This yummy side dish was devoured by kids and adults alike. And with no sugar added, there is also no guilt added! Shout out to the awesome Mom's Group cookbook and Ms. Amber for this delicious addition to our holiday celebration. This is a great make-ahead as you can assemble the whole dish the day before and then just warm it in the oven before meal time.
Ingredients:
-6 sweet potatoes
-1/2 c milk (almond can be substituted)
-1/2 c orange juice
-2 tsp orange zest
-2 eggs
-2-3 tsp fresh ginger, minced
-1/2 c molasses
-pinch of salt and pepper
-1/2 c crushed pecans
1. Pierce holes in the sweet potatoes and place them on a parchment-lined baking dish. Bake them whole at 300 for 4-6 hours or until the juice of the potatoes starts to ooze and caramelize.
2. Let potatoes cool and then you should be able to pull the peels right off. Leave potato "guts" in a large bowl until completely cool.
3. Combine cooled potatoes and all ingredients (except pecans) in a food processor or use an immersion blender in a large bowl. Blend together to desired consistency.
4. Spread mixture in a casserole dish. (If you're making ahead, at this point you cover it and stick in the fridge.)
5. Sprinkle crushed pecans and bake at 350 for 30-45 minutes.
No comments:
Post a Comment