Almond Cranberry & Sweet Potato Casserole


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!

– 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

– 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)

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

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.

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

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.

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!