Description
A lighter take on the classic sweet potato casserole featuring a creamy, naturally sweetened sweet potato base and a crunchy pecan topping. Perfect for holidays or everyday comfort meals.
Ingredients
For the Sweet Potato Base:
- 4 medium sweet potatoes, peeled and chopped
- ¾ cup brown-sugar-style sweetener (or regular brown sugar)
- 2 large eggs
- 3 Tbsp light butter or dairy-free alternative, melted
- 2 tsp vanilla extract
- 1 cup unsweetened almond milk or skim milk
- ½ tsp salt
For the Topping:
- ½ cup brown-sugar-style sweetener (or brown sugar)
- ½ cup all-purpose flour (or gluten-free 1:1 blend)
- ½ tsp cinnamon
- ½ cup chopped pecans (or nut-free substitute)
- 4 Tbsp light butter or dairy-free alternative, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Boil chopped sweet potatoes in water until tender, about 15–20 minutes. Drain well.
- Mash potatoes in a large bowl, then mix in sweetener, melted butter, eggs, vanilla, milk, and salt until smooth.
- Spread mixture evenly in prepared baking dish.
- In another bowl, mix topping ingredients: sweetener, flour, cinnamon, chopped pecans, and melted butter until crumbly.
- Sprinkle topping over sweet potato layer.
- Bake uncovered for 35–40 minutes until topping is golden and casserole is heated through.
- Let rest 10 minutes before serving.
Notes
- To make ahead: prep the sweet potato mixture and store covered in the fridge. Add topping and bake just before serving.
- For a dairy-free version, use plant-based milk and butter alternatives.
- To keep topping crunchy in leftovers, reheat in the oven rather than microwave.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¾ cup
- Calories: 180
- Sugar: 6g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
