Japanese sweet potato casserole
Author: 
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.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2021/11/07/healthy-japanese-sweet-potato-casserole-gf-df/