Midweek Mealtime - CLEAN Sweet Potato Casserole

Wednesday, November 20, 2013

I am a HUGE sucker for sweet potato casserole.  The sweetness, the slight crunch of pecans, and - yes - the ooey gooey, slightly smoky taste of caramelized marshmallows just hits me right in that "spot" that just wants good old-fashioned comfort food.  Here's the thing, though:  all of that unneeded brown sugar and marshmallows is NOT good for my fitness goals.  Instead, I will be making the following EASY (it only has 4 ingredients!) recipe for Thanksgiving with my family.  It's still sweet but has no added sugar (who ever thought sweet potatoes needed sugar, anyways?).  It still has that crunch from pecans.  The only thing it does *not* have is the thick layer of marshmallows covering its surface.  Instead, it has a crunchy oat topping reminiscent of a crumble.  It is SOOO good that I don't even miss those marshmallows.....well, almost.

Sweet Potato Casserole 

  • 3 lb sweet potatoes, peeled and diced
  • 1 Tbsp. butter
  • 1/2 cup chopped pecans
  • 1/2 cup quick oats
  1. Place potatoes in a large stock pot.  Add water just until potatoes are covered.
  2. Bring potatoes to a boil.  Cover, lower heat, and continue boiling for 15 minutes or until potatoes are fork-tender.
  3. Drain potatoes.  Using a mixer, beat potatoes until smooth.  Place whipped potatoes in a square baking dish.
  4. Melt butter in a skillet.  Add pecans.
  5. Cook pecans just until golden and fragrant.  Combine pecans and oats.
  6. Even sprinkle pecan mixture over potatoes.  Bake at 375 degrees for 10-15 minutes or until topping is browned.

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