Happy almost Thanksgiving! Do you have your menu planned?
If you asked me what my favorite Thanksgiving dish is, I would tell you hands down… potatoes! Mashed potatoes, sweet potato casserole… I don’t discriminate. While I would argue that these dishes are healthy options (because hey, potatoes are vegetables!), they can easily become less healthy from the other ingredients used like too much sugar and unhealthy fats.
Enter: my healthy crunchy pecan oat sweet potato casserole!
I’ve swapped your standard marshmallow topping for hearty-healthy pecans and oats, a touch of coconut sugar and lots of cinnamon spice!
For this recipe I also “swapped butter for better” and used Cocavo which is a a coconut and avocado oil blend from New Zealand that just hit store shelves in Walmarts nationwide.
It’s gluten free, dairy free, vegan and vegetarian. If you love the sweet taste of coconut oil like me, you will love this healthier alternative! It has the same great taste but it’s lower in saturated fat and higher in good mono- and polyunsaturated fats from the avocado oil. Because of it’s unique blend, it has a high smoke point which makes it great for cooking, baking and sautéing… you name it!
You can catch more of my healthy and easy Thanksgiving swaps on ABC Charleston.
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