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!
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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. If you are need of one, this is the one I have: 

OXO 1155700 Good Grips V-Blade Mandoline Slicer, Set of 1 White (amazon affiliate link – I may receive a percentage of the sale at no cost to you)

 

 

 

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

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Whether you are planning a feast at your home or bringing a dish to someone else’s home, read on for tips and recipe ideas for a healthier thanksgiving.

Tips:

1. Don’t starve yourself before your feast. You will be overly hungry and eat way too much and then feel terrible. Eat something light and healthy prior.
2. Make sure you exercise. Just going for a walk can help burn some of the extra calories you indulge in and may make you feel less sluggish. You can make exercise a fun family activity too…. in my family we do the turkey trot, a five mile run in downtown Cleveland every thanksgiving we are together.
3. Watch your portion sizes. You don’t need to eat as much as possible. Leftover turkey and pumpkin pie can be frozen.
4. Replace high fat high calorie items in recipes with reduced or nonfat lower calorie items when possible. For example, using reduced fat cheese in your macaroni and cheese recipe can help decrease the fat and calorie content. Applesauce can also be a replacement for some or all of the butter in some baked goods recipes. If it is your first time trying applesauce as a substitute, and the recipe calls for 1 cup of butter I would use half the butter (1/2 cup) and replace the other 1/2 cup of butter with a half a cup of applesauce.
5. Don’t continue to sit by food when you are done eating. Move yourself away from the food or clear the table so you don’t keep mindlessly eating.

Now that you have some general tips….what kind of healthy recipes can you make that everyone can enjoy? Read on for some of my own Thanksgiving appropriate recipes and other recipes I found from around the web that have the “Caryn seal of approval.” 🙂

 

I like to start out my Thanksgiving with some healthy appetizers and festive drinks:

Turkey Veggie Platter:

http://www.eatingwithfoodallergies.com/turkeyveggieplatter.html

Skinny Pumpkin Dip:

https://deliciousandnutritiouseating.com/skinny-pumpkin-dip/

Sparkling Apple Cider Sangria:

http://www.floatingkitchen.net/sparkling-apple-cider-sangria/

Cranberry Margaritas:

http://www.gimmesomeoven.com/cranberry-margaritas/

 

Turkey is a must at my Thanksgiving feast….here are a couple ways to cook your turkey that I think sound flavorful and delicious:

Rosemary Orange Roast Turkey:

http://www.myrecipes.com/m/recipe/rosemary-orange-roast-turkey

Herb Roasted Turkey:

http://mobile.eatingwell.com/recipes/herb_roasted_turkey.html

Try and fill your plate with lots of fresh vegetables with these recipes:
Salad with Goat Cheese, Pears, Candied Pecans and Maple Balsamic Dressing:
Honey Roasted Butternut Squash with Cranberries and Feta:
Roasted Squash Stuffed Roasted Vegetables:
Green Beans with Brown Butter and Toasted Almonds:
Cauliflower Salad:

And of course we have to have some stuffing, potatoes, cranberries and macaroni and cheese:
Herbed Wild Rice and Quinoa Stuffing:
Wild Rice Mushroom Stuffing:
Sweet Potato Casserole:
Cinnamon Roasted Sweet Potatoes and Cranberries:
Skinny Garlic Mashed Potatoes:
Yukon Gold Sweet Potato Mash:
Roasted Cranberries with Grapes and Rosemary:
Lighter Macaroni and Cheese:

Last but not least here are few healthier (and gluten free) dessert options:
Pumpkin Squares:
Gluten Free Pumpkin Cheesecake:

Happy Thanksgiving!

Check me out on Pinterest and follow my Thanksgiving board for more holiday recipes! @DelishnNutrish
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