We've absolutely fallen deeply in love with sweet taters at our home. Irrrve never had much contact with them becoming an adult – limited to Thankgiving if somebody will bring a yams casserole capped with golden brown marshmellows. And even though I'd sneak a bit of the topping from the dish, I usually chosen over stick to the familiar bowl of Russet mashed taters.
That transformed about last year whenever we added baked sweet taters to the dinner menu. We discovered the taters have terrific dietary value plus they were sweet and moist enough that people didn't have to add any butter (or brown sugar) for them. These were scrumptious straight from the oven.
So when preparing for that winter and holidays, I needed to find away out to create a traditional yams casserole without all of the added calories although not sacrifice the flavour. That's precisely what this recipe does – all while using the no milk products and just natural sweetners. Obviously, adding the chopped pecans still enables for your familiar crunch while taking pleasure in this guilt free side dish. Who needs the additional calories round the holidays anyway?
4 large sweet taters
1/2 cup canned coconut milk
1 Tablespoons of. coconut oil
1-2 Tablespoons of. walnut syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
juice of one-half orange