Ingredients
melted, plus more for greasing
peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)
Healthy Sweet Potato Casserole
The Modern Proper (The Modern Proper)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 10 | 20 min | 60 min | 80 min | 5 |
Healthy Sweet Potato Casserole from The Modern Proper
vegangluten freevegetariandinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Measuring cup
Baking dish
Large bowl
Oven
Measuring spoon
Foil
Instructions
Preheat the oven to 375°F with a rack in the center position. Grease a 9 x 13-inch baking dish with coconut oil.
0.5 cup Coconut Oil melted, plus more for greasing
Season the potatoes
In a large bowl, combine the ½ cup coconut oil, cinnamon, nutmeg, and salt. Add the sweet potato and toss to coat.
0.5 cup Coconut Oil melted, plus more for greasing1 teaspoon Cinnamon 0.25 teaspoon Ground Nutmeg 1 teaspoon Kosher Salt 5 large Sweet Potatoes peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)
Arrange the potatoes
Arrange the sweet potatoes in stacks. Place the stacks on their side, and place them in the prepared baking dish, filling the pan. Sprinkle all over with the pumpkin seeds, candied ginger, cranberries, and pecans, tucking some of the ingredients between the potato slices. Drizzle with the maple syrup.
5 large Sweet Potatoes peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)0.25 cup Pumpkin Seeds 0.25 cup Chopped Candied Ginger 0.25 cup Dried Cranberries 0.5 cup Chopped Pecans 0.25 cup Maple Syrup
Bake and serve
Bake until the sweet potatoes are tender and golden brown, 50-60 minutes, covering the baking dish with foil if the potatoes are browning too quickly.
5 large Sweet Potatoes peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)
Healthy Sweet Potato Casserole
The Modern Proper (The Modern Proper)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 10 | 20 min | 60 min | 80 min | 5 |
Healthy Sweet Potato Casserole from The Modern Proper
vegangluten freevegetariandinner
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Measuring cup
Baking dish
Large bowl
Oven
Measuring spoon
Foil
Ingredients
melted, plus more for greasing
peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)
Instructions
Preheat the oven to 375°F with a rack in the center position. Grease a 9 x 13-inch baking dish with coconut oil.
0.5 cup Coconut Oil melted, plus more for greasing
Season the potatoes
In a large bowl, combine the ½ cup coconut oil, cinnamon, nutmeg, and salt. Add the sweet potato and toss to coat.
0.5 cup Coconut Oil melted, plus more for greasing1 teaspoon Cinnamon 0.25 teaspoon Ground Nutmeg 1 teaspoon Kosher Salt 5 large Sweet Potatoes peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)
Arrange the potatoes
Arrange the sweet potatoes in stacks. Place the stacks on their side, and place them in the prepared baking dish, filling the pan. Sprinkle all over with the pumpkin seeds, candied ginger, cranberries, and pecans, tucking some of the ingredients between the potato slices. Drizzle with the maple syrup.
5 large Sweet Potatoes peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)0.25 cup Pumpkin Seeds 0.25 cup Chopped Candied Ginger 0.25 cup Dried Cranberries 0.5 cup Chopped Pecans 0.25 cup Maple Syrup
Bake and serve
Bake until the sweet potatoes are tender and golden brown, 50-60 minutes, covering the baking dish with foil if the potatoes are browning too quickly.
5 large Sweet Potatoes peeled and sliced into 1/8-inch thick rounds (about 2 1/2 pounds)