|Posted on November 23, 2016 at 2:20 PM|
Who doesn't LOVE the Thanksgiving feast with all the delicious trimmings? Not so trim on our waistlines, am I right?
This year, why not make a favorite dish a lot healthier? Traditional Sweet Potato Cassarole is loaded with sugar and topped with marshmellows. My kids love it, but .... ugh, all that sugar. Did you know that many sources consider sweet potatoes the worlds healthiest food? Why would we make one of the worlds healthiest foods one of the most UNhealthy by loading it with tons of butter, sugar and of all things marshmellows?
Try my makeover Sweet Potato Cassarole.
1 1/2 lbs sweet potatoes, peeled and cubed
1/4 tsp fresh grated ginger
1 Tbsp +1 tsp butter
1 Tbsp + 1 tsp honey
1/4 tsp cinnamon
a dash of nutmeg
1/2 tsp sea salt
1/2 cup pecans chopped
First peel and cube your sweet potatoes and set them aside. Cut them in about 1 -2 inch cubes
Next, combine the rest of the ingredients (except the nuts) to make a sauce and pour them over the cubed sweet potatoes. Stir them up to mix well. Then, with a slotted spoon, remove the sweet potatoes leaving the bit of sauce left in the bowl. Bake your sweet potatoes 30-35 minutes on 375 degrees until they are soft and can be pierced with a fork.
With the remaining liquid, toss in 1/2 cup of roughly chopped pecans or walnuts. Place them on top of your cooked potatoes and bake for 5 minutes at 450 degrees.
Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fiber, niacin, vitamin B1, vitamin B2 and phosphorus. Enjoy a new tradition this year! Happy Thanksgiving!
Categories: Wellness Tips