Healthy Sweet Potato Casserole
This healthy sweet potato casserole emphasizes the natural sweetness of sweet potatoes and carrots with a hint of citrus!
Servings: 6
Calories: 258kcal
Cost: $5
Equipment
- vegetable peeler or paring knife
- Sharp Knife
Ingredients
- 2 pounds sweet potatoes about 2 large- peeled & chopped into chunks
- 1 pound carrots about 4 large- peeled & chopped into chunks
- 1 orange medium-for the zest & juice
- 2 tablespoon butter
- 2 tablespoon half & half
- 1 tablespoon dark brown sugar
- 1 teaspoon pumpkin pie spice
- salt to taste
- 1/3 cup pecans chopped
Instructions
- Preheat oven to 350°F. Prepare sweet potatoes & carrots by peeling and chopping into roughly 2-in chunks.
- Fill a stock pot with water and add the potatoes and carrots. Bring to a boil. Boil for 20-25 minutes until the potatoes and carrots are fork tender.
- Drain the potatoes & carrots. Add them back to the pot.
- Zest the orange into the pot of potatoes & carrots. Slice the orange and squeeze in the juice. Then add the butter, half & half, dark brown sugar, pumpkin pie spice, and salt to taste.
- Use a potato masher to mash everything together. Once smooth, spread into a greased 8x8" casserole dish. Top the casserole with the chopped pecans.
- Bake at 350°F for 20-25 minutes until hot throughout and the middle is set.
Notes
For a sweeter and richer casserole, up the butter & brown sugar to 1/4 cup each.
For even more crunch, use 2/3 cup pecans.
Substitute the carrots for more sweet potatoes if desired.
To make this dairy-free, use coconut oil in place of butter and full-fat coconut milk in place of half & half.
Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 169mg | Potassium: 826mg | Fiber: 8g | Sugar: 14g | Vitamin A: 34267IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 1mg
