Go Back
Print

Healthy Sweet Potato Collagen Casserole

This healthy Sweet Potato Collagen Casserole has all the cozy comfort-food vibes you crave this time of year but it’s actually good for you! Whip it up for your next holiday get-together.

Ingredients

  • 3large sweet potatoespeeled & diced
  • 1/4cupalmond milk
  • 1/4cupcoconut sugar
  • 1/4cupunsalted melted butter
  • 2large eggs
  • 2scoops Collagen Peptides
  • 1/2teaspoonground cinnamon
  • 1/4teaspoonsalt

For topping

  • 1/2cupchopped pecans
  • 1/3cupblanched almond flour
  • 1/4cupcoconut sugar
  • 1/4cupcold unsalted butter
  • A pinch of salt

Instructions

  1. Preheat the oven to 375°. Grease 1.5 quart casserole dish with butter or coconut oil and set aside.
  2. Bring a large pot of water to boil over high heat. Add the peeled and diced sweet potatoes and cook until tender, about 20 minutes.
  3. While sweet potatoes are cooking, prepare the topping mixture. In a medium bowl, add chopped pecans, almond flour, coconut sugar, cold butter, and a pinch of salt. Mix until the mixture is crumbly and combined. Set aside.
  4. Once cooked, drain the sweet potatoes and return to the bot. Mash the potatoes using a masher or potato ricer until smooth.
  5. Add the almond milk, coconut sugar, melted butter, eggs, Collagen Peptides, cinnamon, and salt. Mix well until combined.
  6. Transfer the sweet potato mixture into the prepared casserole dish, smoothing into an even layer. Sprinkle the prepared pecan topping mixture evenly over the top.
  7. Bake for about 30 minutes until the edges are light brown.
  8. Remove the casserole dish from the oven and let it cool for 10 minutes. Serve warm.
  9. Store leftovers in an airtight container in the fridge for up to 3 days.