Healthy Sweet Potato Casserole
This healthy sweet potato casserole is lightened-up, refined sugar-free version of the classic recipe! It's gluten-free, paleo and Whole30 compliant as well.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: American
Keyword: healthy sweet potato casserole, Sweet Potato Casserole, Sweet potato casserole recipe
Servings: 8 servings
Sweet Potatoes
- 3 large sweet potatoes (about 3 pounds)
- ¼ cup milk dairy-free milk works as well
- ¼ cup butter or ghee, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ¼ teaspoon pepper
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.
- To create a more creamier sweet potato layer, use a food processor, hand mixer, or stand mixer to blend.
- To make it dairy-free , you can swap butter for ghee as well as use any type of nut milk.
Calories: 298kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 440mg | Potassium: 517mg | Fiber: 6g | Sugar: 9g | Vitamin A: 18366IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 1mg