Sweet Potato Casserole with Praline Topping
User Reviews
5
Sweet Potato Casserole with Praline Topping
Description
The casserole begins by baking whole sweet potatoes until tender, then scooping out the flesh and mashing it. This mashed sweet potato is blended with milk (or dairy-free alternative), maple syrup, beaten eggs, vanilla, salt, and cinnamon to yield a creamy and flavorful mixture. The mixture is spread evenly into a greased baking dish.
The praline topping combines coarsely chopped pecans, oats, flour, brown sugar (or monk fruit sweetener), cinnamon, salt, and melted butter or coconut oil. This topping sprinkled over the sweet potato mixture creates a contrasting crunchy texture once baked to a golden brown at 375°F. After baking for 30 minutes, the dish is allowed to cool slightly to set the topping.
This casserole pairs well with holiday meals or as a sweet side dish. The praline topping adds nuttiness and a slight chew to the soft, sweet base. The use of maple syrup and warming spices accentuates the natural sweetness of the potatoes.
Using dairy-free milk or coconut oil makes the recipe adaptable for dietary needs. The baked sweet potato skins are discarded before mashing. Allow the casserole to rest after baking for easier serving.
Ingredients
- 2 1/2 pounds sweet potato about 4 to 6 medium total
- 2/3 cup pecans coarsely chopped, or walnuts
- olive oil spray form
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 cup milk or dairy-free milk alternative, fat free
- 1/4 cup rolled oats or gluten-free oats, quick-cooking
- 3 tablespoons pure maple syrup
- 3 tablespoons Monk Fruit Sweetener or brown sugar, brown
- 2 teaspoons vanilla extract
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter or coconut oil to make it dairy-free, melted
- 2 large egg beaten
Instructions
- Preheat the oven to 375 degrees F. Prick potatoes with a fork and place on a sheet pan.
- Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle.
- Meanwhile spray a 9 x 9 inch pan, 9 inch pie pan, or or 2 quart safe baking dish and set aside.
- Remove all the potatoes from the skin and mash with a fork or potato masher in a large mixing bowl.
- Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wooden spoon until uniform in texture.
- Pour the mixture into the greased baking dish and smooth the top with a spatula.
- In a medium mixing bowl, combine the nuts, flour, oats, brown sugar, cinnamon and salt.
- Stir in the butter or coconut oil and mix well.
- Sprinkle the mixture evenly across the top of the sweet potato mixture.
- Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for at least 5 minutes before serving.
Notes
- Discard the sweet potato skins before mashing to keep the texture smooth.
- To make the dish dairy-free, substitute milk with a plant-based alternative and use melted coconut oil instead of butter for the topping.
- Allow the casserole to cool for at least 5 minutes after baking to help the topping set for easier slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 2/3 cup | |
| Calories | 218kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 4.5g | 9% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 43.5mg | 15% |
| Sodium | 153.5mg | 6% |
| Fiber | 4.5g | 18% |
| Sugar | 9.5g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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