Description
This Lightened-Up Sweet Potato Casserole recipe offers a healthier twist on a classic, featuring whipped sweet potatoes topped with a delightful oat, coconut, and pecan crumble. It’s a flavorful and comforting side dish perfect for holidays or any occasion, made with less sugar and fat than traditional versions.
Ingredients
Scale
- Sweet Potato Layer:
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/3 cup canned lite coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
- Oatmeal Coconut Pecan Crumble:
- 1/2 cup whole, unsalted pecans, chopped
- 1 1/2 tablespoons brown sugar
- 1/4 cup unsweetened, flaked coconut
- 1 tablespoon whole wheat pastry flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- pinch of nutmeg
- pinch of salt
- 2 tablespoons butter, softened
- Topping:
- 1 cup mini marshmallows
Instructions
- Peel and chop the sweet potatoes into approximately 1 1/2 inch cubes. Place them in a pot with cold water, bring to a boil, and cook until fork tender, about 20 to 30 minutes. Drain thoroughly.
- While the sweet potatoes cook, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk constantly until you see little brown bits forming (brown butter), about 4 to 5 minutes. Remove from heat immediately and set aside.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large mixing bowl or the bowl of an electric mixer, add the cooked sweet potatoes. Add the brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the brown butter. Mix on low speed for 30 seconds, then increase to medium speed for 1 to 2 minutes until the mixture is smooth and fluffy.
- Spread the whipped sweet potato mixture evenly into an oven-safe 9 x 2 1/2 inch round tart pan or similar baking dish.
- In a separate bowl, combine the chopped pecans, 1 1/2 tablespoons brown sugar, flaked coconut, whole wheat pastry flour, old-fashioned oats, cinnamon, nutmeg, and salt. Add the softened butter and mix with your hands until the mixture is moistened and clumps together.
- Sprinkle the crumble topping around the edges of the sweet potato layer, leaving an open space in the center. Fill this center space with the mini marshmallows.
- Place the assembled casserole in the preheated oven and bake for 20 to 25 minutes, or until the crumble is golden brown and the marshmallows are melted and gooey.
Notes
- For a crunchy topping without marshmallows, double the crumble mixture and cover the entire top of the casserole.
- Use unsweetened flaked coconut for best results; if using sweetened, reduce brown sugar by about 1/2 tablespoon.
- You can substitute the lite coconut milk with regular milk, cream, or half-and-half. The lite coconut milk does not impart a strong coconut flavor.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 230
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg