Healthy Sweet Potato Casserole
This Sweet Potato Casserole is amazingly flavorful with every bite of creamy sweet potato and crunchy pecan oat crumble.
- 5 medium sweet potatoes
- 2 1/2 tbsp maple syrup, pure
- 1/2 cup milk
- 1 tbsp vanilla extract
- 1 large egg
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/3 cup rolled oats
- 1/4 cup flour
- 1/3 cup brown sugar
- 1/2 cup pecans, chopped
- 3 tbsp melted butter
Scrub the outside of your sweet potatoes, and cook them until soft. I recommend cooking in the Instant Pot. See how here.
Preheat your oven to 400° F. Prepare an 8x8 baking pan by spraying with cooking spray.
Once your sweet potatoes are cooked and slightly cooled, scoop the orange inside in a large mixing bowl. Add the maple syrup, milk, vanilla, egg, cinnamon, nutmeg, and salt.
Beat with a hand mixer until smooth and there are no lumps. Spread the sweet potato mixture into your baking pan with a spatula until evenly smooth.
In a medium bowl, mix together the flour, oats, brown sugar, and pecans. Use a pastry cutter, danish dough whisk or a fork to mix in the melted butter until the mixture comes together.
Sprinkle the topping over your sweet potatoes. Bake for 25-30 minutes or until the top is a golden brown color and delightfully crunchy. Enjoy!