Sweet Potato Casserole
This side dish is sure to please! Made with no added sugar and topped with toasted pecans and crisp bacon pieces.
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The Real Food Dietitians
Side Dish
The Real Food Dietitians
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2 1/2 to 2 3/4 lbs sweet potatoes (about 4 medium sweet potatoes)
1/3 cup Organic Valley Milk
1 1/2 tbsp Organic Valley Ghee
1 tsp sea salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp chili powder
2 Organic Valley Large Eggs
1 cup pecans, 1/2 cup chopped and 1/2 cup whole
3 strips Organic Prairie Bacon, cooked and chopped
1 tbsp Organic Valley Ghee, melted
1/2 tsp cinnamon
pinch of nutmeg
pinch of sea salt
1
Preheat oven to 375ºF. Grease a 9-10 inch (square, round or oval) or 1.5 quart baking dish and set aside.
2
Bake sweet potatoes in the oven for 40-50 minutes or until soft and cooked through. Baking time will depend on the size of sweet potatoes.
3
While sweet potatoes are baking, in a small bowl add 1 cup pecans, 3 strips cooked and chopped bacon, 1 tbsp melted Organic Valley Ghee, 1/2 tsp cinnamon, pinch of nutmeg, pinch of salt and mix to combine. Set aside.
4
When sweet potatoes are done, remove from oven and let set for 5 minutes.
5
After the 5 minutes, remove the peels of the sweet potatoes and add the peeled sweet potatoes to a food processor (one that holds at least 8 cups). You may also use a hand mixer or stand up mixer for this step.
6
Add 1/3 cup Organic Valley Milk, 1 1/2 tbsp Organic Valley Ghee, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp chili powder and process until smooth. May need to scrape sides once or twice. Next, add the 2 eggs and process again just until smooth.
7
Transfer the sweet potato filling to the prepared baking dish and spread out evenly. Top with the pecan and bacon mixture.
8
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes. If pecans begin to get too brown, cover again with foil. Serve warm.