The Anti-Inflammatory Sweet Potato Pumpkin Casserole is creamy & naturally sweet. It contains sweet potatoes, pumpkin puree, Greek yogurt, olive oil, maple syrup, egg, cinnamon, turmeric, ginger, nutmeg, walnuts, and pumpkin seeds. This casserole has 285 kcal in one serving. The Anti-Inflammatory Sweet Potato Pumpkin Casserole is serve with grilled lemon chicken, baked salmon, mediterranean salad, roasted broccoli, or roasted turkey.
STATS:
- Course: Side Dish, Breakfast, Brunch
- Calories: 285 kcal
- Diet: Anti-Inflammatory
- Prep Time: 20 minutes
- Cuisine: American
- Cook Time: 40 minutes
- Portion Size: 1 cup
- Cooking Mode: Oven-Baked
- Total Servings: 6
- Difficulty: Easy
- Total Time: 1 hour
TOOLS:
- Bowl
- Baking dish
- Measuring spoons and cups
- Spatula
- Potato masher
INGREDIENTS:
- 3 cups mashed sweet potatoes
- 2 cups pumpkin puree
- Half a cup Greek yogurt
- Two tbsp. olive oil
- Maple syrup, two tbsp. 1 egg
- 1 tsp. cinnamon
- ½ tsp. sea salt
- ½ tsp. turmeric
- ½ tsp. ground ginger
- ¼ tsp. nutmeg
- ½ tsp. vanilla extract
- ¼ tsp. black pepper
- â…“ cup walnuts
- 2 tbsp. pumpkin seeds
- 1 tbsp. parsley
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
SWEET POTATOES:
- For a naturally sweet & creamy foundation, utilize cooked mashed sweet potatoes. As another option, use mashed butternut squash.
PUMPKIN PUREE:
- Use plain pumpkin puree for a smooth texture and natural flavor. Do not use pumpkin pie filling.
GREEK YOGURT:
- To add smoothness and protein, choose Greek yogurt. You can substitute plain dairy-free yogurt.
OLIVE OIL:
- Use olive oil for healthy fats and flavor. Avocado oil can be used instead.
MAPLE SYRUP:
- Use maple syrup for mild sweetness. You can reduce it or use honey instead.
EGG:
- Use the egg to help the casserole set properly. An egg replacer can be used if needed.
TURMERIC:
- Use turmeric for earthy flavor and golden color. Fresh turmeric can also be used.
GINGER:
- Use ground ginger for warmth and flavor. Freshly grated ginger can be used instead.
WALNUTS:
- Use walnuts for crunch and healthy fats. Pecans are a suitable alternative.
PUMPKIN SEEDS:
- Use pumpkin seeds for extra crunch. Sunflower seeds can be used instead.
INSTRUCTIONS:
- We warm the empty oven to 190° Celcius and coat a dish.
- Stir the egg, sweet potatoes, maple syrup, pumpkin puree, olive oil, and Greek yogurt.
- Include the black pepper, cinnamon, salt, turmeric, vanilla, ginger, and nutmeg.
- Whisk all the elements till smooth and perfectly blended. Put the mixture in a dish and distribute uniformly.
- Garnish the surface with pumpkin seeds and walnuts.
- Bake till become golden and hot, for nearly thirty-five minutes.
- Cool for almost ten minutes and then serve hot with parsley.
TIPS:
- Avoid utilzing the watery pumpkin puree.
- Roast the sweet potatoes to get a deeper flavor.
- Avoid baking the casserole for an extra time.
- You could toast the pumpkin seeds and walnuts for additional flavor.
- We utilize fresh ginger to get a stronger flavor.
SERVING SUGGESTIONS:
PROTEIN DISHES:
- Grilled Lemon Chicken
- Baked Salmon
- Herb-Roasted Chicken
- Roasted Turkey
- Grilled Tofu
SALADS:
- Mediterranean Salad
- Greek Cucumber Salad
- Avocado Tomato Salad
- Arugula Salad
VEGETABLE SIDES:
- Roasted Broccoli
- Grilled Zucchini
- Roasted Brussels Sprouts
- Mediterranean Eggplant
STORAGE INFORMATION:
FRIDGE:
- Put the casserole in a closed box and refrigerate it for nearly 4 days.
FREEZER:
- Store the casserole in a closed bag for approximately 2 months.
FAQs:
Could we prepare this casserole earlier?
- Yes, you can assemble it for more than twenty-four hours beforehand, chill it, and then bake.
Will we utilize fresh pumpkin?
- Yes, you can use cooked and puree fresh pumpkin before including it in the casserole.
May we prepare this casserole dairy-free?
- Yes, you can use plain non-dairy yogurt as a different choice for Greek yogurt.
NUTRITIONAL FACTS:
Calories: 285 kcal
Sodium: 245 mg
Net Carbs: 35 g
Fiber: 7 g
Sugar: 12 g
Fats: 12 g
Proteins: 7 g
Total Carbs: 42 g
