Keto “Sweet Potato” Casserole

As Thanksgiving approaches, it's time to savor the delightful anticipation of warm gatherings and delectable feasts. For those on a Keto journey, creating Low-Carb versions of classic dishes is the name of the game. Among the array of make-ahead Keto Thanksgiving recipes, one gem shines exceptionally bright: Keto "sweet potato" casserole. In this article, we'll explore how this unique casserole captures the essence of a traditional sweet potato casserole while staying Keto-friendly. We'll also discuss customization options for personalizing this dish to perfection and share tips on preparing it in advance.

How is this "sweet potato" casserole Keto?

The secret to this Keto Thanksgiving recipe is the clever substitution of butternut squash and cauliflower for traditional sweet potatoes. These Low-Carb vegetables provide the same satisfying texture and a lower glycemic index, making it Keto-compliant. The nutty, cinnamon-spiced pecan topping enhances the dish, imparting the signature taste of a sweet potato casserole without the excess carbs. With these substitutions, you can savor all the flavors of a classic Thanksgiving side dish while maintaining your Keto lifestyle.

How can you customize this recipe?

Customizing the Keto "sweet potato" casserole allows you to tailor it to your unique tastes. If you're a fan of savory-sweet combinations, consider sprinkling some crumbled crispy bacon on top for an additional layer of flavor. Experiment with various Low-Carb sweeteners to find the one that best suits your palate, whether erythritol, monk fruit, or stevia. You can also adjust the level of cinnamon to match your preference for a more or less spiced casserole. Personalization is the key to creating a dish that delights your taste buds.

How to prepare this recipe ahead of time?

For a stress-free Thanksgiving day, making this Keto casserole ahead of time is a smart move. Once you've prepared the casserole, cover it tightly with aluminum foil or plastic wrap and refrigerate. When you're ready to serve, pop it in a preheated oven for a quick reheat. A bonus tip: prepare the pecan topping separately and sprinkle it over the casserole before reheating to maintain that perfect crunch.

Net Carbs

4.9 g
Fiber

3.8 g
Total Carbs

11.7 g
Protein

2.2 g
Fats

12.1 g

145 cals

Quantity

Serving Size

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Butternut squash

2 cup, cubed
Cauliflower

1 small - head - 4" diameter
Melted Butter

2 tbsp
Cinnamon

1 tsp
Salt

0.25 tsp
Black pepper

0.25 tsp
Pecans, raw

1 cup
Brown Sugar Replacement

2 tbsp

Step 1

Preheat your oven to 400F/200C, and line a baking sheet with parchment paper. Roughly chop the butternut squash and cauliflower and add them to a bowl. Toss them with 1 tbsp melted butter, ¼ tsp salt, black pepper, and 1/2 tsp cinnamon.
Step 2

Arrange the veggies in a single layer on the lined baking sheet. Roast for 30-35 minutes until soft and golden. Take out of the oven and set aside.
Step 3

Add ¼ cup of pecans to your food processor and process until a powder forms, then transfer to a bowl. Roughly chop the remaining pecans, then transfer to the bowl. Add the sweetener, ½ tsp cinnamon, 1 tbsp melted butter, and 1/8 tsp of salt. Stir until the mixture is crumbly.
Step 4

Transfer the roasted veggies to a food processor and puree until smooth. Transfer into a casserole dish and smooth the top with a spoon. Sprinkle the pecan crumb on top of the puree.
Step 5

Bake the casserole for 20 minutes, until the top is golden. Let it cool for 10 minutes before serving. Enjoy!

Keto “Sweet Potato” Casserole

Ingredients

Recipe Steps

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