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Healthy holiday sweet potato casserole

You'll love the Fall flavours of this healthier take on a holiday classic: the sweet potato casserole. Gluten free and made with hearty oats, this delicious addition to your festive table is packed with vitamins and is sweetened with maple syrup and coconut sugar, both healthier than white sugar.


For the potatoes:



Sweet Potatoes:

  1. Preheat the oven to 400 degrees F.
  2. Wash sweet potatoes and use a fork to poke holes in sweet potatoes.
  3. Place the potatoes on a baking sheet lined with parchment paper and roast for 45-60 minutes or until very fork tender. Allow potatoes to cool for 5-10 minutes. Lower oven heat to 350 degrees F.
  4. Grease an 8x8 inch baking dish with ghee and set aside.
  5. Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, ghee, almond milk, vanilla, egg, cinnamon, nutmeg, allspice and sea salt.
  6. Use an electric mixer to beat until smooth
  7. Pour the mixture into the prepared baking pan and smooth the top.

Almond Crumble:

  1. In a large bowl, add the oat flour, oats, coconut sugar, and almonds.
  2. Use a fork to stir in melted ghee until a nice crumb forms.
  3. Sprinkle all over the top of the sweet potato mixture.
  4. Bake for 25-30 minutes or until the top is slightly golden brown.
  5. Remove from oven and let cool for 5-10 minutes.

-By Lindsay Mustard. Lindsay is a Holistic Nutritionist, firefighter-in-training and recipe-wizard with a burning passion for health and fitness. In her nutrition practice, Lindsay works with clients to craft a unique plan that is tailored to their specific health goals using a natural, whole food and supplement approach.