The season of potluck holiday parties is upon us and we have a recipe for you that is going to blow minds! We’ve taken the classic sweet potato casserole recipe and made some healthier tweaks to create a side dish that will steal the show. And in addition to all the cozy, comfort-food flavors you love, we’ve also added in a healthy dose of Collagen Peptides!
Collagen Peptides are so easy to add to a number of dishes because they’re flavorless and dissolve completely. One taste and you won’t even know they’re there but your body will still enjoy all the nourishing support for healthy joints, skin, hair, and digestion! Whip up this Sweet Potato Collagen Casserole for your next holiday dinner — just don’t expect any leftovers. *
Healthy Sweet Potato Collagen Casserole
This healthy Sweet Potato Collagen Casserole has all the cozy comfort-food vibes you crave this time of year but it’s actually good for you! Whip it up for your next holiday get-together.
3 large sweet potatoes, peeled & diced
1/4 cup almond milk
1/4 cup coconut sugar
1/4 cup unsalted melted butter
2 large eggs
2 scoops Collagen Peptides
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped pecans
1/3 cup blanched almond flour
1/4 cup coconut sugar
1/4 cup cold unsalted butter
A pinch of salt
Preheat the oven to 375°. Grease 1.5 quart casserole dish with butter or coconut oil and set aside.
Bring a large pot of water to boil over high heat. Add the peeled and diced sweet potatoes and cook until tender, about 20 minutes.
While sweet potatoes are cooking, prepare the topping mixture. In a medium bowl, add chopped pecans, almond flour, coconut sugar, cold butter, and a pinch of salt. Mix until the mixture is crumbly and combined. Set aside.
Once cooked, drain the sweet potatoes and return to the bot. Mash the potatoes using a masher or potato ricer until smooth.
Add the almond milk, coconut sugar, melted butter, eggs, Collagen Peptides, cinnamon, and salt. Mix well until combined.
Transfer the sweet potato mixture into the prepared casserole dish, smoothing into an even layer. Sprinkle the prepared pecan topping mixture evenly over the top.
Bake for about 30 minutes until the edges are light brown.
Remove the casserole dish from the oven and let it cool for 10 minutes. Serve warm.
Store leftovers in an airtight container in the fridge for up to 3 days.