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Skinny Sweet Potato Casserole Recipe
- Prep Time:
- Cooking Time:
- Serves: Makes 4 Individual Casseroles
Skinny Sweet Potato Casserole Recipe
- Recipe Submitted by berry on 03/28/2014
Category: Potatoes, Desserts
Ingredients List
- 2 cups mashed sweet potato
- 1/4 cup fresh-squeezed orange juice
- 1/4 ”“ 1/2 tsp grated ginger
- 1/2 cup almond flour
- 1 TB coconut butter
- 1/2 cup pecan halves
- 1 + 1 TB maple syrup
- zest of 1 small orange (optional)
- cinnamon
- salt
Directions
1. Preheat oven to 375 degrees.
2. Mash together sweet potato, OJ, grated ginger, and 1 TB of maple syrup together. Mix thoroughly.
3. Mix together pecans and 1 TB of maple syrup. Set aside 1/2 of the maple-coated pecans for later use. In a small processor, add almond flour, coconut butter, rest of the maple-coated pecans (be sure to scrape in the excess syrup), ~1/4 tsp of cinnamon, and a pinch of salt. Process for a few seconds; then pulse until a crumbly texture forms and the pecans are broken into small pieces.
4. Divide the sweet potato into 4 8-oz ramekins. Spoon the crumble mixture on top of the sweet potato. Add rest of the pecans on top of the crumble.
5. Bake covered for about 10-15 minutes (depending on the temperature of the sweet potato)*. Uncover and bake for another 10 minutes or until the pecans are nicely toasted and the crumble becomes golden. Remove from heat and sprinkle with the orange zest if using. Allow to cool for a few minutes and serve.
Notes:
Baking time will vary by a few minutes depending on the temperature of the sweet potatoes. If they were just baked and still warm, bake covered for about 8-10 minutes before uncovering. If they came out of the fridge and are cold, bake covered for about 15 minutes before uncovering.
If preferred, just bake this in a larger casserole dish. Be sure to double or triple the recipe depending on the size of the casserole dish.
2. Mash together sweet potato, OJ, grated ginger, and 1 TB of maple syrup together. Mix thoroughly.
3. Mix together pecans and 1 TB of maple syrup. Set aside 1/2 of the maple-coated pecans for later use. In a small processor, add almond flour, coconut butter, rest of the maple-coated pecans (be sure to scrape in the excess syrup), ~1/4 tsp of cinnamon, and a pinch of salt. Process for a few seconds; then pulse until a crumbly texture forms and the pecans are broken into small pieces.
4. Divide the sweet potato into 4 8-oz ramekins. Spoon the crumble mixture on top of the sweet potato. Add rest of the pecans on top of the crumble.
5. Bake covered for about 10-15 minutes (depending on the temperature of the sweet potato)*. Uncover and bake for another 10 minutes or until the pecans are nicely toasted and the crumble becomes golden. Remove from heat and sprinkle with the orange zest if using. Allow to cool for a few minutes and serve.
Notes:
Baking time will vary by a few minutes depending on the temperature of the sweet potatoes. If they were just baked and still warm, bake covered for about 8-10 minutes before uncovering. If they came out of the fridge and are cold, bake covered for about 15 minutes before uncovering.
If preferred, just bake this in a larger casserole dish. Be sure to double or triple the recipe depending on the size of the casserole dish.
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