This scalloped sweet potato casserole is made with only 5 ingredients. It is also vegan, dairy free, gluten free, and nut free so everyone shold be able to enjoy!
, , , , ,

Sweet potatoes are an essential part of any Thanksgiving feast. They are hearty, sweet, full of important nutrients and you can do a lot of different things with them. For Thanksgiving though, I prefer to either just roast them or do some sort of sweet potato casserole. Nothing too complicated, as I don’t want to cover them up with 1,000 different ingredients or spend hours in the kitchen on 1 side dish. Plus, I’d much rather also have time to make dessert. Any one else with me? So today, I want to share with you a simple, but elegant and tasty, scalloped sweet potato casserole recipe with only 5 ingredients.

I actually first made this scalloped sweet potato casserole last year when I wanted to make sure my almost 11 month old daughter had something that I knew she would and could eat at a Friendsgiving we went to. I love honey but since she wasn’t yet a year old we went with just a touch of maple syrup to lightly sweeten this casserole. In my pictures you can see I left the skin on the sweet potatoes but when I first made it for Friendsgiving I peeled it off because … babies.

Anyways, this scalloped sweet potato casserole is pretty easy and foolproof. Slicing the sweet potatoes took the longest amount of time and effort but once that was done it only took a few minutes to put together.

First, I rinsed and scrubbed all the sweet potatoes. If desired, you could peel them here, or be lazy like me and leave the skins on to save time. (My daughter who is now almost 2 still won’t eat the skins but I just peel them off the pieces on her plate when serving her)

Then, I sliced them up into circles with a mandolin.

 

This gluten free, dairy free, nut free, vegan, scalloped sweet potato casserole is so simple and only 5 ingredients

 

Next, I mixed the remained ingredients in a small mixing bowl.

Then, I sprayed a roasting pan with cooking spray and started laying down the sweet potato circles like shingles.

Free of the common allergens, this vegan scalloped sweet potato casserole is perfect for gatherings of friends and family

Then I brushed the sweet potatoes with the oil, syrup, and spices mixture.

 

This vegan scalloped sweet potato casserole is free from the most common allergens and is perfect for your next gathering of family and friends

Added another sweet potato layer and brushed with the liquid mixture. And then another layer and brushed until all the sweet potatoes were used. After brushing the top layer I drizzled whatever oil/syrup was left over the casserole.

Finally, I baked in the oven for about 45 minutes at 400 degrees.

These scalloped sweet potatoes are perfect for any family gathering or feast. Made with only 5 ingredients and free of the top allergens, anyone can enjoy them.

Just be aware that the top layer will be a little crispier and the bottom layer will be softer.

Remove from oven and enjoy!

 

Scalloped Sweet Potato Casserole

Ingredients
8 Sweet Potatoes (about 6 pounds)
1/3 Cup Olive Oil
1/3 Cup Pure Maple Syrup
1 Tablespoon Cinnamon
1 Teaspoon Allspice

Directions
1. Preheat oven to 400 degrees
2. Rinse off and scrub sweet potatoes well. Peel if desired but not necessary.
3. Slice sweet potatoes into 1/4 inch circles with a mandolin.
4. Mix remaining ingredients together in a small mixing bowl.
5. Spray a deep roasting pan with cooking spray and start lining the bottom with potato circles, overlapping like shingles.
6. After you put down the first sweet potato layer use a brush to brush oil and syrup mixture.
7. Continue adding layers and brushing. If you have extra oil mixture at the end just drizzle it over the top after brushing.
8. Cook in oven for 45-60 minutes or until potatoes reach desired softness – keep in mind the potatoes on the bottom will get softer than those on the top.
9. Allow to cool slightly and enjoy!

 

This scalloped sweet potato casserole is free of the common allergens, vegan, and made with only 5 ingredients

1
Share
, , ,

Last weekend we decided to have a few of our friends over for appetizers and drinks to celebrate fall flavors and as a last little get together before the baby arrives…. Because who knows when we will be able to have people over again. The menu I had planned  included Skinny Pumpkin Dip with apples, Baked Brie with Pecans and Pears, a few other cheeses and grapes with gluten free crackers, butternut squash crostini (recipe coming soon) and sparkling cranberry apple cider.

I wanted to make a nonalcoholic drink that I could enjoy but of course also have the option of adding alcohol for everyone else…. So I decided to make an apple cider as a sort of “mixer” so everyone could add whatever alcohol they preferred to it. I also wanted to infuse a lot of fall flavors such as cinnamon and cranberries so I decided to cook some fruit with spices first then add it to the apple cider so the flavors could meld overnight. I didn’t want a warm apple cider because I live in south florida and it is not quite cool enough for that yet, but you can easily adapt the recipe to make it warm if that is what you prefer. Anyways, I topped my apple cider with soda water as I love a sparkling mocktail, and for the most part everyone else added a little bit of vodka and sparkling wine to their glasses, and seemed to enjoy it that way.

Sparkling Cranberry Apple Cider

Sparkling Cranberry Apple Cider

Ingredients
1-12 oz Bag Fresh Cranberries (about 3 cups)
1  Navel Orange – zested and cut into bite sized pieces
1 Pear- cored and cut into bite sized pieces
1 Apple – cored and cut into bite sized pieces
2 Cinnamon Sticks
1/2 Cup Water
1 Tablespoon Honey
1 Teaspoon All Spice
1 Gallon Apple Cider

Directions
Add cranberries, zest from orange, pieces of orange, Apple and pear along with cinnamon sticks, honey, all spice, and water to a medium saucepan.  Mix together and bring to a boil. Turn down heat and simmer for about 10 min or until cranberries break open and flavors meld. Turn off stove top and allow to cool. Once cool, add to apple cider in a punch bowl or large pitcher and put in the refrigerator overnight. When ready to serve, fill glass halfway with cider and then top with soda water or sparkling wine. If you like your drinks strong, add a little vodka or liquor of preference. Cheers!
1
Share
, , ,

I love making homemade chex mix because you can make it with the exact amount of flavor you want and choose whatever kind of chex cereal and additional add ins you want to use. Because I am gluten free and don’t tolerate corn very well, I stick to the rice chex flavors, but there are still plenty of choices, so you can always mix it up. Rice chex comes in plain, cinnamon, chocolate and vanilla….mmmm 😛

Chex uses whole grains and simple ingredients so it is easy to turn your breakfast cereal into a healthy snack, as long as you make sure the rest of your ingredients are also good for you, or at least in moderation. Nuts, seeds, whole grains and dried fruit are all good choices for a healthy homemade chex mix, and the possibilities are endless! Just make sure you don’t add too much sugar and/or butter which could catapult your healthy intentions into a problem for your waistline.

Last weekend I was in the autumn spirit and wanted to make a chex mix that highlights fall flavors so I thought I would share my recipe. I used lots of cinnamon, allspice, ginger and nutmeg along with chex cereal, pecans and craisins to make my perfect seasonally appropriate chex mix.

Bowl of Harvest Chex Mix

Harvest Chex Mix

Ingredients
6 Cups Rice Chex
3 Cups Vanilla Rice Chex
2 Cups Pecan Halves
4 Tablespoons  “I Can’t Believe It’s Not Butter Light”
1 Tablespoon Honey
2 Tablespoons Cinnamon
2 Teaspoons All Spice
2 Teaspoons Ginger
2 Teaspoons Nutmeg
1/4 Teaspoon Salt
1 1/2 Cups Craisins

Directions
Preheat oven to 300 degrees Fahrenheit. Mix together cinnamon, ginger, allspice, nutmeg and salt in a small bowl. Set aside. Add Chex and pecans to a large mixing bowl. Melt butter substitute in a small microwavable bowl or mug (put in microwave on 30 second intervals until melted) and mix in honey until dissolved. Pour mixture over Chex and pecans and mix until evenly coated. Add the spice mixture that was set aside earlier and continue mixing until evenly coated. Spread out on parchment paper lined baking sheets and bake in oven for twenty minutes. Remove from oven, toss mixture and then bake for another 15 minutes. Remove from oven and allow to cool. Add to large serving bowl, mix in craisins and serve.
Harvest Chex Mix Ingredients
1
Share