Sweet Potato Casserole

We attempted to grow sweet potatoes for the first time this year.  What a fun experience for the kids from planting in our potato boxes, to watching them grow through the summer and then the best part, digging them up in the fall!  The thrill of digging and discovering the potatoes was so fun for the kids we buried them and dug them up multiple times.

Sweet potatoes are a fun way to connect your garden to a delicious meal for your kids.  Not only is it fun, but it is also a highly nutritious vegetable with multiple health benefits.  We love sweet potatoes because they are a great source of fiber, vitamins and minerals.  They promote gut health and support healthy vision.  Not only that but they may have cancer-fighting properties, enhance brain function and support your immune system.  What a powerhouse!

My husband grew up in Louisiana and has a bit of a sweet tooth when it comes to side dishes.  I try to keep most of our recipes as clean and healthy as possible and have made a few tweaks to this recipe for all of us to enjoy it more than just at the holidays.  Using a sugar substitute  like maple syrup or zero calorie monk fruit powder you can cut the calories and still enjoy the sweetness of this dish.  Although this recipe also calls for milk I generally make it with goats milk and have used other milk substitutes like soy and oat milk.  It still tastes delicious!


Because we try to eat from a whole food diet and cook from scratch, I always use whole potatoes.  You can use pre-cooked and canned potatoes but keep in mind that when using pre-canned veggies, although easier, they typically contain additional sodium and other additives. When preparing your potatoes, poke them several times with a fork before placing them into the oven, this will allow them to bake more evenly.  Place your pre-poked sweet potatoes on a sheet of aluminum foil and place directly onto your oven rack.  Back at 350 for 30-40 minutes or until cooked through.  Remove and allow to cool.  Then scoop out the flesh and prepare in a blender for a smooth and creamy texture.

Because we try to use or re-use everything, the peels we either give to the chickens or use as a base to create dog or chicken treats (link to other posts).  Ok once your potatoes are cooked and prepared you are ready to bake with your mini, grab a bowl, some mixing spoons and have fun!

Ingredients:

  • 4 cooked and mashed sweet potatoes
  • 1/2 cup sweetener of your choice (maple syrup is AMAZING in this recipe, also good with brown sugar)
  • 2 eggs
  • vanilla consumable essential oil 1-2 drops or vanilla extract 2 Tbs
  • 1 cup Milk or milk substitute
  • 1/2 cup butter or butter substitute

Directions:

  • Place your mashed potatoes in a large mixing bowl
  • Add eggs, vanilla, milk and sweetener, melted butter into the bowl
  • Mix mix mix and then place in a greased 9’x9′ glass baking dish
  • Cook at 350 degrees for 45 minutes or until middle has set
  • Serve and enjoy!

What a simple, yet delicious and healthy side dish to your meals!  Using the full half cup of sweetener does make this recipe pretty sweet but the kids LOVE it.  For less natural or real sugar cut the amount of sweetener down to 1/3 or 1/4 cup.  Enjoy the baking memory… as you can see my kids do!