Healthy Sweet Potato Casserole

This healthy sweet potato casserole is perfectly spiced, rich, and creamy, and topped with a pecan streusel. No excessive butter or oil needed. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 272kcal

Author Arman Liew

Ingredients

4 cups mashed sweet potatoes cooked, approximately 3 large potatoes
1/4 cup butter melted
1/2 cup coconut sugar or maple syrup
2 large eggs
1/2 cup low fat cream or coconut cream
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg

Pecan streusel

1/2 cup whole wheat flour
1/2 cup coconut sugar
1/4 cup coconut oil melted
1 cup pecans roughly chopped

Instructions

Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking dish and set aside.
Place the sweet potato in a pot of water and bring to a boil. Cook until the sweet potatoes are tender when pierced with a fork, about 10-15 minutes.
In a large mixing bowl, add the cooked sweet potatoes and mash them until smooth. Add the butter, coconut sugar, eggs, light cream, vanilla extract, salt, cinnamon, and nutmeg, and mix until thick and smooth.
Transfer the mixture to the greased baking dish.
In a separate bowl, combine the flour, coconut sugar, coconut oil and pecans and mix until a thick crumble remains. Sprinkle over the sweet potato mixture.
Place the baking dish in the oven and bake for 25-30 minutes, or until the streusel topping is golden.

Video

Notes

Sweet potatoes: You can air fry or microwave them, too.
Leftovers: Keep in the fridge for up to 5 days or the freezer for up to 3 months.

Nutrition