Individual Clean Eating Sweet Potato “Casseroles”

These Individual Clean Eating Sweet Potato “Casseroles” are actually twice baked sweet potatoes that are perfect for serving at Thanksgiving! 

IT’S ALMOST MY FAVORITE HOLIDAY!

Okay, sorry to yell at you but I just get so excited for Thanksgiving. It’s literally the best holiday ever because the main events are my two favorite things: eating and shopping.

These Individual Clean Eating Sweet Potato “Casseroles” are actually just twice baked sweet potatoes, but they taste just like sweet potato casserole plus the skins! They’re the perfect clean eating Thanksgiving side dish recipe because they’re already portioned out and super delicious.

Each potato halve gets a sweet pecan cinnamon topping, and the filling is mixed with honey to add just the right amount of sweetness.

Now I’m a firm believer that everyone should treat themselves during the holidays – especially Thanksgiving – but this recipe doesn’t even taste like it’s healthy! It tastes like a slightly less sweet version of sweet potato casserole, with much less artificial sugar. Which pretty much means you can totally double down on the stuffing. And dessert. You have my permission.

So make these Individual Clean Eating Sweet Potato “Casseroles” for your Thanksgiving dinner and I promise guests won’t be disappointed.

Or just make them for a side dish to any dinner, any time of year because who doesn’t love sweet potatoes?!

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Individual Clean Eating Sweet Potato "Casseroles"

10 minPrep Time

67 minCook Time

1 hr, 17 Total Time

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Ingredients

• 4 medium sized sweet potatoes
• 1/2 cup clean orange juice
• 1-1/2 teaspoons cinnamon
• 3/4 teaspoon ground nutmeg
• 1 tablespoon honey
• Topping ingredients:
• 1 cup pecan pieces
• 1/4 cup honey
• 1/4 cup whole wheat pastry flour
• 1 tablespoon safflower oil
• 1/2 teaspoon cinnamon

Instructions

1. Preheat oven to 375 degrees F. Wash the potatoes and wrap each individually with aluminum foil. Bake for about 1 hour or until soft. Remove from the oven and let cool.
2. Cut each potato in half lengthwise and scoop out the center, leaving enough so the skin holds its shape. Spray a baking sheet and arrange the skins upright.
3. Place the sweet potato flesh in a food processor and blend with orange juice, cinnamon, nutmeg and honey until smooth.
4. In a separate bowl, combine the topping ingredients.
5. Spoon the sweet potato mixture back into the skins. Sprinkle each with the pecan topping.
6. Bake for 5-7 more minutes or until the pecans are lightly browned.

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