Anyone ever have Boston Market’s Sweet Potato Casserole?
You know, the one with the delicious brown sugar oatmeal cookie crumble topping and melted marshmallows?
The one that’s 480 calories per serving? Yes, you heard me right. Almost 500 calories in ONE serving of this side dish. Can you say GUT BOMB? Ugh! Why does everything so good have to be so bad? Such is life, I guess!
I refuse to give up this comfort food, especially with Thanksgiving just around the corner. With a little brainstorming, determination, experimenting, and sprinkle of elbow grease, I was able to transform this traditionally fattening dish into a much lighter, BUTTER-FREE recipe that is sure to satisfy.
Some of the naughty ingredients in the traditional Boston Market Sweet Potato Casserole are:
+ 1/2 stick of butter
+ 1/2 cup brown sugar
+ 1/4 cup heavy cream
+ 1 cup brown sugar
+ 1 stick of butter
+ 2 cups mini marshmallows
That’s 1 1/2 sticks of butter, 1 1/2 cups of brown sugar, and heavy cream in ONE dish. Yikes, bikes! I’m not saying that this isn’t tasty because let’s be real here – anything with butter, sugar and cream in it is bound to be damn good but it ain’t the healthiest thing you could be putting into your body. Remember people, your body is a temple – worship it. Especially on Thanksgiving, because a healthy body, let alone a body in general is definitely something we should all be thankful for!
Now in my personal opinion, the ‘mallows aren’t so bad. I left them out this time but wouldn’t be opposed to using about 1/2 to 1 cup of them for Thanksgiving. Better yet, I’d make my own. This time around, however, I used chopped pecans to give it a lil extra something. Take a look at my improved recipe and compare the ingredients. Different huh? But I tell you the taste is almost identical. You’re still getting that same sweet flavor of the potatoes and the same crumbly, delightful topping that is guaranteed to be a crowd-pleaser.
Healthy Makeover Recipe
+ 4-5 medium sweet potatoes, peeled and cubed
+ 1/3 cup honey
+ 1 egg
+ 1/2 teaspoon pumpkin pie spice
+ 1 teaspoon ground cinnamon
+ 1/2 teaspoon kosher salt
+ 1-2 tablespoons coconut oil
+ 1/4-1/2 cup rolled oats (does NOT have to be quick-cooking)
+ 2 tablespoons all-purpose regular or GF flour
+ 1 teaspoon cinnamon
+ 1-2 tablespoons coconut sugar
+ 1/3 cup or so of roughly chopped pecans (FYI Williams Sonoma Veggie Chopper is amazing for chopping pecans. Yes, I am slightly obsessed with this kitchen toy.)
+ Preheat oven to 350°F
+ Lightly grease an 8 or 9 inch square baking dish with coconut oil
+ Fill a large pot with cubed sweet potatoes and water
+ Over high heat, bring to a boil and cook until fork-tender
+ Drain potatoes and transfer into a large bowl
+ Add honey. Trick of the trade: when adding honey, grease the measuring cup with canola or olive oil then add the honey. This will cause the honey to come right out without sticking.
+ Add egg, pumpkin pie spice, cinnamon, kosher salt
+ Mix with an electric mixer or food processor until smooth
+ Spread evenly onto prepared baking dish
+ Melt coconut oil in microwave (about 15-30 seconds)
+ Add rolled oats, flour, cinnamon, coconut sugar, and chopped pecans
+ Stir to combine and sprinkle topping over potatoes
+ Bake 45 minutes until hot and brown around the edges
Feel free to double this recipe if you’re expecting many guests for Thanksgiving. Just be sure to use a 9×13 baking dish instead of an 8 or 9in square dish. This recipe makes for great leftovers too! Also a good dessert alternative to pie or ice cream!
I am SO getting in the Thanksgiving spirit. Weeeeeeeeee!
^Photo by Noah Berg Photography