This healthy sweet potato casserole has all the tasty Thanksgiving flavors in one baked dish. It’s a lightened-up, sugar-free version of the classic recipe with a layer of creamy, spiced sweet potato topped with a nutty pecan crumble. It’s loaded with flavor and certainly not missing anything you’ll love it! While you expect a sweet potato casserole baked with marshmallows, I figured there’s no need to add extra sugar or softness to this recipe. Instead I’ve create a delicious golden crumble made from pecans, dates, pepitas, and almond flour. The contrast between silky sweet potatoes and crispy nuts makes for the perfect texture combination.
Ingredients
Sweet Potatoes3 large sweet potatoes, (about 3 pounds)
1/4 cup milk, dairy-free milk works as well
1/4 cup butter, or ghee, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon pepper
Topping
3/4 cup pecans, roughly chopped
1/4 cup pepitas, roughly chopped
4 Dates, pitted and diced
1/4 cup almond flour
2 tablespoon butter or ghee
Method* Bring a large pot of water to boil on high heat.
* Peel the sweet potatoes with a hand peeler.
* Dice the potatoes into chunks and place them into the pot. Cook the potatoes for 20-30 minutes, or until the potatoes are fork tender.
* Drain the potatoes over a colander, and place the potatoes in a large mixing bowl and mash them with a hand masher or electric beater.
* Pour the milk, butter, vanilla extract, cinnamon, nutmeg, salt and pepper into the mixture and continue mixing until creamy.
* Preheat your oven to 375 degrees Fahrenheit.
* Make the crumble topping. Roughly chop the dates, pecans, and pepitas, and transfer them to a mixing bowl. Add the almond flour and butter, then mix thoroughly with your hands until combined.
* Spread the sweet potato into an even layer in a 9 x 13-inch baking dish. Then sprinkle the crumble mixture on top.
* Bake for 25-30 minutes, or until the top is golden brown.