“Sweet Potato” Casserole

This recipe tastes exactly like your traditional sweet potato casserole, maybe even better, but is made with cauliflower and butternut squash!!

Ingredients:

  • 4 cups cubed Butternut squash
  • 1 medium head of cauliflower chopped or 1 large package of cauliflower florets
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup swerve or truvia brown sugar substitute
  • 2 Tbsp butter melted

Topping:

  • 2 cups of pecans
  • 1/4 cup swerve or truvia brown sugar substitute
  • 1 tsp cinnamon
  • dash of salt
  • 2 Tbsp butter melted

Instructions:

  1. Preheat oven to 400°F.
  2. Line 2 large baking sheets with aluminum foil and lightly grease them.
  3. In a large bowl toss together cubed squash and cauliflower florets with 2 Tbsp of melted butter, salt, pepper, and cinnamon.
  4. Spread veggies in a single layer on both baking sheets.
  5. Roast for 25-30 minutes. Rotate pans halfway through.
  6. While veggies are roasting, pulse 1/2 cup of pecans in a food processor until a powder forms. Chop the remaining 1 1/2 cups of pecans and place both in a small bowl.
  7. Add the brown sugar substitute, cinnamon, and salt.
  8. Stir in butter and mix until crumbly.
  9. When the veggies are done roasting remove from oven, but do not turn it off.
  10. Puree veggies in a food processor until smooth. Do this in batches so it gets all the lumps out.
  11. In a small bowl mix together melted butter and brown sugar substitute and add it to the veggie puree.
  12. Spread evenly in a casserole dish.
  13. Sprinkle the pecan crumble topping on the casserole.
  14. Roast casserole for 15-20 minutes, until the top is golden.