Wednesday, April 22, 2015
S Is for Sweet Potato Cassarole
I'm pretty sure I've mentioned on this blog a few times just how much I love sweet potatoes. I love sweet potatoes in so many different ways, and this is one of them. You can make this anytime, but it's especially good at Thanksgiving. I was good this time with a topping of dried fruits and almond crumble, but it's also good with homemade marshmallow on top. YUM!
2 pounds sweet potatoes, peeled and cubed
1 large egg + 1 egg white, lightly beaten
3 Tbs. maple syrup
1 tsp. pure vanilla extract
1/4 cup almond flour
1 Tbs. coconut sugar
1 Tbs. butter from grass-fed cows or coconut oil, melted
1/8 tsp. ground cinnamon
1/3 cup dried dates, chopped
1/3 cup dried cranberries
1. Preheat oven to 350 degrees Fahrenheit.
2. Place sweet potatoes in a Dutch oven and cover wit water. Bring to a boil. Reduce heat; cover an simmer for 15-20 minutes or until tender. Drain and place in a large bowl; mash. Cool slightly. Stir in the egg and egg white, syrup, and vanilla.
3. Transfer to an 8-in. square dish coated with a light greasing of coconut oil. Combine butter or coconut oil with coconut sugar and cinnamon and sprinkle over the top.
4. Bake, uncovered for 30 minutes. Sprinkle with dates and cranberries. Bake 5-7 minutes longer, or until the thermometer reads 160 degrees Fahrenheit and the fruits are heated through.