A Low Fat, Easy Sweet Potato Casserole with Fresh Ginger

gluten free
wheat free
casein free
sugar free
low fat
vegetarian
paleo

Easy Sweet Potato Casserole

• 8 sweet potatoes

  
  
  

• 2 Tbsp oil (coconut oil is great, or use butter)
• 1 C sliced almonds

  
  

• 5 inch piece of fresh ginger, peeled then grated Tool Tip
• 1/4 t allspice
• 1/2 t cinnamon

  
  

• 3 eggs

Bake the sweet potatoes for 45-60 minutes at 400º, then cool until you can handle them.

Peel and mash them in a bowl.

Grease a large rectangular baking dish with 1 tbsp oil or butter, and sprinkle liberally with sliced almonds, reserving some almonds for the top of the easy sweet potato casserole.

Mix the grated ginger with the allspice and cinnamon.

Beat the eggs with some of the mashed sweet potatoes.

Stir in the rest of the sweet potatoes, the remaining oil or butter, and the ginger/spice mixture.

Sprinkle remaining sliced almonds over the top.

Bake for 30-35 minutes at 375º, until it starts to brown around the edges. (Could take longer...the smaller and deeper the pan the longer it will take.) Watch the almonds carefully...if they are browning too quickly, set the casserole lower in the oven, or cover loosely with foil for 10 minutes or so.