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This lightened-up Vanilla Sweet Potato Casserole with roasted, mashed sweet potatoes and a praline topping is a superb Thanksgiving side dish.

Vanilla Sweet Potato Casserole

This healthy sweet potato casserole has all of the wonderful Thanksgiving flavors you crave for the vacation table. It’s a lighter version of the classic recipe with a layer of creamy, spiced sweet potatoes topped with a nutty pecan oat crumble. It’s loaded with vanilla and cinnamon – you’ll adore it! I even have this old- fashioned Sweet Potato Casserole with Marshmallow recipe or Mashed Sweet Potato Brulee. Perfect to serve with my Dry Brine Turkey!

Sweet Potato Casserole Ingredients

First up, let’s speak about what you’ll need for the filling:

• Sweet Potatoes: You’ll need 2 ½ kilos (about 4 to 6 medium potatoes).
• Milk: I made it with fat-free milk, but 1% or 2% would work. Or, if you desire to keep it dairy-free, try it with almond milk or one other milk alternative.
• Maple Syrup for a little bit of sweetness
• Vanilla: Use two teaspoons of extract.
• Salt to balance out the sweetness
• Cinnamon for warm holiday flavor
• Eggs to bind the casserole and improve the feel

Next up – the praline topping!

• Nuts: Select chopped walnuts or pecans.
• Flour: When you’re gluten-free, swap all-purpose flour for gluten-free.
• Oats: Get quick-cooking or gluten-free oats.
• Brown Monk Fruit Sweetener: Substitute it for stevia or brown sugar.
• Seasoning: Just just a little cinnamon and salt enhances the flavour.
• Butter: Melted butter or coconut oil will work.

Easy methods to Make Vanilla Sweet Potato Casserole

I tested out this easy sweet potato casserole a number of ways. First, I boiled the sweet potatoes, but I loved it higher with roasted ones since they caramelize and get sweet within the oven.

• Sweet Potatoes: Preheat the oven to 375°F, prick the potatoes with a fork, and place them on a sheet pan. Bake for an hour or so until tender and put aside to chill. Peel off the skin, and mash them with a fork in a big bowl.
• Mix the milk, maple syrup, salt, spices, and eggs with the potatoes, and pour the mixture right into a greased baking dish.
• Topping: Stir the nuts, flour, oats, brown sugar, cinnamon, and salt together after which mix within the butter or coconut oil. Sprinkle the praline
  mixture across the highest of the sweet potato casserole.
• Bake for half-hour until the highest is golden brown. Remove it from the oven and permit it to chill for a minimum of five minutes before serving. Refrigerated leftovers will last 4 or five days.

Make Ahead Suggestions

When you’re hosting Thanksgiving, it’s essential to do some prep ahead of time. You may bake, peel, and mash the sweet potatoes a few days prematurely. You would even make the potato mixture and topping a day before, but I’d wait to sprinkle the praline topping over the casserole until right before baking.

Do you set eggs in sweet potato casserole?

You certainly don’t wish to skip the eggs in your casserole. They bind all of the ingredients together, leading to a fluffier texture that’s not dense. Just ensure that to chill the potatoes first so the eggs don’t scramble once you mix them in.

More Thanksgiving Side Dish Recipes You’ll Love:

Your comments are helpful! When you’ve tried this healthy Vanilla Sweet Potato Casserole recipe or every other on health foods diets, don’t forget to rate the recipe and leave me a comment below. And when you took a photograph of it, share it with me on Instagram so I can reshare it on my Stories!

Vanilla Sweet Potato Casserole with Praline Topping

6

218 Cals
4.5 Protein
35 Carbs
8.5 Fats

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 45 mins

This lightened-up Vanilla Sweet Potato Casserole with roasted, mashed sweet potatoes and a praline topping is a superb Thanksgiving side dish.

FOR THE FILLING:

• 2 1/2 kilos sweet potatoes, about 4 to six medium total*
• Olive oil spray
• 1/2 cup fat free milk , or milk alternative corresponding to almond
• 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 coarsely chopped pecans or walnuts
• 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
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon kosher salt
• 2 tablespoons melted butter, or coconut oil

• Preheat the oven to 375 degrees F.  Prick potatoes with a fork and place on a sheet pan.

• Bake until tender, about 1 to 1 hour and quarter-hour. Put aside and let cool enough to handle.

• Meanwhile spray a 9 x 9 inch pan, 9 inch pie pan, or or 2 quart secure baking dish and put aside.

• Remove all of the potatoes from the skin and mash with a fork or potato masher in a big mixing bowl.

• Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wood spoon until uniform in texture.

• Pour the mixture into the greased baking dish and smooth the highest with a spatula.

• In a medium mixing bowl, mix the nuts, flour, oats, brown sugar, cinnamon and salt.

• Stir within the butter or coconut oil and blend well.

• Sprinkle the mixture evenly across the highest of the sweet potato mixture.

• Bake for half-hour or until the highest is golden brown. Remove from the oven and permit to chill for a minimum of 5 minutes before serving.

*the skins get tossed, deducted from n.i.

Serving: 2/3 cup, Calories: 218kcal, Carbohydrates: 35g, Protein: 4.5g, Fat: 8.5g, Saturated Fat: 2.5g, Cholesterol: 43.5mg, Sodium: 153.5mg, Fiber: 4.5g, Sugar: 9.5g

Keywords: easy sweet potato recipes, praline topping, sweet potato casserole, Thanksgiving side dish, vanilla sweet potatoes