Healthy Sweet Potato Casserole with Pecan Oat Streusel
A wholesome and delicious sweet potato casserole topped with a crunchy pecan oat streusel, perfect for a comforting meal or holiday side.
Ingredients
For the potatoes:
- 3 pounds sweet potatoes (about 3 large or 5 medium)
- 2.5 tablespoons pure maple syrup
- 0.5 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon vanilla extract
- 1 egg egg (or can leave out if vegan)
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- pinch allspice
- 0.25 teaspoon salt
For the topping:
- 0.25 cup whole wheat pastry flour (or regular flour (if GF, use gluten free oat flour))
- 0.33 cup rolled oats (gluten free if desired)
- 0.33 cup packed brown sugar (or coconut sugar)
- 0.5 cup coarsely chopped pecans
- 3 tablespoons melted butter (or sub vegan butter or coconut oil)
Instructions
- Preheat oven to 400°F (200°C). Roast sweet potatoes for 45-60 minutes until fork tender, then cool.
- Cut open sweet potatoes, discard skins, and mash flesh in a bowl. Mix in maple syrup, almond milk, vanilla, egg, cinnamon, nutmeg, allspice, and salt until smooth.
- Pour the sweet potato mixture into a prepared baking dish. In a separate bowl, combine flour, oats, brown sugar, and pecans; stir in melted butter until crumbly. Sprinkle evenly over the sweet potato.
- Bake at 350°F (175°C) for 25-30 minutes until golden. Cool slightly before serving.
Notes
This dish is a nutritious twist on a classic, perfect for holiday gatherings or cozy nights.