Ah, sweet potatoes—nature’s candy! This pecan roasted sweet potato casserole is like a cozy blanket on a chilly evening, wrapping you in warm, nutty goodness. It’s a dish that somehow makes you feel like you’re back at Grandma’s, even if she never quite nailed this particular recipe.
Steps
- Preheat your oven and prepare the butternut squash by placing it in an Instant Pot for a few minutes. This softens the squash and makes the skin easy to remove, allowing you to cube it without it becoming mushy.
- Roast the butternut squash and cauliflower in the oven until tender. This step enhances the flavors and makes the vegetables easier to puree.
- Once roasted, blend the butternut squash and cauliflower until smooth. Adjust the proportions according to taste, using more squash if you prefer a sweeter flavor.
- Prepare the topping by pulsing pecans in a food processor until they form a powder, ensuring you don’t overmix to avoid creating nut butter. Keep some pecans in larger pieces for added texture.
- Assemble the casserole by spreading the pureed mixture into a baking dish. Top it with the prepared pecan mixture, ensuring an even distribution for a crunchy topping.
- Bake the assembled casserole in the oven until the topping is golden and crisp. Allow it to cool slightly before serving to enhance the flavors and improve the texture.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 small head of cauliflower, cut into florets
- 2 tablespoons butter, divided
- 1 teaspoon cinnamon
- 1/4 cup Besti Monk Fruit Allulose Blend
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/2 cup pecans, ground to a powder
- 1 1/2 cups pecans, roughly chopped
- 2 tablespoons butter, melted
- 2 tablespoons Besti Brown Monk Fruit Allulose Blend
FAQ
- Can I make the Keto Sweet Potato Casserole in advance and store it in the refrigerator until I’m ready to cook it?
- Yes, you can prepare the casserole ahead of time and keep it in the fridge. Just remember to bake it a bit longer to ensure it’s heated through.
- Is it possible to freeze the Keto Sweet Potato Casserole? If so, how should I thaw and reheat it?
- Absolutely, you can freeze the casserole. To reheat, let it thaw in the refrigerator overnight and then warm it up in the oven.
- Can I substitute frozen butternut squash for fresh in this recipe?
- Yes, using frozen butternut squash is perfectly fine for this recipe.
- Why include cauliflower in the recipe instead of just using more butternut squash?
- Cauliflower is included to lower the carbohydrate content and keep the dish keto-friendly. Using only butternut squash would increase the carbs significantly.
- Is it better to roast or boil the cauliflower for the casserole?
- Roasting is preferred for its flavor, but boiling is an option if you prefer a different texture or taste.
Tips
- To reduce a strong cauliflower taste, consider roasting it instead of boiling, which provides a milder flavor. Alternatively, you can use less cauliflower and more butternut squash.
- You can prepare the casserole in advance and freeze it. When ready to serve, thaw it overnight in the refrigerator and then reheat it in the oven.
- If you want to make peeling butternut squash easier, use an Instant Pot for a few minutes, which will allow the skin to peel off effortlessly.
- If you prefer a smoother texture for the casserole, make sure to puree the cauliflower and squash thoroughly, as larger pieces can result in a more distinct cauliflower taste.
Equipment
- Instant Pot – For cooking the butternut squash.
- Food Processor – To puree the pecans and vegetables.
- Freezer-Safe Containers – For storing and freezing the prepared dish.
- Nut Chopper – If you prefer a dedicated tool for chopping nuts like pecans.
- Sweetener Conversion Chart – While not an equipment item per se, it’s a useful tool to ensure proper sweetener measurements, which could be available as a digital or physical product.
