CRUNCHY SWEET POTATO CASSEROLE
Sweet Potato Casserole:
2 lbs sweet potatoes, peeled and diced (about 6 cups)
1 oz ginger, peeled and finely diced (about 2 T)
4 T butter, softened
1/4 cup brown sugar
1/4 cup stevia
3/4 t cinnamon
3/4 cup milk
Pecan Oat Topping
1 1/3 cups old fashioned rolled oats
1 cup roughly chopped pecans
1/2 cup almond meal**
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
5 tablespoons melted coconut oil
**To make your own almond meal, pulse whole, raw almonds in the food processor until they form fine crumbs. Do not over process, or you will have almond butter instead.
Peel and slice sweet potatoes add them and chopped ginger in a kettle add enough water to cover the potatoes. boil till potatoes are tender, (30 minutes).
Drain potatoes and place in a large bowl, add the butter , brown sugar, and stevia, cinnamon, milk. Mix until smooth.
Lightly grease a casserole dish, and pour mixture into casserole dish.
Mix the topping ingredients together. blending well. sprinkle over the potato mixture. spread over potatoes
bake in preheated oven @350* for 20 minutes or until topping is crunchy.
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