Sweet potato Casserole
Thanksgiving is just around the corner! What is on every Southerner’s Thanksgiving table? Sweet potato casserole! We love sweet potatoes. They are easy to find this time of the year and at The Helpful Plate, we LOVE locally grown vegetables.
What makes this recipe so awesome is that it is very low fat and there is not added refined sugar, just a bit of honey. We know you will love this recipe. What else is cool? You can make this ahead, which, if you are preparing Thanksgiving dinner for a crowd, is always a welcome feature.
We would love to know if you like this recipe and how it tasted. Use the contact us button on the homepage to let us know.
Happy turkey day!
Ingredients:
3 large sweet potatoes
1/2 Tbs butter or butter-flavored olive oil
3 medium apples, thinly sliced
1 can crushed pineapple in its own juice
Cinnamon
Honey - locally sourced if possible
Marshmallows
Instructions:
Boil sweet potatoes until soft. Peel and cut into 1/2 in. rounds.
Grease a casserole dish and place 1 layer of the sweet potato rounds in the bottom.
Add butter or butter-flavored olive to a skillet and heat on medium-high heat. Add apple slices. Cook 2-3 min. and add 1 tsp. cinnamon. Stir to coat. Cook 1-2 min more until apples are tender crisp.
Add half of the cooked apples on top of the sweet potato layer in the casserole dish. Drizzle with 1 tsp. honey. Add a layer of the drained pineapple, about 1/2 - 3/4 cup.
Add another layer of potato rounds, apples, honey and pineapple. Finish with a layer of potato rounds.
Here. you can stop and cover the casserole dish and refrigerate up to 3 days.
Reheat if you have refrigerated the casserole, then add marshmallows on top of the casserole to cover the surface.
Broil on high until the marshmallows are golden brown. YUM!