A healthier sweet potato casserole that’s perfect for Thanksgiving and the holiday season. It features a nutty crumble topping and flavor-rich sweet potato filling. Sweetened with coconut sugar and naturally gluten-free, grain-free, and can be made dairy-free too.
Thanksgiving is quickly approaching and I’m already thinking about all the things I want to make. New on the menu this year is this healthier sweet potato casserole. After all, is it really even Thanksgiving if there isn’t sweet potatoes of some sort?
I think we all know, but traditionally a sweet potato casserole means a super sweet, brown sugary, marshmallow-topped dish. Where I grew up, it was often made with canned sweet potatoes too. I was never into this dish, even as a kid and actually, didn’t even like sweet potatoes at all. Granted, my only experience with them was basically this casserole.
Anyway, I definitely enjoy sweet potatoes now and thought it best to come up with a healthier sweet potato casserole. So, I whipped up a delicious mash and only slightly sweetened it with coconut sugar, and then topped it with a nutty crumble. It basically tastes like sweet potato pie filling with a streusel topping.
I used a mix of white and orange sweet potato, so that it would cut down on some of the natural sweetness too. I actually prefer the white sweet potatoes (also known as Hannah sweet potatoes) over the orange varieties because they are less sweet and personally, I think their texture and flavor is all around better. But, use whatever you like or have access to.
On a final note, if you are one that enjoys the more traditional marshmallow-topped casserole and looks forward to it every year, then by all means, enjoy it. Make a conscious decision that’s best for you, accept any potential consequences and move on afterward without beating yourself up about it.
Interested in other Thanksgiving side dish recipes? Check out my grain-free “rice” stuffing and holiday mashed parsnips.
Cheers and enjoy!
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Healthier Sweet Potato Casserole
Ingredients
For the filling:
- 3-4 medium-large sweet potatoes, peeled and cubed (about 10 cups worth - I used 2 white and 1 orange variety)
- 1/4 cup grass-fed butter, ghee or coconut oil, melted
- 1/2 cup good-quality unsweetened almond milk
- 2 eggs, preferably pasture-raised
- 1 tsp pure vanilla extract
- 2 Tbsp coconut sugar
- 1/2 tsp sea salt
For the topping:
- 1/4 cup grass-fed butter, ghee or coconut oil, melted
- 1/2 cup + 2 Tbsp almond flour
- 1/4 cup coconut sugar
- 1.5 tsp cinnamon
- 1/4 tsp sea salt
- 3/4 cup raw chopped pecans
Instructions
- Grease a 9x13 baking pan and set aside. Preheat oven to 350 degrees F.
- Add sweet potatoes and a generous pinch of sea salt to a large pot with enough water to cover completely. Bring to a boil over medium-high heat. Reduce heat to medium-low and continue to simmer for 15 minutes or until sweet potatoes are very tender. Drain and mash well. Then, set aside to cool a bit.
- While sweet potatoes are cooling, assemble the topping. In a medium bowl, mix together the melted butter, ghee or coconut oil with the almond flour, coconut sugar, cinnamon and sea salt. Then, mix in the pecans and set aside.
- Mix the slightly cooled mashed sweet potatoes with the melted butter, ghee or coconut oil, almond milk, vanilla, eggs, coconut sugar and sea salt. Once mixed well, pour mixture into prepared baking pan. Then crumble the topping on in an even layer.
- Bake in preheated oven for 25-30 minutes. Serve warm.
Notes:
