Sweet Potato Casserole
Ingredients
Casserole
- 5 second spritz Olive Oil Cooking Spray
- 3 1/2 lbs sweet potato cooked* and peeled**
- 1/4 cup sugar-free syrup
- 1 egg large
- 1 cup egg whites
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp Stevia
- 1/2 tsp fine sea salt
Garnish
- 1 tbsp brown sugar packed
- 2 tbsp graham cracker crumbs
- 1/3 cup pecan pieces
Instructions
- Preheat the oven to 350 Degrees Fahrenheit.
- Mist an 8 x 8-inch oven-safe baking dish with cooking spray.
- Using a potato masher, slotted spoon or large fork, roughly mash sweet potatoes.
- Add syrup, eggs, cinnamon, nutmeg, ginger, stevia and salt; stir mixture until fully combined (the potatoes should still be a little lumpy).
- Pour and evenly spread the sweet potato mixture in the prepared baking dish.
- Mix the brown sugar, graham cracker crumbs, and pecans; sprinkle over the potato mixture. Bake casserole until it begins to brown around the edges, 40-45 minutes.
- Portion casserole 3 x 3.
Notes
*Cut raw sweet potatoes into quarters to reduce cooking time
**Steam or boil the sweet potatoes with the skin on until well cooked. When they are cooked, the skin should easily peel off. And don’t let this fibrey goodness go to waste! I recommend using the skin in stuffing you may be preparing for the holidays – this sweet potato skin stores well in the fridge for up to 5 days, or in the freezer if you don’t plan to use it for a few weeks.
Tip! To make your own graham cracker crumbs: Simply crush-up regular graham crackers; about 2 crackers makes 2 tbsp of crumbs.
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