I love sweet potato casserole. It's not thanksgiving without it!
Most versions are not very good for Ya, but this one preserves some vital nutrients and tastes Yummy!
1 1/2 pounds of cubed sweet potato (time hack. Buy two bags of the steamable stuff from Aldi)
1 and 1/2 tbsp Ghee, or grass fed butter
1 and 1/2 tbsp honey
1/2 tsp salt
¼ tsp. ground cinnamon
1 dash ground nutmeg
¼ tsp. freshly grated ginger
(or 1 dash ground ginger)
½ cup chopped raw pecans
Heat oven to 375 degrees.
My quick hack, steam the sweet potatoes in the microwave for 2 minutes each bag.
In a sauce pan, melt the butter, and honey together with the herbs and get it good a melty.
Dump the sweet potatoes in a casserole dish, pour the saucepan over the top and mix it up.
Toss the pecans over the top and bake for 5 minutes. Serve it up.
If using fresh sweet potato, bake the dish at 375 for 30 minutes BEFORE you top with the nuts. Then top it with the pecans and bake for 5 more minutes.
NUTRITIONAL INFORMATION (per serving) makes 8 servings: Calories: 149 Total Fat: 7 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium: 196 mg Carbohydrates: 21 g
Fiber: 3 g Sugars: 7 g Protein: 2 g
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I am happy to answer any questions and walk you through how to meal prep for success!