Description
This Sweet Potato Casserole with Praline Topping is a classic and comforting dish perfect for holiday gatherings or any cozy meal. Featuring tender baked sweet potatoes blended with maple syrup, vanilla, and warm spices, it is topped with a crunchy, nutty praline mixture of pecans, oats, and brown monk fruit sweetener for a sweet and textured finish.
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 Bake Sweet Potatoes: Preheat your oven to 375°F. Prick the sweet potatoes with a fork and place them on a sheet pan. Bake until tender, about 1 hour to 1 hour 15 minutes. Once done, set aside and let cool enough to handle.
- Prepare Baking Dish: While the potatoes are baking, spray a 9 x 9 inch pan, 9 inch pie pan, or a 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 thoroughly in a large mixing bowl using a fork or potato masher.
- Mix Sweet Potato Base: Add the 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 smooth and uniform in texture.
- Assemble Casserole Base: 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, 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: Sprinkle the praline topping evenly over the sweet potato mixture. Bake the casserole for 30 minutes or until the topping is golden brown and crisp.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for at least 5 minutes before serving to let the flavors settle.
Notes
- For holiday convenience, bake, peel, and mash the sweet potatoes up to two days in advance.
- The sweet potato mixture and praline topping can be prepared a day before baking.
- To keep the topping crunchy, add the praline mixture right before baking.
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: 6.0 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4.5 g
- Protein: 4.5 g
- Cholesterol: 43.5 mg
