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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 Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 -10

Ingredients

  • 2 large sweet potatoes
  • 1/2 medium butternut squash about 2 cups cooked
  • 1 large apple I used a braeburn but any will do
  • 2 tablespoons coconut oil or grass fed butter
  • 1 teaspoon ground cinnamon
  • 1/2 inch fresh ginger grated

Topping

  • 1/4 cup raw hazelnuts chopped
  • 1/2 cup raw pecans chopped
  • 1/4 cup pumpkin seeds
  • 1 tablespoon unsulfured molasses
  • pinch sea salt

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut the butternut squash in half and place flesh side down in a pan with 1/2 in water.
  3. Place the butternut squash and whole sweet potatoes (I just put them on the oven rack) and roast until tender about 25-30 minutes.
  4. 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.
  5. Let the squash, potatoes, and apple cool.
  6. Once cooled scrape the flesh from the squash (about 2 cups) and remove the skins from the sweet potatoes.
  7. 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).
  8. Pour the mixture into a 1.5 quart baking dish.
  9. In a small bowl add the chopped nuts, pumpkin seeds, salt, and drizzle in the molasses mixing until the nuts and seeds are coated.
  10. Sprinkle the mixture on top of the sweet potato mixture.
  11. 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.
  12. ***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.

Recipe Notes

*choose organic ingredients when possible.