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!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
What a great casserole. Thinking I could substitue almond flour for the whole wheat flour to make if gluten-free. This may make its way onto my Thanksgiving table. Great recipe.
Thanks Mona! Let me know if you try it with almond flour, I’d love to hear how it works out.
No, I can’t believe Thanksgiving is just 3 weeks away! And I’m hosting 20 people…I better start planning! This would be an awesome addition to our holiday table. My hubby is usually in charge of the sweet potato casserole and his version is anything but “lightened up”…I’ll definitely have him check out your recipe 🙂
20 people?! Oh my gosh, I’d need a strong pot of coffee that morning 😉 But sounds like such a fun time! Yes, have him check it out, he may even have a good spin to put on it!
Love this recipe! I’m big on sweet potatoes, but never liked the overly sweet marshmallow goopy casseroles!
Thanks Kim! Right? A crumble topping has always been more my style 😉