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Sugar Free, Low Carb, "Sweet Potato" Casserole
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Sugar Free, Low Carb, "Sweet Potato" Casserole

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This healthy “sweet potato” casserole has all the delicious Thanksgiving flavors in one comforting dish. It’s a low carb, sugar-free version of the classic recipe but instead of sweet potatoes we used a combination of butternut squash, cauliflower, and pumpkin.

 

If you are staying away from sweet potatoes due to high carb count, try this topped with a sweet pecan crumble.

Compare the traditional Sweet Potato Casserole at around 30 net carbs to this recipe, sweetened with Monkfruit Sweetener, at 5 Net carbs!  Makes it a great addition to your holiday table without sacrificing your favorite side dish.

 Ingredients for Low Carb, Sugar-Free Sweet Potato Casserole:

"Sweet Potato" Filling:

Pecan Streusel Topping:

Instructions to make Low Carb, Sugar-Free "Sweet Potato" Casserole:

  1.  Preheat the oven to 400 degrees. 
  2.  Peel and chop the butternut squash into small chunks. Then cut the cauliflower into equal-sized pieces.
  3. Place the butternut squash and cauliflower in a large bowl. Add 1 Tbsp melted butter, 2 tsp cinnamon, 1 tsp nutmeg and salt & pepper. Stir to coat evenly.
  4. Place them on a baking sheet (we like to line with parchment paper) and roast for 18- 20 minutes or until soft.
  5. Rough chop pecans and place them in a bowl. Add the cinnamon and nutmeg, and ¼ cup Lakanto Golden or Brown Monkfruit Sweetener. Mix well. Add in 2 Tbsp of melted butter or coconut oil and mix. Set aside.
  6. When the butternut squash and cauliflower have roasted nicely, place them in a food processor (best results) or high-speed blender. Tip: do them in batches, half at a time.  
  7. Add the canned pumpkin, and continue to blend until you reach a smooth consistency. 
  8. Spoon the mixture into a prepared baking dish. Add 2 Tbsp of butter, 1 Tbsp Lakanto Maple Syrup and 2 T Brown Monkfruit Sweetener. Mix around until incorporated. Taste and adjust for sweetness. 
  9. Top with the pecan streusel topping and bake at 350° for 15-20 minutes until golden and heated through. 

 Pro tips:

Store leftovers in refrigerator for 4-5 days. Freezes well up to one month

Frozen cauliflower rice can be used as a replacement for fresh cauliflower

Walnuts or pumpkin seeds can be used instead of pecans

To make it vegan sub the butter for coconut or avocado oil

Nutritional Info-per serving: ½ cup serving size

Calories: 150

Fat: 11 g

Protein: 2g

Sodium: 184mg

Total Carbs: 8g

Dietary Fiber: 3g
Sugars: 2g

Net Carbs: 5g

Total servings in recipe: 16 per servings

Pair this delicious side dish with our Sugar Free, Dry Brine Turkey