Get ready to revolutionize your holiday side dish game with this mouthwatering Lighter Sweet Potato Casserole that'll make your taste buds dance and your guests beg for the recipe! Forget heavy, sugar-laden casseroles of the past - this version is a game-changer that combines the rich, creamy goodness of sweet potatoes with a perfectly crispy pecan topping, all while keeping things lighter and more nutritious. Whether you're looking to impress at Thanksgiving dinner or simply craving a comforting side dish that doesn't compromise on flavor, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup pecans, chopped
- 1/4 cup breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with cooking spray or butter to prevent sticking.
- Wash, peel, and cut sweet potatoes into uniform 1-inch cubes to ensure even cooking. Place cubed sweet potatoes in a large pot of salted water.
- Bring the water to a boil over high heat, then reduce to medium and simmer for 12-15 minutes until sweet potatoes are tender and can be easily pierced with a fork.
- Drain the sweet potatoes in a colander and return them to the pot. Mash the potatoes using a potato masher or electric mixer until smooth.
- Add maple syrup, almond milk, vanilla extract, cinnamon, and nutmeg to the mashed sweet potatoes. Mix thoroughly until all ingredients are well incorporated and the mixture is creamy.
- Transfer the sweet potato mixture to the prepared baking dish, spreading it evenly with a spatula.
- In a small bowl, mix chopped pecans and breadcrumbs to create a crunchy topping.
- Sprinkle the pecan and breadcrumb mixture evenly over the sweet potato base.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven and let cool for 5-10 minutes before serving to allow the casserole to set.
- Serve warm as a side dish, garnishing with additional pecans or a light drizzle of maple syrup if desired.
Tips
- • For the smoothest texture, use a potato ricer or electric mixer when mashing the sweet potatoes to eliminate any lumps. • Make sure to cut sweet potato cubes into uniform sizes to ensure even cooking and consistent texture. • Toast the pecans briefly before adding them to the topping to enhance their nutty flavor and add extra crunch. • If you want a dairy-free version, you can substitute almond milk with coconut milk for a slightly richer taste. • To make this dish ahead of time, prepare the sweet potato base and topping separately, then combine and bake just before serving to maintain the crispy texture. • For a little extra indulgence, add a small pat of butter to the sweet potato mixture for more richness. • Allow the casserole to rest for 5-10 minutes after baking to help it set and make serving easier.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 0mg
