Now I'm not knocking the classic Sweet Potato Casserole laden with butter and sugar and topped with marshmallows. But sometimes it's just a tad too sweet for me to eat alongside my ham or turkey.
To sweeten my casserole, I start by roasting my sweet potatoes. Roasting, instead of boiling, caramelizes the potatoes and deepens their flavor. While whipping the potatoes, I add a mashed banana. The banana brings out the inherent sweetness of the potato without masking the flavor. So good.
As a little nod to the classic casserole, I've topped my potatoes with a crisp, pecan crumble. But don't let me stop you from sprinkle over a handful of marshmallows!
Not-So-Sweet Sweet Potato Casserole
Ingredients
For the potatoes
· 4 large sweet potatoes
· 1 banana
· ¾ tsp cinnamon
· ½ tsp ground ginger
· ½ tsp cardamom
· ¼ tsp salt
For the topping
· 2 tbsp butter, room temp
· 2 tbsp flour
· 1 tbsp brown sugar
· ¼ cup pecans, chopped
Preheat oven to 425F. Line a baking sheet with aluminum foil and lightly grease.
Prick the sweet potatoes with a fork. Place on the baking sheet. Roast for about 1 hour or until the potatoes are easily pierced with a fork. Allow to cool to room temp.
Remove the skins from the potatoes. Discard the skins and place the sweet potatoes in a large mixing bowl. Add the banana. Using a hand mixer, whip until smooth. Stir in the spices.
Lightly grease a 2qt baking dish. Pour the sweet potatoes into the dish and smooth the top of the potatoes with a spoon.
In a small bowl, cut the butter into the flour with a fork. Add the brown sugar. Once combined, stir in the pecans. Crumble the mixture over the top of the sweet potatoes.
Reduce the oven temperature to 375F. Bake the casserole for about 20-25 minutes until the top is golden brown.
Serves 4
Notes
For an extra treat, dot the top with mini marshmallows.
Gluten Free Friendly! Substitute the flour for Cup4Cup flour blend.
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