If you’ve read my blog, like, ever, then you’ve probably noticed that I’ve been hooked on Sweet potatoes + almond butter. I’m convinced that it’s the best combination ever. Add a little stevia and cinnamon, and you’ve got a party.
So when I volunteered to bring a side dish to my Thursday night potluck, I knew I wanted to use up the sweet potatoes from my garden.
I seriously considered just baking them with almond butter. But… 2 ingredient dishes aren’t quite as fun to bring to a potluck. I wanted to kick it up a notch.
This was the delicious result:
Sweet Potato Almond Casserole
Serves 8 as a side dish
- 2 pounds sweet potatoes (about 3 large), scrubbed clean
- 2 large eggs, lightly beaten with a fork
- 3 tbsp almond butter (roasted and salted. If unsalted, add 1/2 tsp salt)
- 2 tbsp packed dark brown sugar
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 1/4 cup coarsely chopped almonds
Bake the sweet potatoes in the oven at 400 degrees for 30-45 minutes, or until soft. Then scoop out the flesh and discard the skins. Turn the oven down to 350. Mash the flesh and stir in the eggs, almond butter, brown sugar, and spices. You could probably do this with a hand mixer, but I just tossed it all in my vitamix, and blended until smooth.
Spray an 8×8 cassaerole dish with non-stick spray, and then pour your mixture into the dish. Top with chopped almonds and, if you feel like it, a tiny bit more brown sugar. Bake for 30-40 minutes.
Click here for the nutritional information. *Side note, do you guys like it when people post the nutritional info?*
Warning: This will make your kitchen smell amazing
The whole thing got eaten, so I think that’s a good sign! Although the main dish was chicken pot pie, the girl who made it brought me my very own veggie filled pie!! I felt quite loved 😉