Sweet potato casserole doesn't exactly have a healthy reputation.
Traditional 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 during winter-y holidays.
There's absolutely no reason you can't make a "whole foods" version of a healthy sweet potato casserole and serve it in the summer.
Aromatic, pungent and mildly spicy, the addition of ginger not only adds lots of flavor, but also contributes potent anti-inflammatory benefits.
Adding the tart and tangy Granny Smith apples really help to lighten the dish, making 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 fabulous for protecting your skin from summer sun) sweet potatoes are definitely a great addition to any summertime menu.
I like to serve my vegetarian sweet potato casserole recipe with a huge tossed salad and simply prepared 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.
Arrange 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.
Arrange 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.
Traditional 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 during winter-y holidays.
There's absolutely no reason you can't make a "whole foods" version of a healthy sweet potato casserole and serve it in the summer.
Aromatic, pungent and mildly spicy, the addition of ginger not only adds lots of flavor, but also contributes potent anti-inflammatory benefits.
Adding the tart and tangy Granny Smith apples really help to lighten the dish, making 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 fabulous for protecting your skin from summer sun) sweet potatoes are definitely a great addition to any summertime menu.
I like to serve my vegetarian sweet potato casserole recipe with a huge tossed salad and simply prepared 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.
Arrange 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.
Arrange 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.