A healthy, dairy-free twist on a Thanksgiving classic, banana, honey, and turmeric are added to this amazing sweet potato casserole that is sure to wow the whole table.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Servings (yield): 8
Ingredients:
2 1/2 pounds sweet potatoes, peeled and cubed
½ banana, puréed
¼ cup honey
½ cup almond cup milk
1 egg
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon tumeric
Instructions:
- Preheat oven to 350
- Boil sweet potatoes until they are soft (15-20 minutes). Mash potatoes and banana together until smooth like texture
- Spray 9x13 pan with cooking spray. In a kitchen aid mixer, mix all ingredients until well combined. Place in prepared casserole dish.
- Stir together crushed cornflakes, pecans, and honey. Sprinkle over the sweet potato mixture in diagonal rows 2 inches apart.
- Bake at 350° for 30 minutes. Remove from oven. Sprinkle miniature marshmallows in alternate rows between cornflake mixture, and bake 10 more mins.
- Enjoy!
Nutrition:
Calories: 284
Protein: 4 g
Carbohydrates: 63 g
Fiber: 4 g
Sugars: 44 g
Fat: 3 g
Sat fat: 0 g
Trans fat: 0 g
Unsaturated fat
Cholesterol: 20 mg
Sodium: 353 mg