Simple Recipes for Every Day
Healthy Sweet Potato Casserole
- Serves: 10
- Prep Time: 20 min
- Cook Time: 1 hr
Ingredients
- ½ cup coconut oil, melted, plus more for greasing
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 5 large sweet potatoes, peeled and sliced into ⅛-inch thick rounds (about 2½ pounds)
- ¼ cup pumpkin seeds
- ¼ cup chopped candied ginger
- ¼ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup maple syrup
Ingredients
- ½ cup coconut oil, melted, plus more for greasing
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 5 large sweet potatoes, peeled and sliced into ⅛-inch thick rounds (about 2½ pounds)
- ¼ cup pumpkin seeds
- ¼ cup chopped candied ginger
- ¼ cup dried cranberries
- ½ cup chopped pecans
- ¼ cup maple syrup
Method
- Preheat the oven to 375°F with a rack in the center position. Grease a 9 x 13-inch baking dish with coconut oil.
- In a large bowl, combine the ½ cup coconut oil, cinnamon, nutmeg, and salt. Add the sweet potato and toss to coat.
- Arrange the sweet potatoes in stacks. Place the stacks on their side, and place them in the prepared baking dish, filling the pan. Sprinkle all over with the pumpkin seeds, candied ginger, cranberries, and pecans, tucking some of the ingredients between the potato slices. Drizzle with the maple syrup.
- Bake until the sweet potatoes are tender and golden brown, 50-60 minutes, covering the baking dish with foil if the potatoes are browning too quickly.
Notes
If you have one, use a mandolin to get those even, thin slices!