Sweet Potato Casserole With Pecan Crust
Prep Time20 mins
Cook Time1 hr 45 mins
Servings: 9 servings
- 3 medium sweet potato
- 3 teaspoon Date sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ginger, ground
- 1/8 teaspoon nutmeg
- 1 tablespoon milk
- 6 teaspoon Date sugar
- 1/8 cup oats, dry
- 1/8 cup pecans, chopped
- 2 teaspoon butter, unsalted
Cook sweet potatoes by adding them to an oven safe dish and cooking for 90 minutes at 350 degrees.
When sweet potatoes are cooked, scoop out flesh into a bowl, and add the date sugar, cinnamon, ginger, nutmeg and milk. Mix with a hand mixer until well incorporated and fluffy.
Scoop into small pie dishes or ramekins.
Mix topping ingredients in small bowl, and sprinkle on top of sweet potatoes.
Bake at 350 for just about 10-15 minutes, or until pecans get toasty.
Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 25mg | Fiber: 2g | Sugar: 4g