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Sweet Potato Casserole



You don’t have to gain 10 pounds over the holiday! There’s another option!!  I’ve compiled a series of healthy holiday dishes that are NOT short on flavor or creativity!  ENJOY & SHARE!!

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Serves 8
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  1. 1½ lbs. sweet potatoes, peeled, cut into 1-inch cubes
  2. 1 Tbsp. + 1 tsp. ghee (clarified butter)
  3. 1 Tbsp. + 1 tsp. raw honey
  4. ½ tsp. sea salt (or Himalayan salt)
  5. ¼ tsp. ground cinnamon
  6. 1 dash ground nutmeg
  7. ¼ tsp. freshly grated ginger (or 1 dash ground ginger)
  8. ½ cup chopped raw pecans
  1. Preheat oven to 375º F.
  2. Place sweet potatoes in a large mixing bowl; set aside.
  3. Place butter, honey, salt, cinnamon, nutmeg, and ginger in small saucepan; cook over medium heat, stirring occasionally, for 1 to 2 minutes, or until butter is completely melted and ingredients are thoroughly combined.
  4. Top sweet potatoes with butter mixture; toss gently to coat.
  5. Place sweet potatoes in 1½-quart casserole dish, using a slotted spoon to drain off honey mixture. (Reserve excess honey mixture.) Cover casserole dish with aluminum foil. Bake for 30 to 35 minutes, or until sweet potatoes are soft. (Foil can be removed for the last 5 minutes of baking.)
  6. While sweet potatoes are baking, combine pecans and reserved honeymixture in a medium bowl; mix well. Set aside.
  7. Increase oven temperature to 500º F.
  8. Remove aluminum foil from sweet potatoes and mix well. Top with pecans.
  9. Bake for 5 minutes, or until pecans begin to brown.
  10. Let cool for 10 minutes; enjoy!
  1. 1/2 cup per serving (approx)
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