This Healthy Sweet Potato Casserole is lightly buttery and fluffy with a sweet crunch oatmeal pecan crust that everyone will love! Gluten-Free
Happy To Do List Tuesday! Can you tell I’ve already had my coffee again? Last night I may or may not have stayed up until 11 pm watching Friends and eating leftovers of this sweet potato casserole while Mr. Hungry was at a Suns game. Why watch new shows when the old ones are SOOOOO good!?!
Like why mess up a good thing, right? Well, I promise I DID not mess up a good thing in this recipe. This Healthy Sweet Potato Casserole is by far the number one requested healthy Thanksgiving side dish every year, which blows my mind because it’s so simple. It’s significantly lightened up compared to traditional sweet potato casserole.
The key is to bake your sweet potatoes.
Yes, you could make them in your IP, boil them, or microwave them, but DON’T. When you roast sweet potatoes in the oven, you enhance their natural sweetness, which means you don’t have to add as much sugar. I suggest roasting them the day BEFORE you prep all your meals since they take so long to roast.
Trust me on this one. Then you put most of your sugar in the crust and bake that till it tastes like a crunchy super sweet granola!
Often we take this healthy sweet potato casserole back out and eat it along with our pumpkin pie, pecan pie bars with oatmeal crust, and any other healthy Thanksgiving desserts because it’s that good!
Enjoy! And let me know if you try this one!
Healthy Sweet Potato Casserole
[clickToTweet tweet=”Can’t wait to make this #healthy #sweetpotato casserole for #thanksgiving! #glutenfree” quote=”Can’t wait to make this #healthy #sweetpotato casserole for #thanksgiving! #glutenfree”]
Healthy Sweet Potato Casserole
This Healthy Sweet Potato Casserole is lightly buttery and fluffy with a sweet crunch oatmeal pecan crust that everyone will love! Gluten Free
- Preheat oven to 400F. Clean and wash potatoes. Rub them with coconut oil and poke holes in them with a knife. 4-6 holes in each potato should do it. Place the potatoes on a baking sheet lined with heavy-duty aluminum foil. Bake sweet potatoes for one hour on a large baking sheet, turning halfway through.
- Once potatoes are soft remove them from the oven, cut them in half and let them cool until they can be handled.
- Discard the skin and place the potatoes in a large bowl. Using a hand mixer whip the potatoes with the cinnamon, almond milk, nutmeg, vanilla extract and coconut sugar.
- In a separate bowl mix together butter, almond meal, oats, coconut sugar, vanilla, cinnamon, and pecan halves.
- Grease a 9 x 13 oven-safe casserole dish and add whipped potatoes in an even layer.
- Top with the pecan oatmeal mixture.
- Cover the dish with aluminum foil and bake at 350F for 30 minutes. Remove cover and continue cooking for 15-20 minutes until the top is slightly browned and looks “crunchy.” Since you are technically “reheating the potatoes” check to make sure they reach 165F before pulling them from the oven.
Note: You can also microwave potatoes, peel, and boil, or make them in the instant pot. However, I strongly encourage you to bake them. This brings out their natural sweetness and adds a depth of flavor that cannot be matched with other methods