Mock Sweet Potato Casserole

Mock Sweet Potato Casserole

by Maria Emmerich

3 cups mashed cauliflower
1 cup pumpkin (or more…if you want a deeper color)
1/4 cup Swerve (or erythritol and 1/4 tsp stevia glycerite)
-Or you could use NATURE’S HOLLOW xylitol syrup
2 eggs, beaten
1/2 cup almond milk
1/2 tsp Celtic sea salt
1/3 cup butter, melted
1 tsp vanilla extract

TOPPING:
1/2 cup Swerve (or erythritol and 1/4 tsp stevia glycerite)
1/2 cup almond flour or almond meal
1/3 cup butter, melted
1 cup chopped pecans

Place cauliflower florets in a steamer basket over boiling water, cover and steam until very tender, 12 to 15 minutes. (Alternatively, place florets in a microwave-safe bowl with 1/4 cup water, cover and microwave on High for 3 to 5 minutes.) Place the cooked cauliflower in a food processor and blend until very smooth.

In a mixing bowl, combine the cauliflower, pumpkin, Swerve, eggs, almond milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13×9 inch baking dish.

To prepare the topping, combine the Swerve, almond flour, 1/3 cup melted butter and pecans. Mix together and crumble over “sweet potato” mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes. Serves 10

NUTRITIONAL COMPARISON:
1 cup Sweet Potato = 180 calories, 41 carbs, 7 fiber
1 cup Pumpkin = 30 calories, 7 carbs, 1 fiber
1 cup Cauliflower = 28 calories, 5 carbs, 2.8 fiber

Traditional Sweet Potato Casserole = 407 calories, 68.6g carbs, 2g fiber
“Healthified” Casserole = 268 calories, 26.2g fat, 4.4g protein, 6.9g carbs, 2.5 fiber (88% fat, 6% protein, 10% carbs)