“Sweet Potato” Casserole
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: American
- 2 ½ cups (350 g) diced butternut squash
- ½ head cauliflower (11 oz or 300 g), broken into small florets
- ¼ cup (48 g) granulated erythritol
- 1 teaspoon (2 g) cinnamon powder
- ½ teaspoon (1 g) ground nutmeg
- 2 Tablespoons (30 ml) unsweetened almond milk (or more, if needed)
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (38 g) chopped pecans
- 2 Tablespoons (24 g) granulated erythritol
- ½ teaspoon (1 g) cinnamon powder
- ½ teaspoon (1 g) ground nutmeg
- 1Preheat the oven to 350°F (175°C). Grease a casserole dish and set aside.
- 2In a small bowl, combine the pecan topping ingredients and set aside until ready to use.
- 3Place the butternut squash and cauliflower in a large pan with 1/2-inch (1 ¼ cm) of water. Bring the water to a boil, cover and steam for 10 to 15 minutes until the vegetables are tender. Drain well.
- 4Place the steamed vegetables, granulated erythritol, cinnamon powder, ground nutmeg, almond milk and vanilla extract in a food processor or blender and combine until smooth. If the mixture is too thick, add additional almond milk, 1 Tablespoon (15 ml) at a time, until desired consistency is reached.
- 5Spoon the butternut squash mixture in the prepared casserole dish and evenly sprinkle with the pecan topping.
- 6Place the casserole dish in the oven and bake for 20 to 30 minutes until golden.
- 7Remove the “sweet potato” casserole from the oven and let cool for a few minutes before serving.
(Estimated and based on per-serving amounts.)
- Calories: 79 Fat: 3 g Total Carbs: 10 g Fiber: 3 g Sugar: 3 g Net Carbs: 7 g Protein: 2 g