Did you know sweet potatoes are the state vegetable of NC? Sweet potatoes are a wonderful vegetable that is available all year long, making them very affordable. Here’s a healthy way to enjoy the classic sweet potato casserole and a spin on just eating regular baked sweet potatoes. This is one of our recipes from MedInsteadofMeds.com

Serves: 9

Serving Size: ½ of pan

Prep time: 20 minutes

Cook time: 20-25 minutes

Total time: 40-45 minutes

• 4 medium sweet potatoes (about 1 pound)*
• ½ cup (or 4oz) unsweetened apple sauce
• ¼ cup milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg

• ½ cup quick oats
• ½ cup chopped pecans (optional)
• 1 tablespoon brown sugar
• 2 teaspoons ground cinnamon
• 1 ½ tablespoon canola oil

1. Pierce clean sweet potatoes with a fork and place in a microwave-safe dish.
2. Microwave on high for 15-18 minutes, or until tender. Flip sweet potatoes halfway through.
3. Preheat oven to 350 degrees.
4. Remove sweet potatoes from microwave and carefully cut lengthwise; this will help to cool them faster.
5. Once the sweet potatoes are able to be held, hold each half and scoop the insides into a mixing bowl, discarding the skins.
6. Use a potato masher, hand beaters, or a food processor to further mash sweet potatoes.
7. To the sweet potatoes, add apple sauce, milk, vanilla extract, cinnamon, and nutmeg. Stir to combine.
8. Pour mixture into a 9-inch square baking dish.
9. In a small bowl, mix together quick oats, pecans (optional), brown sugar, cinnamon, and canola oil.
10. Sprinkle oat mixture evenly on top of the sweet potato mixture.
11. Bake for 20-25 minutes.
12. Remove pan from oven and allow to stand for 5 minutes. Cut into 9 pieces.

• Serving Size: 1/9 of pan
• Calories: 150
• Carbohydrates: 20 grams
• Fiber: 3 grams
• Protein: 2 grams
• Fat: 7 grams
• Sodium: 25 mg