Mock Sweet Potato Casserole

https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/ 

Ingredients

  • Veg
    • 4 cups butternut squash, peeled and cubed
    • 1 medium head of cauliflower, chopped to florets
    • 4 T unsalted butter
    • 2 tsp cinnamon
    • 1 tsp sea salt
    • 1 tsp black pepper
  • Topping
    • 2 cups pecans (divide into 1.5 cup and 0.5 cup quantities)
    • 1/4 cup monk fruit allulose blend (or "brown sugar" monk fruit allulose blend)
    • 1 tsp cinnamon
    • 1/8 tsp sea salt
    • 2 T unsalted butter
  • Casserole
    • 2.5 T unsalted butter
    • 2 T monk fruit allulose blend (or "brown sugar" monk fruit allulose blend)
    • 2 tsp granulated splenda
    • 1/2 tsp of pumpkin spice
    • 1/4 tsp salt
    • 3 T heavy cream

Instructions

  • Veg Roasting
    • Preheat oven to 400° F.  Line baking sheet w/ lightly greased foil, or parchment.
    • Toss cubed squash, cauliflower florets, 2 T melted butter, salt, cinnamon, and black pepper in a bowl.
    • Arrange vegetables in a single layer on the baking sheets.  Roast for 30-35 min until soft and golden.
    • Keep oven hot for casserole if proceeding immediately.  Roast veg can be stored overnight if desired.
  • Topping
    • Chop 1.5 cups of pecans.  Pulse 1/2 cup pecans in food processor until you have a mix of powder and some larger pieces (don't make nut butter).  Add to chopped nuts.
    • Add sweetener, cinnamon, and salt.  Stir in butter until mixture is crumbly.
  • Casserole
    • Puree veg in a food processor until smooth, adding sweeteners, spices, cream, and 2.5 T melted butter.  Adjust salt and pepper if necessary.
    • Transfer to ceramic or glass casserole dish and smooth with a spatula.  Sprinkle topping over the surface.
    • Roast 20 min until top is golden.

Notes

  • Tasted a bit cabbagey / cauliflowery on day 2, but it mellowed over time in the fridge, until by day 5 it was a lot like sweet potato.

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