Sweet Potato Casserole with Molasses Candied Nut Crunch
A whole food version of a holiday classic with way less sugar then the original. Creamy, slightly sweet filling with a crunchy candied nut topping.
Prep Time40minutes
Cook Time30minutes
Total Time1hour10minutes
Servings8-10
Ingredients
2large sweet potatoes
1/2medium butternut squashabout 2 cups cooked
1large appleI used a braeburn but any will do
2tablespoonscoconut oil or grass fed butter
1teaspoonground cinnamon
1/2inchfresh gingergrated
Topping
1/4cupraw hazelnutschopped
1/2cupraw pecanschopped
1/4cuppumpkin seeds
1tablespoonunsulfured molasses
pinchsea salt
Instructions
Preheat the oven to 400 degrees.
Cut the butternut squash in half and place flesh side down in a pan with 1/2 in water.
Place the butternut squash and whole sweet potatoes (I just put them on the oven rack) and roast until tender about 25-30 minutes.
Cut the apple in cubes (I leave the skin on), coat in a little coconut oil, and place on a small lined baking sheet and roast for 5-10 minutes until tender and slightly caramelized.
Let the squash, potatoes, and apple cool.
Once cooled scrape the flesh from the squash (about 2 cups) and remove the skins from the sweet potatoes.
Add the squash, sweet potato, apple, coconut oil, cinnamon, and ginger to a food processor and blend until smooth (you can also do this by hand with a potato masher if you like a chunkier texture).
In a small bowl add the chopped nuts, pumpkin seeds, salt, and drizzle in the molasses mixing until the nuts and seeds are coated.
Sprinkle the mixture on top of the sweet potato mixture.
Bake uncovered at a 350 degrees to warm through and the nut mixture is slightly crispy being careful not to burn them about 20-30 minutes.
***if you are making this ahead of time warm up in the oven lightly covered for 30-35 minutes and then remove the cover for an additional 10 minutes of baking.