Here’s something to be thankful for: a healthified version of a classic favorite holiday dish! Instead of the usual ooey-gooey marshmallow topping, spoon into a wholesome, crisp upper crust made with all-natural granola and buttery chopped pecans. Underneath, you’ll dig into soft, sweet potato goodness, lightly spiced with ginger and lime for a touch of tropical flair. Prefer less sweetness? Simply adjust the amount of maple syrup and brown sugar added in.
Wholesome Granola-Nut Sweet Potato Casserole
Serves 8-10
Ingredients
1 lb. sweet potatoes, diced
2 Tbsp. water
1 Tbsp. lime juice
1-4 Tbsp. maple syrup (optional)
¾ tsp. ground ginger
¼ tsp. salt
Topping
½ cup butter, melted
1-½ cups Bob’s Red Mill Crunchy Coconut Granola or Honey Almond Granola
3 oz. pecan halves, chopped
¾ cup flour
½ to ¾ cup brown sugar
¾ tsp. ground ginger
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
Directions
- Preheat oven to 350 degrees F.
- In a 9×13” cake pan or 2.5-quart casserole dish, combine sweet potatoes, water, lime juice, ginger, salt and maple syrup (if using). Stir to make sure the sweet potatoes are well covered.
- Combine topping ingredients in a medium-sized bowl and stir until everything is coated with butter.
- Pour the topping mixture evenly over sweet potatoes, then press down with your hands so the topping holds together.
- Place the pan in the oven and bake for 40-60 minutes, until the topping is browned and the sweet potatoes are fork-tender. Remove casserole from oven and let sit for 10 minutes before serving.
Note: If topping becomes too brown before the potatoes are cooked, cover with aluminum foil until sweet potatoes are tender. Remove foil and bake for 10 additional minutes.
Recipe courtesy of Bob’s Red Mill blog. Used with permission.