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Y’all know I <3 sweet potato anything and the holidays just wouldn’t be the holidays without a tasty sweet potato side dish in the line up. At our house, we worked on this side dish for quite some time. It really was no easy task to get my hubby to skip those high fructose laden commercial marshmallows, but here’s what we came up with. We hope you and your family love it!!
Sweet Potato-Pecan Casserole
3 tsp ground ginger
dashCeltic sea salt
1 T coconut sugar
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup raw honey
1 large egg
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp allspice
1/3 cup finely chopped pecans
Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.
Mix the coconut sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Per serving: Calories 160; Fat 4 g (Saturated 1 g); Cholesterol 25 mg; Sodium 180 mg; Carbohydrate 31 g; Fiber 3 g; Protein 3 g
Melissa Schollaert is a Holistic Health & Nutrition Counselor and founder of Real Nutritious Living. Helping others achieve their health goals to attain their healthiest, happiest life is her greatest ambition.