“How about try making a healthier version of sweet potato casserole?”

I sat back laughing, there was no way we could make sweet potato casserole gluten free, dairy free and healthy. Sweet potato casserole is the quintessential Thanksgiving side –  indulgent, rich and anything but “healthy”. Of course, Thanksgiving is such a special time of year, so a little bit of indulgence and feasting is  natural, but with all that butter and sugar, there was no way I could make something just as delicious as it is healthy.
I have to say I was proven wrong. My husband was right. He took this challenge on with optimism. Both of us worked together create this delicious Japanese sweet potato casserole recipe. Yes you heard me. Japanese Sweet Potato. The sweet, starchy root vegetable that not only adds natural nutty sweetness but also helps in creating a thick texture to replicate the fat and butter in a traditional casserole. What I love most about this recipe is that the sweet potato flavor really shines through, complemented with a touch of sugar, pecans and oats to add just texture. While it is still not a low calorie dish, it is more nutrient dense, lighter and in my opinion tastier than the original. This is a beautiful side dish that complements any feast whether Asian or American. We’ve been enjoying it with our chicken stirfries, Korean spicy chicken or even as leftovers or snacks!

So, HAPPY EARLY THANSKGIVING, hope y’all get to make this soon. I’m so excited to have my sisters try this when they come visit. It’ll be the first time we’ll be having sweet potato casserole at our thanksgiving table!!

Japanese sweet potato casserole

 

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Author: Unconventional Cooks

Serves: 9 (as a side)

Ingredients

• Filling:
• 3 lb of raw Japanese Sweet Potato (30 oz of cooked sweet potato flesh)**
• 2 eggs
• 6 tbsp non dairy milk
• ¾ tsp ground cinnamon
• ¼ + ⅛ tsp ground nutmeg
• ¾ tsp vanilla extract
• 2 tbsp sugar
• Topping (if only doing one options below, double the amount):
• Pecan topping: ⅓ cup pecan (36g) + sugar (regular or stevia)
• Oat topping: ⅓ quick oats + 18 g of pecan + 1 tbsp maple syrup

Instructions

1. Sweet potatoes: Preheat oven to 375F.
2. Wash your sweet potatoes. Using a fork, prick all around the skin of each sweet potato.
3. Roast for 1-1.5 hours (until soft). Let it cool for 25-30 mins until cool to touch.
4. Filling: Peel off the skin and weigh out 30 oz of sweet potato flesh. Mash the sweet potato flesh until smooth while it is warm.
5. Add eggs, milk, spices, vanilla and sugar to the sweet potatoes and whisk until smooth.
6. Pour into a 8 X 8 baking pan and smooth off the top.
7. Bake the filling for 10 mins in a 375F oven.
8. Oat Topping: While the filling is baking, prepare the oat topping - roughly chop the 18g pecans for the oat topping up into small pieces. Mix with quick oats and maple syrup. I find this is easiest with your hands.
9. Pecan Topping: Once the sweet potato filling is done, sprinkle the oat topping across half your casserole evenly.
10. On the other half, arrange pecan evenly across the top. Sprinkle sugar over the pecans liberally.
11. Return to oven and bake for 20 mins.
12. Remove and cool. Refrigerate and enjoy cold

Notes

**Japanese Sweet Potatoes has a distinct purple-red skin and the insides is creamy yellow flesh. You can get this at Trader Joes, Whole Foods and in your local Asian markets.

3.5.3251

LOVE,

Zoe, Mia & Raena