Healthy Thanksgiving Ideas - Part 3
So I know some people have the classic debate of whether to have pumpkin pie or sweet potato pie/casserole at Thanksgiving. Maybe the concern is primarily too much orange! If that's the case, I have a unique solution for you. Unfortunately, this will only work if you have access to purple sweet potatoes. Still amazing sweet potato flavor and nutritional benefits, yet a beautiful deep purple. (There is a different 'purple' sweet potato whose skin is merely purple, with a sweet off-white flesh rather than purple. It is also good, though, and can still provide a welcome color change and throw some people off at Thanksgiving dinner!)
But for those of you who can't find the purple or are content with orange, there is not one single problem by sticking with what you're familiar with. So here is your sweet potato casserole recipe, and everything is really so much better if you use organic and natural ingredients, as always!
Organic Sweet Potato Casserole
Preheat the oven to 350 degrees Fahrenheit and grease a 2 quart casserole dish by hand with coconut oil. *Never use spray-on greasing agents. I don't trust any spray can to be healthy, regardless of how it's marketed.*
Mash the sweet potatoes with the coconut oil until smooth. Add the almond milk, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Sprinkle over the casserole and bake for 45 minutes or until hot throughout. And totally enjoy this Thanksgiving favorite!
But for those of you who can't find the purple or are content with orange, there is not one single problem by sticking with what you're familiar with. So here is your sweet potato casserole recipe, and everything is really so much better if you use organic and natural ingredients, as always!
Organic Sweet Potato Casserole
Ingredients:
4 large or 6 medium sweet potatoes, cooked and peeled - can use a pressure cooker if preferred rather than boiling on stove
2 tablespoons coconut oil (may need to soften on stove)
1/4 cup almond milk (or dairy milk, if you prefer)
1/4 cup orange juice
1 teaspoon vanilla extract (NOT imitation vanilla)
1/4 cup raw cane sugar
1/4 cup maple syrup or raw honey
1/2 teaspoon sea salt
3/4 teaspoon nutmeg, freshly grated if possible
3/4 teaspoon cinnamon
Topping:
1/4 cup coconut oil, softened
1/2 cup organic brown sugar, packed (raw cane sugar still works well if you don't have any brown sugar)
1 cup chopped pecans
2 tablespoons maple syrup
Preheat the oven to 350 degrees Fahrenheit and grease a 2 quart casserole dish by hand with coconut oil. *Never use spray-on greasing agents. I don't trust any spray can to be healthy, regardless of how it's marketed.*
Mash the sweet potatoes with the coconut oil until smooth. Add the almond milk, orange juice, vanilla, sugar, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
Mix the topping ingredients together until well-combined. Sprinkle over the casserole and bake for 45 minutes or until hot throughout. And totally enjoy this Thanksgiving favorite!
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