Just hearing the words “sweet potato” makes my mouth water. Of course, this is a staple for Thanksgiving dinner, but what if you have alpha-gal? Don’t worry, there are plenty of substitutes for this recipe that will make you feel right in.
The sweet potatoes are sweetened with milk and butter, but you can substitute them with almond, oat, or coconut milk, as well as vegan butter. You can substitute the sugar with cane sugar, honey, maple syrup, or whatever works for you.
You’ll want to make the sweet potatoes ahead.
Here’s to enjoying a delicious and quick breakfast, and here’s to overcoming alpha-gal because we are more than conquerors in Christ and He is our healer!
Roasted Butternut Squash
Yield: 12 Servings
Cook Time: 35 mins Total Time: 40 mins
Sweet Potato Ingredients:
- 4 medium-sized sweet potatoes
- ¼ cup granulated sugar (cane sugar)
- ¼ cup light brown sugar, packed
- 2 large eggs
- ½ cup cream, half and half, or whole milk
- 4 tablespoons unsalted butter, melted
- 1½ teaspoons pure vanilla extract
- ½ teaspoon salt
Topping Ingredients:
- 1 cup light brown sugar, packed
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
- 2 pinches of salt
- ½ cup finely chopped pecans
- 4 tablespoons unsalted butter, softened
Sweet Potato Instructions:
- Preheat oven to 350°F. Lightly grease an 8×8 baking dish and set aside.
- Peel and chop the sweet potatoes (you should have around 10 cups). Place in a large pot, cover with water, and boil until tender (about 7 minutes, depending on the size). Drain well, return to the pot, and mash the potatoes. You should have around 4 cups of mashed sweet potatoes.
- Whisk granulated sugar, brown sugar, eggs, cream/milk, melted butter, vanilla and salt. Add the egg mixture and the mashed sweet potatoes to a large mixing bowl or the bowl of a food processor. Mix with a hand mixer (or process with a food processor) until the mixture is smooth and combined. Pour the potatoes into the baking dish.
Topping Instructions:
- Combine brown sugar, flour, cinnamon, salt, and pecans (I use a fork). Add softened butter and use your fingers to blend the butter into the flour mixture until well combined (it should resemble wet sand).
- Sprinkle the topping over the sweet potatoes and bake in the middle of the oven for 30-40 minutes, until the topping is golden brown.
Make Ahead Instructions:
- Prepare the sweet potatoes and place in the baking dish. Cover tightly and refrigerate for up to 24 hours.
- Prepare the topping (do not add it to the sweet potatoes). Cover it tightly and refrigerate for up to 24 hours.
- Bake: Cover the sweet potatoes with foil (no topping yet) and heat in a 350°F oven for about 25 minutes, until warmed all the way through. Remove the foil and sprinkle the topping over the sweet potatoes. Bake for 20-30 more minutes (uncovered), until the topping is golden brown.
Nutrition:
- Calories: 405kcal
- Carbohydrates: 63g
- Protein: 5g
- Fat: 16g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.
The original recipe is found here…