Healthy Holiday Sweet Potato Casserole
Equipment
- Boiling Pot
- mixing bowl
- Cutting Board
- Baking dish
Ingredients
- 2 lbs sweet potato medium, diced
- 1/2 cup 1% milk
- 1/2 cup ricotta cheese, skim
- 3 tbsp butter, unsalted
- 1 tsp salt
- 1/2 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- 1/4 cup sliced almonds, unsalted
- 1/4 cup pumpkin seeds, unsalted
- 1/4 cup medjool dates chopped
- 1 tbsp butter, unsalted
Instructions
- Preheat oven to 350 F
- Wash sweet potatoes and dice, keeping the skin on
- In a saucepot, boil water and add sweet potatoes for 15-20 minutes
- Once potatoes are soft, add to a mixing bowl and mash
- Mix in milk, ricotta, butter, salt, vanilla, ginger, cinnamon, and black pepper
- Spread in a 8x8 baking dish
- In a small bowl, melt butter and mix in almonds, seeds, and dates
- Sprinkle over the sweet potatoes and bake for about 20 minutes
Notes
Use any kind of dried fruit: medjool dates, cranberries, cherries, currants, apricots, etc
This is a great make-ahead dish and can be re-heated later