Sweet Potato Casserole
Ingredients:
- 4 medium sweet potatoes
- 1 bag small marshmallows
- 1/2 cup almond/coconut milk
- 2 tbsp coconut oil
- 2 tsp cinnamon
- 2 tsp honey
Directions:
- Preheat the oven to 375 F and prepare an 8″x8″ baking dish
- While the oven is preheating, add the chopped sweet potato to a large pot filled with water and bring the a simmer for 5-10 minutes, or until sweet potatoes are soft. Strain the water and mash the sweet potatoes.
- Add coconut milk, coconut oil, honey to the pot and stir to combine.
- Pour the mixture into the baking dish and top with enough marshmallows to cover the casserole
- Bake for 10 minutes or until marshmallows have melted
- Top with an extra sprinkle of cinnamon
Roasted Sweet Potatoes
Ingredients
- 2 large sweet potatoes (peeled and cut small)
- 1 1/2 tablespoons olive oil
- 2 tablespoons pure maple syrup (NOT pancake syrup)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
Instructions
- Heat oven to 425 degrees. Prepare a cookie sheet by lining with parchment paper or tin foil, and spray it with cooking spray. You could also just spray the cookie sheet with cooking spray too.
- Place cubed sweet potatoes into a mixing bowl. Drizzle the olive oil and maple syrup over top and then sprinkle the spices. Mix together until all sweet potato pieces are covered.
- Dump onto the prepare cookie sheet and bake for 15-20 minutes, or until tender and slightly crispy. Stir the potatoes half way through cooking time.
- I plant to cook them at home and transfer into the crockpot to transport to Thanksgiving!