for 30-35 minutes!
Try this recipe out and let us know what you think! What are you guys making for Thanksgiving? Let us know in the comments, on Facebook, or on Instagram! HAPPY THANKSGIVING! Peace and Love, HR