Wholesome Sweet Potato Casserole Recipe

This Nutritious Sweet Potato Casserole is adored by families! A timeless side dish for the holidays that is just as delectable as classic sweet potatoes, but made without refined sugar, featuring a wholesome pecan streusel layer!

This Nourishing Sweet Potato Casserole may be my family’s top pick for Thanksgiving! Creamy, heartwarming, and perfectly spiced with cinnamon and nutmeg. Conventional sweet potato casserole is frequently overloaded with butter, sugar, and marshmallows, but we’ve made this version lighter by using maple syrup as a natural sweetener paired with a crunchy oat pecan topping.

Reasons You’ll Adore This

• Naturally sweetened – this sweet potato casserole is enhanced with maple syrup and a touch of coconut sugar, completely avoiding refined sugar.
• Wholesome – sweet potatoes are a great source of fiber, packed with vitamins A and C, and rich in antioxidants.
• Pecan streusel topping – crafted using nutritious oats, oat flour, coconut sugar, crunchy pecans, along with a splash of butter or coconut oil for that perfect crunch!
• Ideal for Thanksgiving – this nutritious sweet potato casserole makes an outstanding holiday side that everyone will enjoy!

Ingredients Required

• sweet potatoes – approximately 4 to 5 medium to large sweet potatoes, peeled and diced to yield 8 cups.
• eggs – serve as a binding agent and add moisture to the sweet potatoes.
• milk – I utilized a bit of almond milk for a smooth and creamy sweet potato mix, but feel free to choose any milk you like.
• maple syrup – provides sweetness to these sweet potatoes without any refined sugar. Honey or other natural sweeteners could be used as well.
• butter – coconut oil or ghee can be used as alternatives.
• vanilla extract – enhances the flavor profile and boosts the sweetness in the sweet potatoes.
• spices – a dash of cinnamon and nutmeg is necessary.
• salt – essential for elevating all these flavors.
• pecan streusel topping – a wholesome mix of rolled oats, oat flour, coconut sugar, crunchy pecans, and a bit of butter for taste.

Steps to Create Sweet Potato Casserole

1. Boil the sweet potatoes.  Peel and chop the sweet potatoes into 2-inch pieces and place them in a large pot of salted water. Bring to a boil over high heat. Lower the heat to a simmer and cook until the potatoes are very soft, around 15 to 20 minutes. Drain thoroughly.
2. Mash potatoes.  Transfer the sweet potatoes to a large bowl and mash them using a potato masher or fork. Stir in the eggs, maple syrup, milk, butter, vanilla, cinnamon, nutmeg, and salt, mixing well with an electric mixer (or stand mixer) until smooth. If you’d like a creamier texture, add a splash of milk.
3. Prepare pecan streusel topping. In a medium bowl, blend rolled oats, oat flour, coconut sugar, chopped pecans, and butter. Combine using a pastry blender or your fingers until pea-size crumbles form.
4. Assemble casserole. Transfer the mashed sweet potatoes to a greased 9×13-inch or 9×9-inch baking dish. Evenly distribute the oat topping over the sweet potato mixture.
5. Bake. Put the sweet potato casserole in a preheated oven at 350 degrees F and bake for 30 to 35 minutes, until the topping is crisp and golden. Serve right away and enjoy!

Preparing in Advance

A fantastic aspect of sweet potato casseroles is that you can prepare them ahead of time for a hassle-free holiday gathering! Here’s how to prep.

• Prep sweet potatoes 1 to 3 days in advance. Begin by peeling, chopping, and boiling the sweet potatoes until fork-tender. Mash them with all required ingredients and keep in a sealed airtight container in the fridge for up to 3 days. When you’re ready to assemble, simply spread the mixture in your baking dish and add the pecan streusel on top.
• Assemble casserole and refrigerate. You can also prepare the whole casserole in advance, including the topping. Cover it securely with foil and keep in the fridge for 24 to 48 hours prior to baking. Allow the casserole to sit at room temperature for about 20 minutes before baking to promote even heating and to avert a cold center.
• Prep components separately. Prepare both the sweet potato mixture and the pecan streusel topping, storing them in different containers in the fridge until it’s time to bake. Keeping them apart ensures the topping stays crisp instead of absorbing moisture.
• Freeze for long-term storage. This sweet potato casserole freezes exceptionally well and can be made up to 3 months ahead. Thaw in the refrigerator overnight before cooking.

Storage Instructions

Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or bake the entire casserole in the oven at 325 degrees F for 15 to 20 minutes.

Additional Sweet Potato Recipes

More Holiday Side Dishes

Hope you all relish this Nutritious Sweet Potato Casserole! If you adore it like we do, kindly leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram with the hashtag #eatyourselfskinny!