Great sweet potato, cinnamon, and sugar taste, perfect for a snack, dessert, or side dish.
Prep Time: 7 Minutes
Cook Time: 25 Minutes
Total Time: 32 Minutes
Servings: 8
Ingredients:
2 Large White Sweet Potatoes (or any kind of sweet potato)
2 Tbsp Unsalted Butter (melted)
½ Cup Unsweetened Plant Based Milk
1 Tbsp 100% Maple Syrup
1 tsp Cinnamon
2 Large Eggs
Topping:
¼ Cup Coconut Sugar
¼ Cup Unsalted Butter (melted)
½ Cup Tapioca Flour
¼ tsp Himalayan Salt
1/3 Cup Chopped Pecans (optional)
Directions:
Heat oven to 350°F.
While oven is heating, take a fork and put wholes into each potato wrap with a damp paper towel. Cook potatoes for 3.5 minutes on one side and flip cook for 3.5 minutes on the other side. Make sure the potatoes are easy to put a fork into them. Cut potatoes in half and let cool.
While potatoes are cooling, in a large bowl soften butter and add rest of filling ingredients except for potatoes and combine.
In a small bowl add all the topping ingredients mix till moist and the mixture clumps together.
Once potatoes are slightly still warm take a fork and mash potatoes and scoop into the large bowl with the filling ingredients and combine.
Poor filling mixture into an 8x6x2 inch pan and spread around. Cover with tin foil and cook for 20 minutes till firm to the touch and starts to brown.
Take sweet potato casserole out and crumble topping mixture on top, cook uncovered for 5 minutes till starts to brown.
Cooking Tips:
If you want less sweet do 3 Tbsp of coconut sugar for topping or take out maple syrup for filling.
Macros per Serving:
Protein: 3.2 g
Carbs: 32 g
Fat: 10 g
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