Healthy Pumpkin Cobbler and Sweet Potato Casserole

Thanksgiving is just two days away and my mouth is watering. Two of my favorite fall dishes are Pumpkin Cobbler and Sweet Potato Casserole, but I have to admit that they both have A TON of sugar. In fact, the last time I ate the cobbler I got a major sugar rush, so I decided to tweak it a bit to make it healthy. Don't worry, it still tastes great! A friend of mine figured you could do the same thing to the Sweet Potato Casserole and it would turn out pretty tasty, too.

Pumpkin Cobbler (Healthy remake)

                           29 oz. can pumpkin (not pumpkin pie mix)                     

¾  c. agave nectar or evaporated cane juice (sweeter) or 1 cup pure maple syrup (less sweet)

2 t. ground cinnamon   

1 egg or egg substitute

¼ t. ground cloves

1 t. ground ginger

1 t. salt

2/3 c. almond or soy milk

Mix all ingredients together and place in a greased 13 X 9 inch baking pan. Heat oven to 350.

Topping

3/4 c. rolled oats                                   ¼ t. nutmeg

½ c. chopped walnuts                           ½ t. cinnamon

1/2 cup whole wheat flour                      2-3 T. agave nectar

Mix all ingredients well and sprinkle over pumpkin mixture. Bake 30-40 minutes or until golden brown.

Obviously, if you are making the Sweet Potato Casserole just substitute 2-3 cups mashed sweet potatoes for the pumpkin. I hope you all enjoy your Thanksgiving!