5.0 from 45 votes
Best Sweet Potato Casserole
A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 10
Calories: 348 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 - 4 sweet potatoes peeled
- ⅓ cup coconut sugar
- ½ cup grass-fed butter softened (or ghee)
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Pecan Topping
- 1 cup coconut sugar
- 3 Tablespoon grass-fed butter or ghee
- ½ cup almond flour
- ½ cup Gluten Free Oats omit for Paleo, or substitute with slivered almonds
- 1 cup Chopped Pecans
- ½ teaspoon cinnamon
Instructions
- Preheat oven too 375 F.
- Scrub and rinse the sweet potatoes. Slice them in about 1 inch slices, this will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft. When done, remove the sweet potato slices from water using a large spoon.
- Transfer them to a large bowl and mash them with a potato masher. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp salt. Mix the ingredients and place the sweet potato mixture in a greased baking dish.
- In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, 1/2 cup almond flour, 1/2 cup gluten free oats, 1 cup chopped pecans, 1/2 tsp cinnamon. Using your hands blend topping ingredients until well blended and crumbly.
- Spread pecan topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It's optional and just makes the pecan topping more crumbly.
- Bake in a preheated oven for about 30 minutes.
- If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.
Cup of Yum
Notes
- If making this ahead of time, be sure to let it cool before storing it in the fridge.
- Grease your baking dish before adding the sweet potato.
- Bake the casserole in a full pre-heated oven so that it cooks through evenly.
- Topping is enough to cover sweet potato casserole made in a 9 " x 13 " baking dish. If using a taller and narrower baking dish, halve the ingredients for the topping.
Nutrition Information
Calories
348kcal
(17%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
9g
(45%)
Cholesterol
66mg
(22%)
Sodium
253mg
(11%)
Potassium
236mg
(7%)
Fiber
3g
(12%)
Sugar
17g
(34%)
Vitamin A
7990IU
(160%)
Vitamin C
1mg
(1%)
Calcium
47mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 348
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 253mg | 11% |
| Potassium | 236mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 7990IU | 160% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.