We’ve created a new classic using two traditional favorites as inspiration - sweet potato casserole and Hasselback potatoes. Hasselback potatoes are a popular Swedish baked potato dish with an easy-to-make twist that creates a beautiful presentation. By using this simple cutting technique on sweet potatoes, instead of white potatoes, we have created a healthier version of a classic sweet potato casserole that can be enjoyed both during the Clean Program and after.
Flavor Boost this Sweet Potato Casserole
In search of a new cooking trick to change up your meals? The oil-infusing-method included in this recipe can be used in countless ways. We just used coconut oil and rosemary (left over from our favorite mocktail) - two of our favorite staple ingredients. Feel free to save a little extra and use on your favorite savory dishes and dressings. Once you get comfortable with it there are no limits to what you can do with flavored oils.
Soft + Crispy, Sweet + Savory: The Perfect Sweet Potato Casserole
Some people may shy away from cleansing out of fear of boring, bland meals. There is a misconception that eliminating gluten, dairy, sugar and other processed foods eliminates taste and satisfaction as well. We work hard to prove that there are endless possibilities available to you while eating clean.
When creating a healthy meal, it is important that it nourishes us in several ways. We’ve all had our battles shoving down something tasteless solely because it was good for us but healthy eating should be delicious and satisfying to truly nourish us. This sweet potato casserole creates layers of texture and flavor that feed into deep-seated desires for sensations like crunch and a tasty balance of savory and sweet (unlike that super-sweet marshmallow-topped sweet potato casserole many of us grew up with). Pair this simple dish with a clean protein, like chicken, or nourishing soup for a well-rounded meal.
Prep Time: 20 minutes
Cooking Time: 1 hour
¼ cup coconut oil
2 sprigs of rosemary
1.5 pounds leeks (about 3 medium sized), green top removed
2-3 pounds sweet potatoes (choose ones that are close in size)
sea salt, to taste
In a small pan, melt the coconut oil with the addition of the rosemary sprigs. Simmer slowly for 10 minutes to infuse the rosemary flavor into the oil. Once done, strain out the rosemary sprigs. This can be done the day before and stored for months.
Preheat the oven to 400°F Cut the leeks in half, then into 1-inch pieces. Heat a large saute pan with a few tablespoons of the rosemary oil and then lightly saute the leeks until soft, about 4-5 minutes. Season with a sprinkle of sea salt then place in the bottom of a casserole pan.
Wash the sweet potatoes, then carefully slice down into the potatoes until just before the lower peel, keeping the potato intact. Repeat as close together as possible until you reach the other end. Once all the potato is cut, repeat with the others then place on top of the leeks.
Use a pastry brush to oil the tops of the sweet potatoes then bake for about 45 minutes.
Remove from the oven and serve.
Recipe by Frank Giglio
Photography by Lynn Karlin
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