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This healthy sweet potato casserole made with a crunchy pecan oat crumble topping is a lightened-up version of the classic. Creamy spiced sweet potato topped with a crunchy, nutty crumble is the perfect side dish for your holiday table. This recipe is packed with flavor and can easily be made vegan and gluten-free! JOIN MY NEWSLETTER: PRINT RECIPE: #recipe SUBSCRIBE to my channel: ❤︎ FAVORITE FOODS KITCHEN TOOLS ❤︎ My Kitchen Knife: 3-Quart Baking Dish: Potato Peeler: Mini Grater: ❤︎ LET'S CONNECT ❤︎ WEBSITE: INSTAGRAM: FACEBOOK: PINTEREST: TWITTER: TIME STAMPS 0:00 Intro 0:30 Prepping the sweet potatoes 1:52 Seasoning the sweet potatoes 2:48 Mashing the sweet potatoes 3:21 Making the pecan oat crumble 4:07 Using fresh nutmeg 4:50 Adding crumble to sweet potato mash 5:26 Baking the casserole 5:44 Serve and enjoy! SWEET POTATO CASSEROLE 3 pounds () sweet potatoes peeled and cut into 2-inch pieces ¼ cup unsweetened oat milk or other non-dairy milk 2 tablespoons butter can use vegan, as needed ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon ground nutmeg 1/8 teaspoon ground cloves ¼ teaspoon ground cinnamon Topping: ½ cup (45g) rolled oats ¼ cup (28g) fine almond flour 2 tablespoons (30g) coconut sugar ⅓ cup (40g) chopped pecans ½ teaspoon kosher salt 1/8 teaspoon ground nutmeg ¼ cup (60ml) melted butter or liquid coconut oil Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until very soft, 20-25 minutes. Preheat the oven to 350 degrees. Drain the sweet potatoes, return them to the pan or transfer them to a large mixing bowl. Add the oat milk, butter, salt, pepper, nutmeg, cloves, and cinnamon. Mash until smooth, with a potato masher, or puree with an immersion blender. Scrape the mixture into a 3-quart baking dish and smooth the top. Make the topping: Combine the oats, almond flour, coconut sugar, pecans, salt and nutmeg in a medium bowl. Stir in the butter until the mixture clumps together. pecan crumble topping in a small bowl Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven 25-30 minutes, until the topping is crisp and golden brown. Notes Make ahead – Assemble the casserole in the baking dish with the topping or store the topping separately and add just before baking, cover and keep refrigerated up to 1 day ahead of baking. Storing leftovers – store any leftover healthy sweet potato casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days. To reheat – simply rewarm a portion of the casserole in the microwave, or feel free to reheat the entire baking dish if you’d like to warm up more than one serving. NUTRITIONAL ANALYSIS Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: | Cholesterol: 23mg | Sodium: 535mg | Potassium: 617mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24415IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg Disclaimer: product links may include affiliate links. #sweetpotatocasserole #healthysweetpotatocasserole #sweetpotatorecipe
