Healthier Sweet Potato Casserole
This Healthier Sweet Potato Casserole gives you all the cozy, nostalgic flavors of the classic holiday dish, just lightened up and made more macro-friendly.
Servings: 12 servings
Calories: 209kcal
Ingredients
Base:
- 2½ lb sweet potatoes 1120g
- ¼ cup low-fat milk or nut milk 60g
- 1 egg
- 2 tsp. vanilla
- 2 tsp. cinnamon
- 1 tsp. kosher salt
Topping:
- ¼ cup flour 36g
- ½ cup brown sugar 92g
- 1 cup pecans 106g, chopped
- 1 tsp. cinnamon
- ¼ cup butter 60g, or coconut oil melted
Instructions
- Preheat the oven to 400 degrees F. Poke holes in the sweet potatoes, using a fork or sharp knife, and place the sweet potatoes on a large parchment-lined baking sheet. Bake for about 55-65 minutes or until very fork-tender. Remove from the oven and let them cool. Lower the oven to 350.
- When the potatoes have cooled enough to handle, peel off the skins and transfer to a large mixing bowl. Add the milk, eggs, vanilla, cinnamon, and salt. Mix well, using an electric mixer, until smooth. Pour the mixture into a greased casserole dish.
- In a separate bowl, combine flour, brown sugar, chopped pecans, cinnamon, and melted butter. Stir until well combined, then crumble the topping over the sweet potato mixture and bake for 30 minutes or until browned on top and heated through. Enjoy!
Notes
GF/DF: You can absolutely use gluten-free flour or even ground gluten-free oats in place of the flour. Plant-based milk works great for the milk, and coconut oil or plant-based butter works great in place of the butter.
Search: Lillie Eats and Tells Healthier Sweet Potato Casserole
Nutrition
Serving: 105g | Calories: 209kcal | Carbohydrates: 26.6g | Protein: 3g | Fat: 10.9g | Fiber: 3.1g