Unfortunately while you are sitting around talking and indulging in goodies, you often times do not realize how much you are eating. I am the first to say that I indulged big time on Thanksgiving. I tried to have no regret because let's be honest.. Thanksgiving only comes once a year, so why not indulge?! However, this year my mom and I tried to make the feast a little more guilt free. We made some healthy alternatives for the common dishes such as sweet potato casserole, green bean "casserole," stuffing, and cobbler. All of our healthy dishes turned out amazing.
This sweet potato casserole was my favorite dish, therefore I am going to share this recipe with you! Although this dish is great to make for the holiday gatherings, it is also great to make as a side dish for any night because it is fairly easy and so delicious.
I got this recipe from one of my favorite blog pages.. Lexi's Clean Kitchen. I recommend you check out her page for gluten free, dairy free, and paleo friendly recipes!
Ingredients:
3 large sweet potatoes, peeled and cut into cubes
1/4 cup raw honey
3 tbsp grass-fed butter or organic unsalted butter
1/2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/4 tsp sea salt
Candied Pecans
1 cup raw pecans
3 tbsp raw honey
Topping
cinnamon
coconut sugar
Directions:
* Preheat oven to 375 degrees
* In a large pot, bring cubed sweet potatoes to a boil on stovetop for about 15 minutes until tender
* Drain water, add remaining ingredients (honey, butter, cinnamon, nutmeg, vanilla, sea salt) and mash with potato masher
* Spread evenly onto lightly greased casserole dish
* Heat a small pan on stove top and add 1 cup of pecans and let heat for 30 seconds
* Add 3 tbsp of honey and bring to a boil, once boiling remove from heat and let cool
* Once cooled, place pecans on sweet potato casserole
* Top with cinnamon and coconut sugar
* Bake for 20 minutes
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