Sweet Potato Casserole (Low Sugar)
This Sweet Potato Casserole uses two tablespoons of sugar. Most sweet potato casseroles uses eight tablespoons of sugar. Roasting the Sweet potatoes harnesses the natural sugars of the root vegetable.
Servings: 6 servings
Ingredients
- 3 Sweet Potatoes (Medium sized)
Custard
- 2 Tbsp Custard Powder
- 2 Tbsp Brown Sugar
- 1 1/2 cups Milk
Nut Crumble
- 1/2 cups Mix nuts
- 1/2 cups Oats
- 3 Tbsp Unsalted Butter
- 2 Tbsp Maple Syrup or Honey
- 1/2 tsp Cinnamon powder
- 1/2 tsp Nutmeg powder
- 1/2 tsp Cardamom powder
- 1 tsp Vanilla extract
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 200 Celsius and place the sweet potatoes in a baking tray. Bake for 1 1/2 hours. Remove from oven once it is done and let it cool.
- Make the Custard: Mix two tablespoons of custard powder with half cup of milk. This is called the custard paste. Heat two cups of milk in a medium sized pot. When it is bubbling, add the custard paste. Add the brown sugar and mix until the custard has thickened. Remove off the stove and let it cool down.
- Assemble the Sweet Potato Casserole: Peel the sweet potatoes once they have cooled down. Mash it up. Mix the custard with the mashed sweet potatoes.
- Nut Crumble: Take the nuts of your choice and oats. Ground in a spice blender or coffee blender. Add three tablespoons of butter to a small pot. Let it melt. Once melted, add the maple syrup, ground nuts + oats. Add the vanilla extract and spices: cinnamon, nutmeg and cardamom. Stir vigorously until it starts to clump up. Once it has clumped up, remove from the stove. Sprinkle the Nut Crumble on the Sweet Potato Casserole and serve. You can also chill in the fridge.