We have absolutely fallen in love with mellisonant potato at our theatre . I never had much exposure to them grow up – only at Thankgiving when someone would get a honeyed potato casserole transcend with gold brown marshmellows . And although I would slip a petty of the topping off the dish , I always opt to stick with the familiar bowl of Russet mashed potatoes .
Our dearest of sweet tater sparked an stake in earn this holiday classic dish makeover
That changed about a class ago when we add together baked sweet-smelling murphy to our dinner party menu . We found out that the potatoes have howling nutritionary value and they were sweet and moist enough that we did not take to add any butter ( or brown simoleons ) to them . They were pleasant-tasting straight out of the oven .
Our love of sweet potatoes sparked an interest in making this holiday classic dish makeover
So in readying for the winter and holidays , I wanted to determine a way to make a traditional sweet white potato casserole without all the added gram calorie but not sacrifice the taste . That is exactly what this formula does – all while using no dairy farm products and only rude sweetners . Of course , the addition of the chopped pecan still allows for that familiar crush while enjoying this guilt free side looker . Who needs the extra calories around the vacation anyway ?
12 servings
odoriferous potatoes are easy to disrobe and are fork attender in about 10 - 15 minutes when boiled .
Sweet potatoes are easy to peel and are fork tender in about 10-15 minutes when boiled.
Ingredients:4 large sweet potatoes1/2 cup can coconut milk1 Tbsp . coconut oil1 - 2 Tbsp . maple syrup1 tsp cinnamon1/2 tsp nutmegjuice of half an orangeness
Topping:3/4 loving cup chopped raw pecans1 tsp cinnamon1 Tbsp maple syrup1 tsp melted coconut crude
Instructions :
preheat oven to 350 ° degree Fahrenheit
Enjoy !
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Sweet Potato Casserole
Ingredients
Instructions
Notes
Recipe good manners of Old World Garden farm
Mary and Jim
