Sweet Potato Casserole
Post-Oven / Baked
Servings: 6
Skill Level: Intermediate
Total Time: 75 minutes +
Ingredients:
Filling
3 each Sweet potatoes, large, baked, flesh removed
½ cup Milk of choice, unsweetened
1 each Egg, large
1 T. Maple syrup or honey
1 tsp. Salt
¼ tsp. Cinnamon, ground
Topping
2 T. Coconut oil, melted, separated
1/8th tsp. Ground cardamom
1 cup Walnuts, crushed/chopped
Preparation:
Bake sweet potatoes in oven or in microwave and cool.
Once cooled, removed skin and place flesh into a large mixing bowl.
Preheat oven to 375 degrees.
Mix filling ingredients together until well combined (AVOID adding egg to very hot sweet potato so the egg doesn’t scramble).
Set aside.
Crush walnuts in mortar and pestle (working in batches) or crush as desired.
Season with salt if wanted.
Place coconut oil and cardamom in small glass bowl and heat for 45 seconds until melted.
Using a silicone brush or cooking brush, spread 1 T. of cardamom seasoned oil in the bottom and sides of a 9 x 9 or medium large casserole pan.
Evenly spread filling in the pan.
Top filling with walnuts followed by brushing the remaining 1 T. of spiced oil on the walnuts.
Bake for 30 minutes. Cool for 5-10 minutes. Enjoy!
Serving Size: ½ to ¾ cup cooked (1/6th of the pan)
Nutrition Information: this casserole works great around the holidays but also tastes good any time of year. Feel free to substitute the walnuts for pecans or cashews. This side dish also reheats extremely well (keeps fresh in fridge for 5-7 days).
Pre-Oven