Easy Sweet Potato Casserole Recipe
This sweet potato casserole is filled with warm holiday spices, sweetened with a touch of honey, and topped with a pecan crumble.
Servings: 8 servings
Calories: 276kcal
Ingredients
- 3 large sweet potatoes
For Topping
- ½ cup pecans
- ¾ cup almond flour
- ⅛ teaspoon sea salt
- 2 tablespoons ghee or coconut oil
- 2 tablespoons honey or maple syrup
For Filling
- ¼ cup ghee or coconut oil, melted
- 2 tablespoons honey
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 eggs
Instructions
- Roast sweet potatoes at 400 degrees for one hour, or until very soft. Cool and peel.
- Add topping ingredients to a food processor and pulse until the mixture resembles coarse crumbs with pieces of chopped pecans. Remove from processor and set aside.
- Add peeled sweet potatoes and filling ingredients to the food processor, and process until smooth.
- Pour filling into a greased baking dish. Sprinkle topping evenly over the sweet potato mixture.
- Bake at 350 degrees for 25-30 minutes, until the topping is browned and the filling is cooked through.
Video
Notes
For dairy-free sweet potato casserole, use coconut oil.
Nutrition
Calories: 276kcal | Carbohydrates: 21g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 224mg | Potassium: 204mg | Fiber: 3g | Sugar: 11g | Vitamin A: 6975IU | Vitamin C: 1.2mg | Calcium: 49mg | Iron: 1.1mg
