{Day 1} "Sweet Potato" Casserole
For a healthy alternative using squash and cauliflower. Honestly it really tastes like sweet potato, but is sugar-free, paleo, keto, gluten free & whole 30.
You can enjoy this and only 5 net carb, 2 grams sugars, 2 grams of protein, 13 grams of fat and only 156 calories
INGREDIENTSVeggie
4 cups Butternut squash (peeled, cubed)
1 medium head Cauliflower (chopped into florets)
1/4 cup Butter (melted)
2 tsp Cinnamon
1 tsp nutmeg
1/4 tsp Garlic
1/4 tsp salt
1/2 tsp Black pepper
1 tbsp organic vanilla
4 tsp sweetener of choice (I use Swerve and/or Stevia)
Toppings
2 cups Pecans (divided into 1 1/2 cups and 1/2 cup)
1/3 cup sweetener of choice (I use Swerve and/or Stevia)
1 tsp Cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/8 cup Butter
INSTRUCTIONS
Preheat the oven to 400 degrees F.
Boil the squash and cauliflower for 15 minutes then drain.
Add the veggies onto a lined baking sheet. In a small bowl add melted butter, garlic, salt, cinnamon, nutmeg, vanilla and black pepper.
Pour over veggies. Mix with your hands or spoon.
Roast in the oven for about 20-25 minutes until its very soft and golden.
Pulse 1/2 cup pecans in a food processor until a powder forms. Chop the remaining 1 1/2 cups pecans. Place both in a small bowl.Add the sweetener, cinnamon, nutmeg and salt. Stir in the butter until the mixture is crumbly.
When the vegetables are done roasting, remove them from the oven, but don't turn it off.
Mash the veggies until smooth. Transfer it into glass casserole dish.Stir the sweetener and remaining tablespoon of melted butter into the puree.
Smooth the veggie mix. Sprinkle the pecan crumble topping over the casserole.
Put the casserole back in the oven for another 20 minutes or until the top is golden
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