Can you believe it is already November?! With Thanksgiving just 3 weeks away it’s time to start planning he menu, and you can bet this healthier sweet potato casserole will be on mine!
When I was little we didn’t have sweet potato casserole. Instead we had candied yams baked with marshmallows on top. My brother and I LOVED them and it’s no wonder why – they were essentially dessert disguised as a vegetable dish. Once I got to high school and started becoming interested in cooking, I came across my absolute favorite sweet potato casserole, which gained a spot on our Thanksgiving table (right next to the candied yams. . .my brother would have been so upset if those had gone away). However, it too was a sneaky dessert as it was loaded with evaporated milk, brown sugar, granulated sugar, and butter. Again, not a healthy choice but there was rarely any leftover.
Now, I’m not going to take the sugar away from you completely, after all, Thanksgiving only happens once a year. But I wanted to come up with a sweet potato casserole that both satisfied my nostalgia and fit into a healthier diet. And let me tell you, it is just as good if not better than the original– even Bry will back me up on this one!
To make this less dessert-like and more dinner-table approved the white sugar gets swapped out for brown sugar and maple syrup. By using these more flavorful sugars, the total amount of sugar is able to be reduced. The butter is also reduced and evaporate milk gets to stay on the shelf as unsweetened vanilla almond milk can do the job with much fewer calories. Instead of 1/4 cup butter mixed with sugar and white flour, this topping is a bit healthier with just 1 tablespoon of butter, oats, whole wheat flour, walnuts, and brown sugar. If you aren’t a fan of walnuts, almonds also work great!
So here’s a toast to sweet family memories and many more to come!
- 2 pound sweet potatoes, washed
- 2 tablespoons pure maple syrup
- 1/4 cup unsweetened vanilla almond milk
- 1 tablespoon vanilla extract
- 1 egg
- 1 teaspoon cinnamon
- Pinch of nutmeg and ginger
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 2 tablespoons whole wheat flour
- 1/4 cup whole rolled oats
- 3 tablespoons brown sugar
- 1/3 cup chopped walnuts or almonds
- 1/4 teaspoon cinnamon
- Preheat oven to 450. Meanwhile, wash sweet potatoes. Using a fork, prick around each sweet potato to help let steam out once the potatoes are cooking.
- Once heated, place sweet potatoes in oven and cook for 30 minutes. Rotate, then cook an additional 20-30 minutes, or until soft.
- Once sweet potatoes are cooked, peel and discard skin. Reduce oven to 400F.
- Place flesh of sweet potatoes in a mixer and begin to beat on medium-high speed. Add in milk, maple syrup, egg, vanilla extract, cinnamon, nutmeg, ginger, and salt until well-combined.
- Pour sweet potato mixture into a 9x9 baking dish.
- In a small bowl, combine ingredients for the topping. Sprinkle topping evenly over sweet potato mixture.
- Place baking dish in oven and bake 25 minutes.
- Remove from oven and enjoy!