Dear Friend,

Thanksgiving is a time for family, memories, and of course, delicious food. One dish that always brings me back to years of Thanksgiving dinners at my in-laws is sweet potato casserole. My daughters worked their magic on my mother-in-law’s beloved recipe, giving it a healthy twist without losing its classic, comforting flavor.

Instead of white and brown sugars, they have switched to maple syrup and coconut sugar for a natural sweetness. They’ve also replaced canned puréed sweet potatoes with roasted whole sweet potatoes, which add even more flavor. The result? A dish that tastes just like the original but is slightly better for you.

If you’re looking for a healthier spin on this holiday favorite, give it a try and let me know what you think!

See the full recipe below.

While you’re planning your holiday menu, don’t forget to plan a little time for yourself, too! Join me for my free live webinar on Tuesday, December 5th, at:

• 4:30 PM PDT

• 5:30 PM MT

• 6:30 PM CDT

• 7:30 PM EST

I’ll be sharing my Top 5 Tips for Weight Loss in Midlife and Beyond, including simple strategies you can start using right away to feel great and achieve your goals. It’s going to be packed with value, and I’d love to see you there!

Click here to save your seat.

Wishing you and your family a healthy, happy holiday season!

Warmly,
Jacqui

Sweet Potato Casserole

Potatoes Base:

• 4 medium Sweet Potatoes

• 3/4 stick Grass-Fed Butter, softened or melted

• 2 Pastured Eggs, whisked

• 1/4 cup Maple Syrup

• 1 tsp Cinnamon

• 1/2 tsp Nutmeg

Pecan Topping:

• 1/3 cup Almond Flour

• 1/4 cup Grass-fed Butter (cold, diced)

• 1/3 cup Coconut Sugar

• 1 cup Chopped Pecans

Preheat the oven to 400 degrees.
Rinse and scrub the sweet potatoes, then pat dry and place them on a baking sheet covered with parchment paper. Roast the whole potatoes in the oven for about an hour or until cooked through, then set them aside to cool. Once cooled, remove the peel from the potatoes and discard.

Decrease the oven temperature to 325 degrees.
In a large bowl, combine the ingredients for the base: sweet potatoes, butter, eggs, maple syrup, cinnamon, and nutmeg. Spread the mixture into a 13 x 9-inch casserole dish.

To make the topping, combine the almond flour, butter, and coconut sugar in a separate bowl and cut together with a pastry cutter or fork. Once mixed, stir in the chopped pecans.

Sprinkle the topping evenly over casserole, then bake for 30-40 minutes.

If needed, to brown the topping once it’s cooked, turn the oven up to broil for a few minutes. Make sure to keep the oven open a bit and watch it like a hawk to make sure it doesn’t burn!

Remove from the oven and let cool for a few minutes before serving.