Sweet Potato Casserole with Praline Topping
This healthy Vanilla Sweet Potato Casserole with roasted, mashed sweet potatoes and a praline topping is a wonderful Thanksgiving side dish.
Foto: Skinnytaste
Ingredients
- 2 1/2 pounds sweet potatoes (about 4 to 6 medium total*)
- Olive oil spray
- 1/2 cup fat free milk (or dairy-free milk alternative)
- 3 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 2 large eggs (beaten)
- 2/3 cup pecans or walnuts (coarsely chopped )
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1/4 cup quick-cooking rolled oats (or gluten-free oats)
- 3 tablespoons brown monk fruit sweetener (or brown sugar)
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 2 tablespoons melted butter (or coconut oil to make it dairy-free)
Steps
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Preheat the oven to 375 degrees F. Prick potatoes with a fork and place on a sheet pan.
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Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle.
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Meanwhile spray a 9 x 9 inch baking dish, 9 inch deep pie dish, or or 2 quart safe baking dish and set aside.
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Remove all the potatoes from the skin and mash with a fork or potato masher in a large mixing bowl.
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Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wooden spoon until uniform in texture.
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Pour the mixture into the greased baking dish and smooth the top with a spatula.
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In a medium mixing bowl, combine the nuts, flour, oats, brown sugar, cinnamon and salt.
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Stir in the butter or coconut oil and mix well.
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Sprinkle the mixture evenly across the top of the sweet potato mixture.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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