Sweet potato casserole is a favorite at our house at Thanksgiving. Every once in a while I will make this as a side dish, but the original recipe was far more decadent, so I did it with some degree of guilt. Finally I decided to make it healthier so we can enjoy it more often. I took some of the fat and sugar out of the casserole, and the topping has less butter and more nutritious ingredients. Sweet potatoes are a great source of fiber, Vitamin A and Vitamin C. The topping adds more fiber, omega 3 fatty acids and other nutrients.
Baby food tip: After boiling sweet potatoes, puree and set aside a portion for baby. This is a great stage 1 food. A more advanced eater who has already been exposed to egg can be served the finished casserole without the crunchy topping.
2 1/2 lbs sweet potatoes
1/3 cup brown sugar
1/4 cup milk
1/4 cup light brown sugar, packed
1/2 cup pecans, chopped fine
1 tablespoon wheat germ
1 tablespoon flaxmeal
1/4 cup white whole wheat flour
2 1/2 tablespoons butter, chilled
Wash and peel sweet potatoes and cut into large chunks. Place in a pot over high with water and bring to a boil. Lower to simmer until potatoes are fork tender, about 30-40 minutes. Preheat oven to 350 degrees. Drain water and place in a mixer or food processor. Beat or pulse until smooth. Add milk, brown sugar and egg and mix until combined.
Place in a 9×9 baking dish and or small casserole dish. In a medium sized bowl combine all the topping ingredients with your hands, creating a crumble by breaking apart the butter. Sprinkle topping on top of the sweet potatoes. Bake in the oven about 25 minutes.