Description
This Sweet Potato Casserole with Praline Topping is a classic, comforting side dish perfect for holidays or any cozy meal. It features tender, mashed sweet potatoes infused with maple syrup and warm spices, topped with a crunchy, sweet praline mixture of pecans, oats, and brown monk fruit sweetener for a delightful contrast of textures and flavors.
Ingredients
Scale
Sweet Potato Mixture
- 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)
Praline 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 Potatoes: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and place them on a sheet pan. Bake until tender, about 1 to 1 hour and 15 minutes. Remove from the oven 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 the sweet potatoes from their skins and mash them with a fork or potato masher in a large mixing bowl until smooth.
- Mix Sweet Potato Base: Add the fat free milk, maple syrup, vanilla extract, kosher salt, ground cinnamon, and beaten eggs to the mashed sweet potatoes. Beat the mixture with a wooden spoon until uniform and smooth in texture.
- Fill Baking Dish: Pour the sweet potato mixture into the prepared baking dish and smooth the top evenly with a spatula.
- Prepare Praline Topping: In a medium mixing bowl, combine the chopped nuts, flour, rolled oats, brown monk fruit sweetener, ground cinnamon, and kosher salt. Stir in the melted butter or coconut oil and mix until well combined.
- Add Topping and Bake: Evenly sprinkle the praline topping over the sweet potato mixture in the baking dish. Bake in the oven for 30 minutes or until the topping is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for at least 5 minutes before serving.
Notes
- For Thanksgiving or holiday preparation, bake, peel, and mash the sweet potatoes up to two days in advance.
- You can assemble both the sweet potato mixture and praline topping a day before, but add the topping only immediately before baking to maintain its crunch.
Nutrition
- Serving Size: 2/3 cup
- Calories: 218 kcal
- Sugar: 9.5 g
- Sodium: 153.5 mg
- Fat: 8.5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4.5 g
- Protein: 4.5 g
- Cholesterol: 43.5 mg
