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Keto “Sweet Potato” Casserole
As Thanksgiving approaches, it’s time to savor the delightful anticipation of warm gatherings and delectable feasts. For those on a Keto journey, creating Low-Carb versions of classic dishes is the name of the game. Among the array of make-ahead Keto Thanksgiving recipes, one gem shines exceptionally bright: Keto “sweet potato” casserole. In this article, we’ll explore how this unique casserole captures the essence of a traditional sweet potato casserole while staying Keto-friendly. We’ll also discuss customization options for personalizing this dish to perfection and share tips on preparing it in advance.
How to Make It
Step 1
Preheat your oven to 400F/200C, and line a baking sheet with parchment paper. Roughly chop the butternut squash and cauliflower and add them to a bowl. Toss them with 1 tbsp melted butter, ¼ tsp salt, black pepper, and 1/2 tsp cinnamon.
Step 2
Arrange the veggies in a single layer on the lined baking sheet. Roast for 30-35 minutes until soft and golden. Take out of the oven and set aside.
Step 3
Add ¼ cup of pecans to your food processor and process until a powder forms, then transfer to a bowl. Roughly chop the remaining pecans, then transfer to the bowl. Add the sweetener, ½ tsp cinnamon, 1 tbsp melted butter, and 1/8 tsp of salt. Stir until the mixture is crumbly.
Step 4
Transfer the roasted veggies to a food processor and puree until smooth. Transfer into a casserole dish and smooth the top with a spoon. Sprinkle the pecan crumb on top of the puree.
Step 5
Bake the casserole for 20 minutes, until the top is golden. Let it cool for 10 minutes before serving. Enjoy!
Ingredients
- Butternut squash
2 cup, cubed
- Cauliflower
1 small – head – 4″ diameter
- Melted Butter
2 tbsp
- Cinnamon
1 tsp
- Salt
0.25 tsp
- Black pepper
0.25 tsp
- Pecans, raw
1 cup
- Brown Sugar Replacement
2 tbsp
