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Baked Nutty Sweet Potatoes

Howdini's picture
Sweet potatoes are more healthy than their white counterpart, and this casserole recipe has even fewer calories than most. Amy Topel, the food columnist for National Geographic’s The Green Guide, shows us this healthier recipe for making a mashed sweet potato casserole.
Ingredients
  Sweet potatoes 3 Pound (Organic, 3-4 Large)
  Heavy cream 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon (Less If You Prefer)
  Nutmeg 1⁄2 Teaspoon
  Turbinado sugar 1⁄4 Cup (4 tbs)
  Toasted unsalted almonds 1⁄2 Cup (8 tbs) (Whole Ones)
Directions

GETTING READY
1. Preheat the oven at 350 degrees F.
MAKING
2. In a pan of cold water, ad sweet potatoes. Bring the potatoes to a boil and let it cook till it becomes soft. This will take approximately 45 minutes to an hour.
3. Meanwhile, we will prepare the topping. In a food processor, add half a cup of whole toasted unsalted almonds and a quarter cup of turbinado sugar Churn it till it becomes coarse. Keep it aside.
4. Once sweet potatoes are done, allow it to cool down. Peel and place it in a bowl.
5. Mash sweet potatoes with a whisk.
6. Add heavy cream, nutmeg, salt and freshly ground pepper to it. Mix it well.
7. In a 9” x 9” baking dish, add the sweet potato mixture. No need to butter the baking dish. Just even out the level of the mixture.
8. In a bowl, mix nuts and sugar.
9. Sprinkle this mixture over the top of the potatoes mixture.
10. Bake it in an oven at 350 degrees for about 25 minutes, until it's warmed through.

SERVING
11. Serve Baked Nutty Sweet Potato as it is.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Taste: 
Sweet
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Sweet Potato
Interest: 
Fall, Healthy, Easy
Looking for a special dish to serve your guests? Try this Baked Nutty Sweet Potato dish. This is a classic dish made easily and without additional calories. This dish can go as a dinner or can compliment as a side dish. Your guests will definitely be asking for more!

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