Almond, Cranberry and Sweet Potato Casserole

By cmschnettler

Ingredients

• 2 medium-sized sweet potatoes, cut into 1-inch pieces
• 1 cup fresh cranberries
• 1 cup almonds, chopped roughly
• 4 tsps ground ginger
• 2 tsps table salt
• 4 TBs fresh rosemary, chopped finely
• 4 TBs maple syrup
• 2 TBs + 1/2 cup coconut oil (or butter)
• 1.5 cups Berry Blend granola
• 1/2 cup flour

Details

Servings 4
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 375F.
In a a large mixing bowl, mix yams, cranberries, almonds, ground ginger, salt, rosemary, 2 TBs maple syrup and 2 TBs of coconut oil (or butter). Stir well to combine.
In a mid-sized bowl, mix granola with flour, ½ cup of coconut oil (or butter) and 2 TBs maple syrup.
Coat the inside of a casserole dish thoroughly w coconut oil (or butter). Transfer yams and cranberries mixture to casserole, and spread evenly. Top with berry granola crumble mixture, trying to coat the yams as evenly as possible.
Cover with tin foil. Bake, covered, for 35 minutes. Test yams for doneness - if they are easily pierced through with a fork, remove from oven; if not, uncover and bake for an additional 5 minutes.
Plate and serve immediately.