The post You Have To Try The Sweet Potato Casserole appeared first on Cooking 4 All.
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⠀⠀⠀⠀⠀⠀⠀⠀⠀ I based this dish off my mom’s classic sweet potato casserole recipe, but put an EBF-approved spin on it to make it a bit healthier. With a few small tweaks I was able to make this dish low in sugar, vegan, dairy-free, gluten-free and absolutely delicious! I swapped canned yams for fresh sweet potatoes, butter and eggs for coconut oil and white sugar for maple syrup. And we can’t forget about the crunchy oatmeal pecan topping… it’s definitely the best part! 
Ingredients
For the filling:
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar, packed
- 4 lb raw sweet potatoes, boiled and diced into pieces
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
Sweet potato casserole was (and still is) always my favorite. 
My mom made a really good one with butter and brown sugar topping. 
This GRAIN-FREE SWEET POTATO CASSEROLE is my current favorite! 
I took mom’s recipe and tweaked it a bit for a new version that’s vegan, gluten-free, and refined sugar-free. It’s lightened up in sugar and butter but with plenty of naturally sweet sweet potato flavor shining through. 
Grab the recipe link in my profile and add it to your holiday spread this year! I made it last year for my family and it was a big hit! 
. . . https://www.floraandvino.com/vegan-grain-free-sweet-potato-casserole/ . . . #floraandvino #veganthanksgiving #veganholiday #vegancasseroleFor the topping:
- 1/2 cup all-purpose flour
- 5 tablespoons melted unsalted butter
- 1/4 teaspoon salt
- 2/3 cup light brown sugar, packed
- 1 cup pecan halves
Instructions
Cook the sweet potato with water in a pot. Wait until the water starts boiling, then check the sweet potatoes until they become soft. Remove the water and place the pieces in a bowl.
Set the oven to 350 F degrees and prepare a baking dish.
Combine the sweet potatoes with butter, granulated sugar, milk, eggs, salt, vanilla, brown sugar, cinnamon, and nutmeg. Mix with an electric mixer and the filling is done. Transfer it to the baking dish.
Melt the butter for 1 minute in a microwave. Include the salt, flour, and brown sugar. Mix these ingredients together.
Include the pecans and mix again.
Top the sweet potato filling with the pecan crumble.
Bake for 45 minutes for about 50 minutes, until it gets a light brown color on top. Serve the sweet potato casserole right away.
The post You Have To Try The Sweet Potato Casserole appeared first on Cooking 4 All.
]]>The post These Are America’s Favorite Thanksgiving Side Dishes appeared first on Cooking 4 All.
]]>Here are four traditional side dishes that people across the United States love to eat during their Thanksgiving meals.
Sweet Potato Casserole
Topped with marshmallows and featuring more sugar than most desserts, sweet potato casserole is a favorite at many Thanksgiving tables. It’s a great respite from all of the savory flavors during the meal.
sweet potato casserole deserves a spot on your menu! It’s healthy, dairy free, so easy to make, and the marshmallows on top will make your whole life better. Tap the link in my bio for the recipe or head to https://eatwithclarity.com/healthy-sweet-potato-casserole/ . . . . #eatwithclarity #healthyinspo #makesmewhole #wholefoodsfaves #glutenfree #buzzfeast #healthyrecipe #eatclean #thrivemags #healthyeats #dairyfree #food52grams #purewow #foodphotography #healthyeats #glutenfreerecipe #foodblogger #foodtographyschool #thanksgivingrecipes #sweetpotatocasseroleCranberry Sauce
Cranberry sauce is a tangy addition to any Thanksgiving plate that many enjoy eating with turkey and stuffing. It’s made with cranberries, walnuts, and orange juice, although some might argue that the canned version is better!
In the meantime, here's the recipe for my BRANDIED CHERRY CRANBERRY SAUCE, for your menu consideration! 
Hit SAVE to keep the full recipe, below. 
INGREDIENTS -12 ounces fresh cranberries -12 ounces frozen dark sweet cherries (make sure they're pitted) -1/3 cup brandy, plus additional, if desired -1 cup light brown sugar, lightly-packed -1/2 teaspoon ground cinnamon -1/4 teaspoon ground ginger INSTRUCTIONS 1. Stir all ingredients together in a heavy-bottomed pot. Bring to a simmer over medium heat and cook, stirring often, until cranberries have burst and sauce is jammy (it'll coat the back of a spoon), about 10 minutes. If you prefer a "boozier" tasting sauce, stir in an additional tablespoon of brandy after simmering, to taste. 2. Let the sauce cool to room temperature, transfer to an airtight container, and refrigerate. Sauce will thicken as it cools. 3. Cranberry sauce will keep in the refrigerator for up to 5 days, or in the freezer for up to 2 months. I like to return it to room temperature before serving. *Notes: You can either leave the cherries whole if they aren’t too big, or cut them in half. I usually keep half of them whole and halve the rest. You can easily adapt this recipe to your sweetness preferences (this will also depend on how sweet your cherries are). 1 cup brown sugar will yield a sweet-tart sauce. Reduce to 3/4 cup if you like your cranberry sauce more tart. Increase to 1-1/4 cups if you prefer a sweeter sauce.Green Bean Casserole
Nothing warms Thanksgiving diners up like this traditional casserole, whose main components are green beans, cream of mushroom soup, and fried onions. It’s hearty, rich, and delicious.
Stuffing
Don’t forget the stuffing! While traditionally roasted instead of the Thanksgiving bird, most now just opt to make this bread and herb-based dish separately. It’s just as tasty as the more difficult option.
https://www.twopeasandtheirpod.com/sausage-stuffing/ #twopeasandtheirpod 
@dishingouthealthThe post These Are America’s Favorite Thanksgiving Side Dishes appeared first on Cooking 4 All.
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