Forget your granny’s Thanksgiving sweet potato casserole dish that’s baked with marshmallow’s on top! This recipe tastes oh so much better & it’s much healthier to eat!

Yields 8 servings

Ingredients:

• 2 lbs. organic sweet potatoes, peeled & cut into 1″ slices
• 1 c. frozen organic apple juice concentrate, thawed
• 2 tsp. organic cornstarch
• 1/3 c. Monk fruit sweetener
• 1 tsp. butter (or Ghee)
• 1 tsp. real maple syrup from Vermont
• 1 tsp. clear organic vanilla extract

Instructions:

1. In a Dutch oven, cover the potatoes with water & boil just until tender. Then drain & keep warm.
2. In a small saucepan, combine the apple juice concentrate & corn starch together. Bring them to a boil over medium heat, stirring constantly.
3. Boil & stir for 2 minutes (or until thickened & bubbly).
4. Remove from the heat.
5. Stir in Monk fruit sweetener, butter, maple syrup & vanilla until well blended.
6. Pour glaze over potatoes in a serving bowl & toss gently.

Per Serving: Calories 189; Fat 1 g.; Carbs 44g. Sodium 26 mg.