Healthy Sweet Potato Casserole
This healthy sweet potato casserole is made with real food ingredients! It's the perfect healthy side dish for holidays or anytime!
Servings: 10
Ingredients
- 4 lbs sweet potatoes (about 5-6 large or 10-12 small potatoes)
- 1/2 cup milk
- 1/4 cup coconut oil, melted (or butter)
- 1/3 cup honey (or maple syrup)
- 1 egg
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1 tsp salt
- 2 tsp vanilla
Pecan Topping
- 1 cup pecans chopped
- 1/2 cup flour (whole wheat, all purpose, spelt, almond)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 5 tbsp butter melted
- 1 tbsp maple syrup
Instructions
- Preheat the oven to 400 degrees. Scrub the sweet potatoes, and pierce each one with a fork. Place the potatoes on a baking sheet lined with foil. Bake for about 45 minutes to an hour until they are tender when pierced with a fork.
- Once the potatoes are cooked, remove from oven and cool for about 5-10 minutes. Remove the skins and place potatoes in a large mixing bowl. I like to use my stand mixer for this, so I add them to my stand mixer bowl. You can also just use an electric handheld mixer with a large mixing bowl. Beat the sweet potatoes until smooth.
- Add the milk, oil, honey, egg, cinnamon, nutmeg, ginger, salt, and vanilla to the bowl with the potatoes. Beat with the mixer until the mixture is smooth.
- Grease a 9" x 13" baking dish, and transfer the sweet potato mixture to the dish, spreading it evenly with a spoon.
- Reduce the oven temperature to 350 degrees.
- Make the pecan topping. Roughly chop the pecans, and combine all the topping ingredients in a separate small or medium-sized mixing bowl, and mix together. Sprinkle topping over the casserole.
- Bake at 350 degrees for 40-45 minutes, or until bubbly and beginning to brown around the edges.