Sweet Potato Crunch
Servings : 8 servings
Calories : 131kcal
Ingredients
For Casserole
- 3 cups cooked, peeled, and mashed sweet potatoes (about 1½-2 pounds)
- ½ cup plain unsweetened almond or cashew milk
- ¼ cup Gentle Sweet
or equivalent sweetener - 3 egg whites
- 2 tablespoons salted
b utter, melted - 1 teaspoon
pure vanilla extract
For Crumble Topping
- 1 cup
allulose or equivalent sweetener - ½ cup
sprouted white wheat flour ( or regular sprouted wheat flour) - ¼ cup plain unsweetened almond or cashew milk
- 2 tablespoons salted butter, melted
- 1 tablespoon unsulphured blackstrap molasses
- ¼ teaspoon mineral salt
Instructions
- Preheat oven to 350° F. Prepare an 8" by 8" baking dish by lightly coating it with nonstick coconut oil spray.
- In a medium bowl, mix together all of the casserole ingredients. Spread into the prepared baking dish.
- In a small bowl, mix together all of the crumble ingredients. Sprinkle over the top of the casserole. Sprinkle with chopped pecans if you desire (this makes the dish a Crossover on Trim Healthy Mama).
- Bake for 40 minutes.
Nutrition
Serving: 1serving | Calories: 131kcal | Carbs: 47g | Protein: 4g | Fat: 5g | Fiber: 3g | Sugar Alcohols: 30g | Net Carbs: 15g
