Description

A comforting Sweet Potato Casserole topped with a crunchy praline topping made from pecans, oats, and brown monk fruit sweetener. This recipe combines baked sweet potatoes blended with warm spices, maple syrup, and eggs to create a creamy base, finished with a golden, nutty topping baked to perfection. Perfect for holiday dinners or cozy family meals.

Ingredients

Scale

Sweet Potato Casserole Base

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)

Praline Topping

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)

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Instructions

Preheat and prepare potatoes: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and place them on a sheet pan. Bake for 1 hour to 1 hour 15 minutes, or until tender. Remove from oven and let cool until easy to handle.
Prepare baking dish: While potatoes bake, spray a 9×9 inch pan, 9 inch pie pan, or 2-quart baking dish with olive oil spray and set aside.
Mash sweet potatoes: Remove the skins from the baked sweet potatoes and mash the flesh in a large mixing bowl using a fork or potato masher until smooth.
Mix casserole base: Add the milk, maple syrup, vanilla extract, kosher salt, ground cinnamon, and beaten eggs to the mashed sweet potatoes. Beat together with a wooden spoon until the mixture is uniform in texture and well combined.
Assemble casserole: Pour the sweet potato mixture into the prepared baking dish and smooth the top evenly with a spatula.
Prepare praline topping: In a medium bowl, combine the coarsely chopped pecans or walnuts, all-purpose flour, rolled oats, brown monk fruit sweetener, ground cinnamon, and kosher salt. Stir in the melted butter or coconut oil until well incorporated.
Add topping and bake: Evenly sprinkle the praline topping mixture over the sweet potato base. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and crisp.
Cool and serve: Remove the casserole from the oven and let it cool for at least 5 minutes before serving to allow flavors to settle.

Notes

You can prepare the sweet potatoes ahead of time by baking, peeling, and mashing them a couple of days in advance for convenience.
It’s possible to make both the sweet potato mixture and the praline topping a day ahead, but wait to sprinkle the topping on just before baking to keep it crunchy.
For a dairy-free version, substitute the milk with a plant-based milk and use coconut oil instead of butter.

Nutrition

Serving Size: 2/3 cup
Calories: 218 kcal
Sugar: 9.5 g
Sodium: 153.5 mg
Fat: 8.5 g
Saturated Fat: 2.5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4.5 g
Protein: 4.5 g
Cholesterol: 43.5 mg