Almond, cranberry and sweet potato stuffing with berry granola crumble

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Sweet potato, almond and cranberry casserole with berry granola crumble

Almond, cranberry and sweet potato stuffing with berry granola crumble

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!

Course Side Dish

Cuisine North American, thanksgiving

Keyword almonds, cranberries, gluten-free, granola, oats, sweet potatoes, Thanksgiving, vegan, yams

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 407kcal

Author Ksenia Prints

Ingredients

2 medium-sized sweet potatoes cut into 1-inch pieces
1 cup fresh cranberries
1 cup almonds chopped roughly
4 tsps ground ginger
2 tsps 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 (To sub for 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)
½ cup flour (gluten free or all-purpose)

Instructions

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 (or butter). 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.

Nutrition