Thank you to Whole Earth Sweetener Co for sponsoring this post. The content and original recipe come solely from Wholesome Yum.
It’s official, Thanksgiving is less than a month away! Where has the time gone? Are you thinking about what holiday side dishes you’re going to make yet? Maybe a low carb sweet potato casserole, hmm?
I know, I know… it’s not even Halloween yet! Why am I talking about Thanksgiving already? Well, I’ll bet you’ve already figured out what you’re doing for Halloween, so on the blog it’s on to planning for the next holiday. After you hear about the side dish I’ve got for you today, you’ll see why!
My (extended) family has a holiday tradition of getting together at my second cousin’s parents’ house for Thanksgiving Day. I have yet to get a firm consensus for what their relationship to me is supposed to be. Third cousins? Second cousins once removed? We don’t have a large family, so even if they aren’t super close to me by blood, they’ve always been Aunt and Uncle to me growing up. Every November, my uncle prides himself in making the most perfect Thanksgiving turkey, while others contribute with salads and sides.
Last Thanksgiving, I brought my havarti dill mashed cauliflower to our gathering and made everyone guess what it was. Some people thought it could be mashed potatoes, others figured out that it was mashed cauliflower, but ultimately it didn’t matter. Both groups gobbled it right up.
This year, I’ve made it a goal to low-carb-ify (new word right here, yeah!) another classic holiday side dish: Pecan Crusted Sweet Potato Casserole! Which is now low carb sweet potato casserole.
Of course, actual sweet potatoes are too starchy for a low carb diet, but there’s no need to miss out. It turns out that roasted butternut squash and cauliflower make the perfect stand-ins. They just need a little sugar-free sweetener added to make them as sweet as sweet potatoes.
That’s where Whole Earth Sweetener Nature Sweet® packets fit right in. They are a blend of non-GMO erythritol, chicory root fiber, stevia leaf extract, monk fruit extract, and a little fructose. While I would prefer for it to be without fructose, the amount in the packets is very small. The main ingredient is erythritol, which I’m a big fan of. They are typically intended to be used for sweetening beverages, but I figured, why not use them as a low carb sweetener in a recipe? (You can also use plain erythritol, or any other sweetener you like, in this recipe and adjust the amount to taste.)
This pecan-crusted butternut squash and cauliflower casserole was the delicious result. I’m still calling it “low carb sweet potato casserole”, even sans the actual sweet potatoes, because it’s the perfect replacement. The bulk of it is just like silky smooth, buttery sweet potatoes, and the topping is all mouthwatering cinnamon-pecan crunch.
I went through a couple of iterations to get the recipe just right, and by the last one, I honestly thought it was – dare I say it? – better than sweet potatoes. Just in case, I did a final test run on my husband, mom, and daughter. They all couldn’t get enough. Let me tell you, a nineteen-month-old isn’t going to pretend to like something just to be nice! She couldn’t stop eating this sweet (but sugar-free) low carb sweet potato casserole. That’s a sign, right there.
So, what are you making this Thanksgiving? Now you can officially cross that question off your list. Seriously, pecan roasted better-than-sweet-potato casserole is the side dish you need.
Pecan Crusted Low Carb Sweet Potato Casserole (Paleo, Sugar-free):
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Want more low carb, gluten-free ideas for the holiday table? Try these: