Description
This Sweet Potato Casserole with Praline Topping is a comforting, classic side dish perfect for holiday meals or cozy dinners. The creamy mashed sweet potato filling is sweetened naturally with maple syrup and flavored with warm cinnamon and vanilla. It’s topped with a crunchy praline mixture of pecans, oats, and brown monk fruit sweetener for a perfectly balanced sweet and nutty finish.
Ingredients
Scale
For the Filling:
- 2 1/2 pounds sweet potatoes (about 4 to 6 medium)
- 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)
For the 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)
Instructions
- Preheat and bake sweet potatoes: Preheat the oven to 375°F (190°C). Prick sweet potatoes all over with a fork and place them on a sheet pan. Bake for about 1 to 1 hour 15 minutes until tender. Remove and let cool until they can be handled safely.
- Prepare baking dish: Spray a 9 x 9 inch pan, 9 inch pie pan, or a 2-quart safe baking dish with olive oil spray to prevent sticking. Set aside.
- Mash the sweet potatoes: Peel the cooled sweet potatoes and transfer the flesh into a large mixing bowl. Mash thoroughly using a fork or potato masher until smooth.
- Mix filling ingredients: To the mashed sweet potatoes, add the milk, maple syrup, vanilla extract, kosher salt, ground cinnamon, and beaten eggs. Beat all ingredients together with a wooden spoon until the mixture is uniform and creamy.
- Assemble the casserole: Pour the sweet potato mixture into the prepared baking dish. Smooth the top evenly with a spatula for an attractive appearance.
- Prepare the praline topping: In a medium bowl, combine the coarsely chopped pecans or walnuts, flour, rolled oats, brown monk fruit sweetener (or brown sugar), ground cinnamon, and kosher salt. Stir in the melted butter or coconut oil until the mixture is well combined and crumbly.
- Add topping to casserole: Evenly sprinkle the praline mixture over the top of the sweet potato filling to create a crunchy layer.
- Bake the assembled casserole: Bake in the preheated oven at 375°F (190°C) for 30 minutes or until the topping is golden brown and crispy.
- Cool before serving: Remove the casserole from the oven and let it cool for at least 5 minutes to allow flavors to settle. Serve warm as a delightful side dish.
Notes
- Sweet potato skins are discarded after baking and do not contribute to the recipe yield.
- For a dairy-free version, substitute milk with a plant-based alternative and butter with coconut oil as noted.
- Using brown monk fruit sweetener reduces sugar content while maintaining sweetness.
- Ensure sweet potatoes are fully tender before mashing for the best texture.
Nutrition
- Serving Size: 1/10th casserole (about 150g)
- Calories: 210
- Sugar: 8g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 35mg
