With Thanksgiving coming up, you might be thinking of a healthy alternative to sweet potatoes smothered in marshmallows and sugar. We have just the ticket for you.
Thanksgiving Sweet Potatoes
Ingredients
- Filling:
- 4 large sweet potatoes (we used white sweet potatoes but you can use your favorite)
- 4 tbsps of butter
- 1/2 cup of cream (or milk of choice)
- 1/4 tsp of nutmeg
- 1/2 tbsp of maple syrup
- Salt
- Topping:
- 3/4 a cup of old fashioned oats
- 3/4 a cup of chopped pecans
- 3-4 tbsp of melted butter
- 1 tbsp of maple syrup
- 1/2 tsp of cinnamon
- 1/2 tsp of rosemary (finely chopped)
- Salt
Instructions
- Preheat the oven to 425 degrees. Line a baking try with sweet potatoes and poke them several times with a fork. You are going to bake them for roughly an hour. They should be starting to bubble and very easy to pierce with a fork once ready.
- While they cook in the oven you can prepare your topping. Add toppings into the bowl aside from the butter. Give it a good mix and then add the butter. Stir until everything has mixed well and then set aside.
- Once the sweet potatoes are soft and ready, set them aside until you can handle them without burning yourself. Once they are cool enough, peel back or cut the skin open. Use a large spoon and scoop out the inside into a bowl. After you have the sweet potatoes in the bowl, add in your remaining ingredients. Mix it thoroughly or beat it with a hand beater.
- Butter up a 9x9 dish and then scoop the filling into the dish. Smooth it out and then add the topping over it.
- In an oven that’s heated to 350 degrees, place the sweet potato dish and cook for about 30 minutes. The oat topping should turn a golden brown!
- Note, you can actually prep this dish the day before (don’t do the last baking step) and then store it covered in the fridge. Pull it out on Thanksgiving and allow it to come to room temperature before you place it in the oven at 350 degrees for about 30 minutes.
