Sweet Potato Casserole
Ingredients
-7 cups cubed peeled sweet potatoes (2 pounds)
-½ cup milk
-5 tablespoons ghee or butter, melted, divided
-1 teaspoon salt
-½ teaspoon vanilla extract
-½ teaspoon ground ginger
-½ teaspoon ground cinnamon
-¼ teaspoon ground pepper
-½ cup chopped pecans
-¼ cup pepitas
-¼ cup chopped dried fruit, such as cherries, dates, raisins or currants
-½ cup milk
-5 tablespoons ghee or butter, melted, divided
-1 teaspoon salt
-½ teaspoon vanilla extract
-½ teaspoon ground ginger
-½ teaspoon ground cinnamon
-¼ teaspoon ground pepper
-½ cup chopped pecans
-¼ cup pepitas
-¼ cup chopped dried fruit, such as cherries, dates, raisins or currants
Cooking Instructions
1. Preheat oven to 350 degrees F.
2. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons ghee or butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.
3. Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.
4. Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.
2. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons ghee or butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.
3. Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.
4. Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.
Sweet Potato Casserole
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Servings: 8
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
Ingredients
-7 cups cubed peeled sweet potatoes (2 pounds)
-½ cup milk
-5 tablespoons ghee or butter, melted, divided
-1 teaspoon salt
-½ teaspoon vanilla extract
-½ teaspoon ground ginger
-½ teaspoon ground cinnamon
-¼ teaspoon ground pepper
-½ cup chopped pecans
-¼ cup pepitas
-¼ cup chopped dried fruit, such as cherries, dates, raisins or currants
-½ cup milk
-5 tablespoons ghee or butter, melted, divided
-1 teaspoon salt
-½ teaspoon vanilla extract
-½ teaspoon ground ginger
-½ teaspoon ground cinnamon
-¼ teaspoon ground pepper
-½ cup chopped pecans
-¼ cup pepitas
-¼ cup chopped dried fruit, such as cherries, dates, raisins or currants
Cooking Instructions
1. Preheat oven to 350 degrees F.
2. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons ghee or butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.
3. Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.
4. Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.
2. Bring an inch or two of water to a boil in a large pot fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 18 to 20 minutes. Remove basket and discard water. Return sweet potatoes to the pot. Add milk, 4 tablespoons ghee or butter, salt, vanilla, ginger, cinnamon and pepper; mash until desired consistency. Transfer to a 1 1/2-quart baking dish.
3. Stir pecans, pepitas, dried fruit and the remaining 1 tablespoon butter together in a small bowl. Sprinkle over the top of the sweet potatoes.
4. Bake casserole until hot and the nuts are lightly toasted, 20 to 30 minutes.