Not As Sweet Potato Casserole

Sweet potatoes are packed full of vitamin A, potassium, and fiber. Plus, they’re naturally sweet without having to add much sugar. Try this fall favorite version for a healthier option that still brings the flavor. Small helpers can get in on the action by mixing the dry ingredients and helping to mash the sweet potatoes!

Ingredients

4 sweet potatoes (medium, peeled and cubed)

1⁄2 cup pecans (chopped)

1⁄2 cup oats (old fashioned)

2 teaspoons sugar

1 1⁄2 teaspoons cinnamon (divided)

1⁄2 teaspoon nutmeg (divided)

1⁄4 cup low-fat or non-fat milk

1⁄8 teaspoon clove (ground)

oil or cooking spray

Yield amount

8 servings

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Instructions

Wash hands and then scrub sweet potatoes before getting started.
Preheat the oven to 350°F. In a large pot, place the cubed sweet potatoes and cover with water. Bring to a boil and cook for about 10 minutes or until tender. Strain and set aside.
While the potatoes are cooking, add the oats, sugar, ½ teaspoon cinnamon, 1/4 teaspoon nutmeg, and pecans in a small bowl. Mix until well combined.
In a large bowl, add the cooked potatoes, milk, and remaining spices. Mash the potatoes and mix well.
Move to a greased baking dish and smooth the top with a spoon or rubber spatula. Top with the oat and nut mixture.
Bake at 350°F for 20 minutes, or until golden brown.

Notes

Make everything ahead and bake about 30 minutes before it’s time to eat. This will save stove space if you are making a large meal.

Spices like cinnamon can bring out the natural sweetness in foods like sweet potatoes. Try adding cinnamon to foods before you add sugar!

Equipment you’ll need:

Knife
Cutting board
Measuring cups and spoons
Large pot
Strainer
Small bowl
Large bowl
Baking dish
Fork or potato masher
Spoon or spatula