Healthy Sweet Potato Casserole

Healthy Sweet Potato Casserole

AAAAH...the beloved Sweet Potato casserole!!  A holiday staple right?? Unfortunately if you follow most of the recipes out there...by the time you are done adding TONS of butter and brown sugar and marshmallows (which this SUPER FOOD does NOT need), we have taken a "perfect food" and made it SO unhealthy! 

The last few years I have made this healthier version with ZERO complaints from the peanut gallery. I promise!!! 

TOTAL TIME: Prep: 45 min. Bake: 25 min.

MAKES: 8 servings 

Ingredients

    3 pounds sweet potatoes, peeled and cut into chunks

    1/3 cup unsweetened almond or coconut milk

    1/4 cup egg substitute (or 1 egg and1 egg white)

    1/4 teaspoon salt

    1/2 teaspoon vanilla extract

    1/2 teaspoon ground cinnamon

    1 T Brown sugar

    1 T organic or local honey

    1/2 C chopped pecans

Directions

  1 Place sweet potatoes in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain.

  2 In a large bowl, beat the sweet potatoes, milk, eggs or egg substitute, salt, honey and vanilla until smooth. Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Sprinkle with cinnamon, brown sugar and chopped pecans. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8 servings.