Garlic Maple Sweet Potato Casserole

November 18, 2012 by Leanne Vogel July 25, 2017

A clean eating Thanksgiving side dish that’s low in sugars and high in sweet, savory goodness!

Ingredients

Casserole

• 2 medium sweet potatoes
• 3 tablespoons dairy-free yogurt
• 2 garlic cloves, minced
• 2 teaspoons maple syrup
• 1/4 teaspoon chopped fresh ginger
• 1/4 teaspoon sea salt

Topping

• 2 tablespoons chopped raw pecans
• 1 tablespoon coconut sugar
• 1 1/2 tablespoons sorghum flour
• 1 1/2 teaspoons extra-virgin olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon gluten-free pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Instructions

1. Begin by roasting 2 medium sweet potatoes. To do this, preheat your oven to 375F and place the sweet potatoes in the oven. Simple as that. Leave to cook for about 30-40 minutes, until potatoes are tender. To test, you can poke with a fork or butter knife. Once complete, remove from the oven and allow to cool for a couple of minutes.
2. Reset oven to 350F and lightly oil a 4-cup casserole dish. Set aside.
3. Remove the skin from the sweet potatoes.
4. Keep the skin for later, it makes a fabulous snack with a sprinkle of sea salt. Trust me, it’s delicious!
5. Place the peeled sweet potatoes in a medium sized bowl, add the remaining casserole ingredients and mash with a potato masher until fully incorporated.
6. Spoon mixture into the prepared casserole dish and flatten with the end of a spoon. Set aside.
7. Combine topping mixture in a small bowl.
8. Stir to combine, then drop over top of the sweet potato mix.
9. Place in the preheated oven for 40-45 minutes until the top is golden.
10. Remove from the oven and allow to cool for about 10-15 minutes before consuming.

Nutrition Information Per Serving