It makes the dish! Like most sweet potato sides, this one goes with dinner but you might be inclined to eat it for dessert. Instead of the traditional marshmallow topping, I cover the mashed sweet potatoes with a crunchy brown sugar-pecan streusel. It’s an old southern specialty that graces almost every holiday table. When it comes to Thanksgiving dinner, I think most of us would say, “Don’t get fancy on me, just make the standards really special.” That’s why this down-home sweet potato casserole is always a big hit. In this down-home sweet potato casserole, a crunchy pecan streusel replaces the traditional marshmallow topping. Allow to cool for 10 minutes before serving.This post may contain affiliate links.Sprinkle pecans over top of the sweet potatoes and bake for 25-35 minutes, until potatoes begin to slightly bubble and topping is lightly browned.To the (clean, dry) blender, add in all the ingredients for the pecan topping and pulse until its roughly chopped.Grease a baking dish with a little bit of butter, and then pour the sweet potato purée into the dish, smoothing it out until it’s evenly spread out.Add melted butter or coconut oil, maple syrup, cream, egg, vanilla, cinnamon, salt, and a pinch of nutmeg to the sweet potatoes.Allow to cool for a few minutes, then peel the potatoes, and place them in a blender.Bake sweet potatoes on a 375 degree oven for 45 minutes to an hour, until they are nice and soft.How To Make Healthy Sweet Potato Casserole With Pecan Topping This helps the pecans stay nice and crisp. It is best reheated by baking in the oven at about 300 degrees, covered, for about 15-20 minutes, or until nice and warm. How do you reheat sweet potato casserole? Store in an airtight container, like glass storage containers with lids, to help preserve it. This recipe will keep well in the fridge for 3-5 days (if it lasts that long – it doesn’t in my house). How long can you keep sweet potato casserole in the fridge? Thankfully, this recipe isn’t too overly sweet, helping leave room for dessert. Many recipes may closely resemble a dessert, with the sweetened sweet potatoes that are topped with marshmallows and baked, but it still graces the Thanksgiving dinner with its presence. Is sweet potato casserole a dessert or side dish?Īlthough it does have many characteristics of a pie, this dish is actually a side. Bake for 25-30 minutes, until the potatoes are starting to bubble and the topping is starting to brown. Make the pecan topping and sprinkle over the potatoes. When you’re ready to make it, preheat oven to 375. Take the casserole out of the freezer and place in the refrigerator the night before you intend to serve it. Place in the freezer for up to 2-3 months. Prepare the sweet potatoes according to the instructions and cover well. The sweet potato base can be frozen, but the topping should be left off before freezing. Tools you may need:įAQ Can a sweet potato casserole be frozen? This post contains affiliate links, which means I make a small commission at no extra cost to you. You could make this dairy free by swapping out the butter for coconut oil and using canned coconut milk (make sure the can is BPA free).You could cook the sweet potatoes ahead of time and then just combine the rest of the ingredients on the day or evening you want this dish to be ready.Measure the coconut oil or butter before the maple syrup (or honey), so the sweetener just slides right out of the measuring cup.I prefer to use maple syrup in this recipe because of the delicious flavor that maple adds, but honey will also work.
Tips For Making Healthy Sweet Potato Casserole Who’s with me? Let’s have these winter comfort foods more than once or twice a year! I don’t know about you, but I want to enjoy these delicious foods all winter long this year. It’s such a yummy combination of foods, with the cranberry sauce, sweet potatoes, and turkey, but for some reason, we only seem to make it around the holidays. Just using whole, real foods while keeping a lot of the components of the recipe the same makes it taste familiar while being so much better for you.Įvery year, I always wonder why we don’t make Thanksgiving food more often! And of course, I’ll usually swap out the sugar for maple syrup or honey. Many times when I want to make a classic recipe healthy, I start by swapping out conventional or canned ingredients for ones you find at a local farm – and with better sourcing.įor example, I’ll use pastured eggs right from our farm, make sure my milk or cream is from a local dairy, and I’ll ferment the grains and use sourdough, or I’ll use einkorn flour. I shared with you our family’s favorite naturally-sweetened cranberry sauce, and today I’m going to share with you a cleaned-up, but still delicious, healthy sweet potato casserole. Today, I’m continuing my healthier Thanksgiving recipes.
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