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Posts tagged sweet potato
Healthy Sweet Potato Casserole
 

Perfect for the holidays or as a side dish! Bonus - vegan, gluten-free and naturally lower in sugar.

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Let’s be honest, the only time I think about eating sweet potato casserole is during Thanksgiving; amiright?! Like a complete cooked turkey, it seems like sweet potato casserole only falls within a Thanksgiving side dish category.

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Maybe after you make this, you can see that this side dish can be made year-round! I’m thankful for that because when recipe testing a month before Thanksgiving, I was glad this could be eaten with most any dishes. For example, we had this casserole with my pecan crusted spiced salmonand broccolini and it was amazing!

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When it comes to sweet potato casserole, I have noticed the toppings can fall within two categories: marshmallows or with a crunchy texture. I fall in the crunchy texture category 100%! Personally, I am not the biggest fan of marshmallows (I know, I know -- crazy, right?). If you enjoy marshmallows, you can still go that route.

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What I love about this recipe and what sets this casserole apart from the rest is the secret ingredient: oranges. After watching Samin Nosrat’s Salt Fat Acid Heat on Netflix, she made a good point that many Thanksgiving dishes lack acid which is why cranberry sauce is often served. With that in mind, I knew I needed to change that! I’m so glad I did because the orange zest and juices completely elevate the spices and sweetness in the sweet potatoes perfectly!

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The rest of the ingredients are pretty standard for a traditional sweet potato casserole sans butter and heaping cups of sugar. To make them naturally sweeter without adding so much sugar, I simply baked the sweet potatoes instead of boiling them to maintain their natural sweetness.

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With Thanksgiving in mind, I would bake the sweet potatoes a day before the big day so that when you are at the point of cooking all your casseroles/side dishes, you will just need to prepare the mixture and topping and pop them in the oven 23-30 minutes. It’s that easy.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!


Healthy Sweet Potato Casserole with a crunchy nut topping - Perfect for the holidays or as a side dish! Bonus - vegan, gluten-free and naturally lower in sugar.

ingredients

  • 3 large sweet potatoes

  • 1 cup plant based milk

  • 1/4 cup orange juice (1/2 orange)

  • Zest of 1/2 orange

  • 1 tsp cinnamon

  • 1 tsp vanilla extract

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice

  • 2-4 Tbsp pure maple syrup

  • 1/2 tsp salt

Crunchy Nut Topping

  • 1/2 cup chopped pecans

  • 1/4 cup chopped almonds

  • 1/3 cup GF old fashioned oats (regular is fine)

  • 1/3 cup GF all purpose flour (regular is fine)

  • 1/2 cup light organic brown sugar (coconut sugar is fine)

  • 4 Tbsp cubed coconut oil

instructions

  1. Preheat oven to 400 degrees.

  2. Use a fork to poke holes in sweet potatoes and place potatoes on a foil-lined baking sheet.

  3. Roast for about 45 min to an hour or until fork tender. Allow potatoes to cool for 5-10 minutes before discarding the skin.

  4. Lower oven temperature to 350 degrees while potatoes are cooling. Spray an 8x8 inch pan or a 1 ½ quart to 2-quart oven safe baking dish with nonstick cooking oil. Set aside for later.

  5. Place sweet potato flesh in a large bowl and add milk, seasonings, orange juice and zest, and maple syrup. Use an electric mixer or potato masher to beat mixture until smooth and creamy.

  6. Pour mixture into a prepared baking pan and smooth top.

  7. To make the crunchy nut topping: Whisk together nuts, oats, flour, sugar and oil.

  8. Sprinkle topping all over the sweet potato mixture.

  9. Bake for 25-30 minutes or until the top is golden brown. Remove from oven and let cool for 5-10 minutes.

Notes

  1. You can make this casserole ahead of time! Cover and place in the fridge. When ready, bake as directed.

  2. If you do not have coconut oil, you can use vegan or regular butter.

  3. Don’t make the mistake I did and use quick oats! First bake is crunchy but reheating will make the topping mushy so use old fashioned oats!

 
Sweet Potato Toast 5-Ways
 

How to make sweet potato toast plus five different topping combinations.

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I might be a little late on the sweet potato toast (SPT) train but I am so glad I got on! Here is a From the Roots spin on this trendy recipe that is circulating the web.

Sweet potato toast is a great bread substitute to get in the added nutrition of vitamin A and fiber. It’s also nice for people who are gluten intolerant, tired of eating regular toast or wanting a little more fiber in their diet. The sweet potato slices cook evenly in the toaster and can hold up toppings really well. The subtle sweetness in the sweet potato compliments most flavor combinations - like the ones that are featured here!

Most people cook the sweet potato by simply cutting both ends off and slicing lengthwise about ¼ inch thick. You can cook them in the toaster by setting the toaster on high and then flip them twice. You can also set your oven to 350 degrees and bake 15-20 minutes per side until the sweet potato is tender and cooked through.

Now that your sweet potato is cooked to perfection - let’s get to the fun part - the toppings!

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The Parfait Sweet Potato Toast

  • Almond milk yogurt (or yogurt of choice)

  • Raspberries

  • Granola

  • Honey

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The Classic Sweet Potato Toast

  • Avocado

  • Fried egg

  • Red pepper flakes + Pink Himalayan salt

  • Everything but the bagel seasoning (Trader Joe's)

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The Ultimate PB&J Sweet Potato Toast

  • Almond butter

  • Bananas

  • Strawberries

  • Cacao Nibs

  • Honey

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The Lox Sweet Potato Toast

  • Dairy-free cream cheese (or cream cheese of choice)

  • Smoked salmon

  • Capers

  • Fresh Dill

  • Red onion

  • Lemon

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The Honey Goat Sweet Potato Toast

  • Goat cheese

  • Pear

  • Walnuts

  • Honey

I love them all but if I had to choose a favorite, it would definitely be the Lox. I’m a sucker for anything salty and smoked so this one gets my heart every time!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!  

 
Sweet Potato Hash Breakfast Skillet
 

This breakfast skillet with andouille sausage and eggs is a filling, savory, healthy meal for any time of day!

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Breakfast skillets are my go-to when I’m looking for an easy, early morning meal (or for any time of the day -- I’m a fan of breakfast for dinner!). In this recipe, I use a sweet potato hash that creates a flexible foundation for a breakfast skillet that you can customize to your liking. Whether you need to plan an unexpected breakfast brunch, or just want an easy no-fuss meal, this recipe caters to you! Ingredients in this recipe can easily be changed out with your favorite veggies. Sometimes, I’ll resort to this recipe when I want to clear out my fridge and use leftover ingredients. So, let’s get to cooking!

My sweet potato hash breakfast skillet recipe only takes 30 minutes to make and requires just one skillet with any produce, protein, and eggs you have left in the fridge. At the end of the week, I typically have about a small bunch of fresh spinach left in the bag, ½ of an onion in a sandwich bag lodged in the back of the fridge, as well as stocked grated sweet potato in the freezer.

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I start out by cooking the onions and garlic in the skillet to provide a base flavor for the skillet to build upon before adding peppers and protein. In this case, I used green and red peppers and andouille sausage. Once the peppers and sausage have been cooked, I remove them from the skillet so that I can cook the sweet potatoes next. I season the sweet potatoes to perfection then add the cooked ingredients back on top. This is when I add a handful of spinach and mix everything together. Create cute little nest pockets for how many eggs you would like and then pop the skillet in the oven for the final bake.

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Serve up one egg per person along with a healthy helping of the sweet potato mixture. Since this recipe is flexible, you can garnish it however you want. For example, sometimes I want a more “Southwestern” flavor with a kick. In that case, I would top the skillet with cilantro, avocado slices, cotija cheese, salsa, and hot sauce! Remember, this skillet recipe caters to your needs! ;)

You can also serve this up with a side of toast or on a bed of mixed greens to make sure you get all of the delicious egg yolk!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo with #fromtherootsblog on Instagram. We love seeing what you come up with!


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This breakfast skillet with andouille sausage and eggs is a filling, savory, healthy meal for any time of day!

INGREDIENTS

  • 4-6 fresh eggs

  • 1 large sweet potato (peeled and chopped into small cubes or grated)

  • 1 green pepper chopped

  • 1 red pepper chopped

  • 1/2 cup onion diced

  • 2 cloves garlic minced

  • 1 cup packed fresh baby spinach

  • 8 oz andouille chicken sausage (Applegate)

  • 1 Tbsp coconut oil, plus more for cooking

  • 1/2 tsp smoked paprika

  • 1/2 tsp cumin

  • 1/4 tsp salt

  • 1/4 tsp black pepper

  • 1 small handful parsley (garnish)

DIRECTIONS

  1. Preheat oven to 400 degrees.

  2. Add 1 Tbsp coconut oil to a cast iron skillet over medium-high heat. Once hot, add onions and let cook for 2-3 min until softened.

  3. Add peppers and garlic and cook for 3-5 min until softened.

  4. Set veggies to the side and cook sausage or protein until 5-7 min or until brown and crispy. (If using raw meat, cook until brown and cooked through).

  5. Set protein aside and drizzle more oil in the skillet if necessary. Add sweet potatoes and spices and toss until combined. Cook until the potatoes are soft and crispy on the outside, about 5-10 min.

  6. Add cooked veggies and protein back in the skillet along with spinach and cook until spinach has wilted.

  7. Create a well in the hash mixture for 4-6 eggs.

  8. Crack an egg into each well and bake in the oven, just until eggs are set. Check for doneness after 5 min.

  9. Garnish with parsley and top with your favorite toppings like avocado, hot sauce, salsa, or goat cheese.