Savory Sweet Potato Casserole
Savory sweet potato casserole is a delicious alternative to the traditional dessert-style sweet potato side dish. It features chanterelle mushrooms, crunchy walnuts and nutritional yeast for a bit of "cheesy" flavor. No gluten or grains either.
Ingredients
- 2 medium-large sweet potatoes, peeled and cut into chunks
- 2 Tbsp + 1 Tbsp grass-fed butter or ghee, plus extra for greasing dish
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chanterelle mushrooms, roughly chopped
- 1/4 cup nutritional yeast
- 1 tsp granulated onion or onion powder
- Pinch of cayenne pepper
- Pinch of nutmeg
- Sea salt and black pepper, to taste
- 1 Tbsp Dijon mustard
- 1/2 cup + 2 Tbsp vegetable, chicken, or turkey broth
- 2 eggs, preferably pasture-raised
- 1/2 cup raw walnuts, roughly chopped
Instructions
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Preheat oven to 350 degrees F. Grease an 8x8 casserole dish with a little butter or ghee and set aside.
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Add sweet potato chunks to a large pot and add enough water to cover. Then, add a couple pinches of sea salt to the water. Bring to a boil over medium heat and cook until sweet potatoes are fork tender, about 6-8 minutes. Drain and set aside.
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In a large pan over medium heat, melt 2 Tbsp of the butter or ghee. Once melted, add the onion and sauté 1-2 minutes. Then, add the chanterelles and garlic. Season with a little sea salt and black pepper. Continue to cook until mushrooms are softened. Remove from heat and set aside.
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Add the remaining 1 Tbsp butter or ghee to the pot with the cooked sweet potatoes and mash. Then, add the nutritional yeast, onion granules or powder, cayenne, nutmeg, Dijon, vegetable broth, sea salt, and black pepper. Stir well. Taste and adjust seasoning as desired. Lastly, add the cooled mushroom mixture and eggs, and stir.
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Pour sweet potato mixture into the greased dish. Sprinkle walnuts on top in an even layer. Bake in preheated oven for 30-35 minutes.