Almond Cranberry & Sweet Potato Casserole

Thanksgiving

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This almond, cranberry and sweet potato stuffing with berry granola topping is a little sweet, a little salty, and a whole lot good for you. The perfect gluten free and vegan Thanksgiving side dish!

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Gather the Ingredients

– 2 medium-sized sweet potatoes cut into 1-inch pieces – 1 cup fresh cranberries – 1 cup almonds chopped roughly – 4 teaspoons ground ginger – 2 teaspoons table salt – 4 TBs fresh rosemary chopped finely

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Gather the Ingredients

– 4 TBs maple syrup – 2 TBs + ½ cup coconut oil or butter – 1.5 cups Berry Blend granola  – ½ cup flour (gluten free or all-purpose)

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Gather the Ingredients

Tip: To sub this Berry Blend granola, you can use: 1 cup gluten free oats, 2 tablespoons dried cranberries, 2 tablespoons dried currants, 2 tablespoons dried strawberries, 2 tablespoons dried blueberries

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Preheat oven to 375F. In a a large mixing bowl, mix yams, cranberries, almonds, ground ginger, salt, rosemary, 2 TBs maple syrup and 2 TBs of coconut oil (or butter). Stir well to combine.

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In a mid-sized bowl, mix granola with flour, ½ cup of coconut oil (or butter) and 2 TBs maple syrup.

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Coat the inside of a casserole dish thoroughly w coconut oil. Transfer yams and cranberries mixture to casserole, and spread evenly. Top with berry granola crumble mixture, trying to coat the yams as evenly as possible.

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Cover with tin foil. Bake, covered, for 35 minutes. Test yams for doneness - if they are easily pierced through with a fork, remove from oven; if not, uncover and bake for an additional 5 minutes.

Plate and serve immediately. BON APPETIT!