2 weeks ago I posted a picture on instagram of a piece of the amazing sweet potato casserole that I often make and I had many friends and readers requesting the recipe. I didn't get around to making another one last week for the blog so I woke up early today and whipped up another batch so I could share it with all of you today! I must say, this may have been my best one yet so I don't think it will last very long in our house!
I will apologize in advance for the sub-par pictures. My camera battery was totally dead this morning and I had the worst lighting possible for food photography so they only turned out OK. I am still working on my food photography skills as well, so bear with me. I'm sure we'll all look back on these posts in a year and laugh at just how far we've come! Here's hoping anyways.
So about the recipe - I got the original recipe from my husband's aunt who reportedly got it when she and her family were living in Louisiana several years ago. Shout out to Auntie Tracy! Apparently it came from a family friend or neighbor and was a southern classic! This recipe had been served at many family gatherings before I finally asked for the recipe so I could make it myself. The trouble with it was that I liked it so much I kept making it over and over again and my husband and I were not exactly eating it in moderation. Now although sweet potatoes are nutrient-dense and awesome for you, the original casserole recipe calls for quite a bit of sugar and fat so I figured if I was going to keep making it I would need to 'health-ifiy' it a bit to justify eating it for breakfast 3 X a week. (This recipe is just as good as a dinner side dish, as it is for breakfast, or even dessert!)
So I set out to overhaul the recipe a little, to include less of the sugar and fat and a add in a little more of the good stuff. One secret I'll share with you .... I didn't completely overhaul the original recipe all at once. Each time I made it I tweaked it a little by reducing the amount of sugar, then getting rid of the white flour, then adding in some other great stuff like flaxseed and extra cinnamon. By making these changes slowly instead of trying to change up the whole recipe it made it easier for my husband and I to get used to a little less sweetness and to make sure I wouldn't ruin a whole pot of boiled sweet potatoes by throwing off the texture or proportions. Some of my trials turned out better than others and I may continue to work with this recipe but I think I've come up with a version that everyone will like! It still has some added sweetness but the nutritional benefits of sweet potato, cinnamon, flax, pecans, among other ingredients in this recipe are undeniable!
Have a look, then have a slice!