Description

This Sweet Potato Casserole with Praline Topping is a comforting and delicious dish perfect for holidays or family dinners. Creamy mashed sweet potatoes are blended with maple syrup, vanilla, and warm spices, then topped with a crunchy, nutty praline mixture that bakes to golden perfection. It’s a perfect balance of sweet and savory with a delightful texture contrast.

Ingredients

Scale

For the Filling:

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)

For the 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)

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Instructions

Preheat Oven and Prepare Potatoes: Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and place them on a sheet pan. Bake for about 1 to 1 hour and 15 minutes until tender. Remove from the oven and let them cool enough to handle.
Grease 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 potato flesh from the skins and mash it in a large mixing bowl using a fork or potato masher.
Mix Filling Ingredients: 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.
Transfer Filling: Pour the sweet potato mixture into the greased baking dish and smooth the top evenly with a spatula.
Prepare Praline Topping: In a medium mixing bowl, combine the coarsely chopped nuts, flour, rolled oats, brown monk fruit sweetener, ground cinnamon, and kosher salt. Stir in the melted butter or coconut oil until well mixed.
Add Topping and Bake: Sprinkle the praline mixture evenly over the sweet potato filling. Bake in the preheated oven for 30 minutes or until the topping is golden brown and crisp.
Cool and Serve: Remove from the oven and allow the casserole to cool for at least 5 minutes before serving to let the flavors meld and make serving easier.

Notes

*The sweet potato skins are discarded during preparation.
To make the dish dairy-free, substitute milk with a plant-based alternative and butter with coconut oil.
Gluten-free flour and oats can be used to make the topping gluten-free.
Ensure sweet potatoes are fully tender before mashing to achieve a smooth filling.

Nutrition

Serving Size: 1 serving (approx. 1/10th of casserole)
Calories: 250
Sugar: 10g
Sodium: 180mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg