Sweet potato casserole doesn't exactly have a salutary reputation. Original recipes typically call for a heavy dose of butter and sugar...and don't forget globs of marshmallow! I'm not sure who started the tradition of turning sweet potato side dishes into a marshmallow mess, but it's been one of those "sticky" trends that stuck. It's also been an unfortunate trend that sweet potato casserole is served only while winter-y holidays. There's categorically no conjecture you can't make a "whole foods" version of a salutary sweet potato casserole and serve it in the summer.
Aromatic, pungent and mildly spicy, the expanding of ginger not only adds lots of flavor, but also contributes potent anti-inflammatory benefits. Adding the tart and tangy Granny Smith apples categorically help to lighten the dish, development it perfect for the hotter summery months. And, using extra virgin coconut oil instead of butter delivers a tropical, summery taste plus a dose of health-promoting phytonutrients and antioxidants. As for the sweet potatoes, despite their candy-like name, they are surprisingly nutritious. Bursting with anti-aging antioxidants vitamins A and C (both of which are phenomenal for protecting your skin from summer sun) sweet potatoes are absolutely a great expanding to any summertime menu.
Healthy Casseroles
I like to serve my vegetarian sweet potato casserole method with a huge tossed salad and naturally ready grilled white fish with a little lemon and extra virgin olive oil. It's a family-friendly meal that's easy on the cook and great for laid back summer dining.
Ingredients (Serves: 6)
1 tablespoon melted extra virgin coconut oil (such as Barlean's), plus more for greasing baking dish
2 Granny Smith apples, peeled, cored and sliced into thin rounds
2 large sweet potatoes, peeled and sliced into thin rounds
3 tablespoons freshly grated ginger
Sea salt (such as Costco's Kirkland brand), to taste
3 tablespoons fresh lemon juice
1/4 cup water
2 tablespoons raw honey
1. Preheat oven to 375 degrees. Lightly grease an 8 x 8-inch baking dish with extra virgin coconut oil.
2. Dispose half of the apple rounds in the baking dish; top with half of the sliced sweet potatoes. Scatter half of the ginger on top. Season with salt to taste. Dispose the remaining apples and sweet potato on top.
3. Scatter with half of the ginger and season with salt to taste.
4. In a small bowl, whisk together the lemon juice, water and honey. Pour the liquid over the sweet potatoes.
5. Cover with aluminum foil and bake 45 minutes; remove from the oven and pour the melted coconut oil on top of the sweet potatoes. Bake for an additional 15 minutes, or until lightly browned. Allow to cool and serve.
Summertime Apple & Ginger Spiked healthy Sweet Potato Casserole
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