Description
This Sweet Potato Casserole with Praline Topping is a deliciously comforting and naturally sweet side dish perfect for holiday meals or any cozy dinner. Creamy mashed sweet potatoes blended with maple syrup and warming spices are topped with a crunchy pecan and oat praline crust baked to golden perfection.
Ingredients
Scale
For the Filling:
- 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)
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 Prepare Sweet Potatoes: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and place them on a sheet pan.
- Bake Sweet Potatoes: Bake the sweet potatoes until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle.
- Prepare Baking Dish: Spray a 9 x 9 inch pan, 9 inch pie pan, or 2 quart safe baking dish with olive oil spray and set aside.
- Mash Sweet Potatoes: Remove all the potatoes from their skins and mash them with a fork or potato masher in a large mixing bowl.
- Mix Filling Ingredients: Add the milk, maple syrup, vanilla extract, salt, cinnamon, and beaten eggs to the mashed sweet potatoes. Beat the mixture with a wooden spoon until smooth and uniform in texture.
- Assemble Filling: Pour the sweet potato mixture into the greased baking dish and smooth the top with a spatula.
- Prepare Praline Topping: In a medium mixing bowl, combine the chopped nuts, flour, oats, brown monk fruit sweetener, cinnamon, and salt.
- Add Fat to Topping: Stir in the melted butter or coconut oil and mix well until the topping becomes crumbly and evenly mixed.
- Top Casserole: Sprinkle the praline topping evenly over the sweet potato filling in the baking dish.
- Bake Casserole: Bake the assembled casserole 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 the flavors to set.
Notes
- *The sweet potato skins are discarded and not included in the ingredient weight.
- You can substitute dairy-free milk and coconut oil to make the casserole vegan-friendly.
- Using brown monk fruit sweetener or brown sugar can adjust the sweetness level according to preference.
- To maintain gluten-free status, use gluten-free flour and oats.
- Make sure to let the casserole cool slightly before serving for best texture.
Nutrition
- Serving Size: 1/10 of casserole (about 180g)
- Calories: 230
- Sugar: 9g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
