Thanksgiving holiday meal traditionally consists of roasted turkey,stuffing,mashed potatoes,sweet potato casserole,gravy,rolls,green bean casserole,cranberry sauce and pumpkin pie.
I have wonderful memories of the holiday the food,family,friends,football and Macy’s Thanksgiving day parade. As kids we gathered around the TV right after breakfast to watch the giant balloons,floats and marching bands which kept us entertained for hours. While out in the kitchen our Mother created the tantalizing aromas that filled the house.
A popular version of the sweet potato casserole was a staple side dish to every holiday meal. The recipe was easy: 1-2 cans of boiled cubed sweet potatoes,1 cup of Karo syrup or sugar,2 sticks of butter then topped with a package of marshmallows, baked in the oven until the marshmallows turned golden brown. Sometimes pecans or orange juice were added to jazz up the dish.
The following recipe is my attempt to update and lower the calories and carbs. I baked the sweet potatoes with( jackets on) a few days before. I had a half of roasted butternut squash in the fridge that I had previously roasted and tossed that into the processor too. This dish can be prepared ahead of time. It can be served warm or cold. It’s a great dish to bring to potluck too. You don’t need to roast or bake the potatoes,you can boil them on the stove or buy canned sweet potatoes. However roasting brings out the flavor of the potatoes and squash.
3 small-medium baked sweet potatoes
1/2 small roasted butternut squash
The potatoes,squash ended up being about 4 cups
2 eggs beaten
1/2 cup milk
1 teaspoon vanilla flavoring
1/2 teaspoon cinnamon
1/2 teaspoon fresh grated ginger or powered if you don’t have fresh
dash of salt
1/3 cup unbleached wheat flour or almond meal flour for gluten free
1/2 cup chopped pecans
1 stick melted butter (save half for topping)
1/4 cup pure cane sugar,brown sugar or sugar substitute of choice
1/2 cup dried cranberries soaked to plumb up
1/2 cup cranberry juice
9×13 glass baking dish
In a food processor or blender add 4 cups of roasted sweet potatoes and butternut squash, half of the melted butter,cranberry juice,vanilla,milk,beaten eggs,ginger,salt and cinnamon. Process until smooth. Spray glass baking dish with cooking spray,Pour into 9×13 glass baking dish bake at 325 for 30 minutes top with curst mixture and bake until to browns.
A tip about using dried cranberries, they tend to burn and dry out to avoid that I soak the cranberries in the cranberry juice while I am preparing the rest of ingredients.
mix,pecans,cranberries,flour,sugar and melted butter in a bowl until well mixed.Spread evenly over top of baked casserole. Bake 350 for 10 minutes or longer until the topping browns nicely.
You can see the corner of the casserole where delved right in, I could not wait for it to cool. This dish is a cross between savory and sweet.
Although this dish has butter a small amount of sugar,juice and flour but it’s a nice alternative to the traditional high fat and calorie version. Enjoy!