Description
A comforting and delicious Sweet Potato Casserole topped with a crunchy praline mixture made from pecans, oats, and brown sugar, perfect for holiday gatherings or a cozy family meal.
Ingredients
Scale
Main Casserole
- 2 1/2 pounds sweet potatoes (about 4 to 6 medium total)
- Olive oil spray
- 1/2 cup fat free milk (or dairy-free milk alternative)
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs (beaten)
Praline Topping
- 2/3 cup pecans or walnuts (coarsely chopped)
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/4 cup quick-cooking rolled oats (or gluten-free oats)
- 3 tablespoons brown monk fruit sweetener (or brown sugar)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 tablespoons melted butter (or coconut oil to make it dairy-free)
Instructions
- Preheat and prepare potatoes: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and place them on a sheet pan. Bake for about 1 to 1 hour and 15 minutes until tender. Remove from oven and let cool enough to handle.
- Prepare baking dish: Spray a 9 x 9 inch pan, 9 inch pie pan, or a 2-quart safe baking dish with olive oil spray and set aside.
- Mash sweet potatoes: Remove the sweet potatoes from their skins and place the flesh into a large mixing bowl. Mash using a fork or potato masher until smooth but slightly textured.
- Mix casserole ingredients: Add the milk, maple syrup, vanilla extract, kosher salt, ground cinnamon, and beaten eggs to the mashed potatoes. Beat with a wooden spoon until the mixture is uniform in texture and well combined.
- Assemble casserole: Pour the sweet potato mixture into the prepared baking dish and smooth the top evenly with a spatula.
- Make praline topping: In a medium mixing bowl, combine the chopped pecans or walnuts, all-purpose flour, rolled oats, brown monk fruit sweetener (or brown sugar), ground cinnamon, and kosher salt. Stir in the melted butter or coconut oil and mix well until the mixture becomes crumbly and evenly combined.
- Add topping and bake: Sprinkle the praline topping evenly across the surface of the sweet potato casserole. Bake in the preheated oven for 30 minutes or until the topping is golden brown and crisp.
- Cool and serve: Remove the casserole from the oven and allow it to cool for at least 5 minutes before serving to let the flavors meld and the topping to set.
Notes
- You can prepare this casserole ahead of time by baking, peeling, and mashing the sweet potatoes a couple of days in advance.
- Consider mixing the potato mixture and the praline topping separately a day before serving, but wait to sprinkle the topping on the casserole until just before baking to maintain optimal crunch.
- Using dairy-free milk and coconut oil makes this casserole suitable for dairy-free diets.
- For gluten-free versions, substitute all-purpose flour and oats with gluten-free alternatives.
Nutrition
- Serving Size: 2/3 cup
- Calories: 218 kcal
- Sugar: 9.5 g
- Sodium: 153.5 mg
- Fat: 8.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: approx. 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4.5 g
- Protein: 4.5 g
- Cholesterol: 43.5 mg
