Healthier Sweet Potato Casserole
This Healthier Sweet Potato Casserole is the wonderful makeover on a classic holiday dish! It's naturally sweetened, nut-free, lower in fat and calories! The lightened up sugar makes the sweet potato shine and tastes absolutely amazing!
Equipment
- Cutting board
- Chef's knife & potato peeler
- Medium pot with lid
- Fork or potato masher
- Measuring cups and spoons
- 9-Inch pie plate or casserole dish
Ingredients
- 3 Large Sweet potatoes about 6 Cups
- 1/2 Cup Unsweetened almond milk
- 1/4 Cup Maple syrup
- 2 Tbsp Coconut oil melted
- 1 3/4 teaspoons Vanilla extract
- 1 1/2 teaspoons Ground cinnamon
- 1/2 tsp Fine sea salt
- 1/2 tsp Ground nutmeg
Topping:
- 3 Tbsp Coconut sugar or Turbinado sugar
- 1/3 Cup + 1 Tbsp Oatmeal quick oats
- 1/4 Cup Whole wheat flour or oat flour
- 1/4 tsp Ground cinnamon
- 2 Tbsp Coconut oil solid
Instructions
- Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork-tender, about 15-20 minutes.
- Once the potatoes are tender, remove the pot from the stove carefully. Place a lid over the top at a slant, and carefully pour the water into the sink.
- Meanwhile, preheat your oven to 350°F and spray a little cooking spray on 9×9 inch pie plate or casserole dish.
- In a mixing bowl, combine the oats, flour, and coconut sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil.
- Mash the potatoes with a fork or a potato masher until they start to become smooth. Add the almond milk, maple syrup, oil, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.
- Transfer the sweet potato mixture into the prepared dish and sprinkle on the sugar oat topping.
- Bake uncovered for 35-40 minutes or until the top is golden brown and the sweet potatoes are bubbling.
Notes
- You can make your own oat flour by grinding your oats in a blender.
- The potato mash can be made the day before and placed in the fridge. Add the topping and bake as usual when you're ready.
- The leftovers can be stored in a container for 3-4 days.
