Lightened-Up Sweet Potato Casserole (Printable Page)
# What You Need:
→ Sweet Potato Base
01 -
3 lbs (1.4 kg) sweet potatoes, peeled and cubed
02 -
¼ cup plain Greek yogurt
03 -
2 tbsp maple syrup
04 -
1 tbsp melted butter or coconut oil
05 -
1 tsp vanilla extract
06 -
½ tsp ground cinnamon
07 -
¼ tsp ground nutmeg
08 -
¼ tsp salt
→ Streusel Topping
09 -
⅓ cup rolled oats (use certified gluten-free if needed)
10 -
¼ cup chopped pecans
11 -
2 tbsp almond flour or oat flour
12 -
2 tbsp maple syrup
13 -
1 tbsp melted butter or coconut oil
14 -
½ tsp ground cinnamon
15 -
Pinch of salt
# How to Make It:
01 -
Preheat the oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
02 -
Boil sweet potato cubes in a large pot of water until tender, about 12–15 minutes. Drain well.
03 -
In a large bowl, mash the sweet potatoes until smooth. Stir in Greek yogurt, maple syrup, melted butter, vanilla, cinnamon, nutmeg, and salt. Spread the mixture evenly in the prepared baking dish.
04 -
In a small bowl, mix oats, pecans, almond flour, maple syrup, butter, cinnamon, and salt until combined. Sprinkle the topping evenly over the sweet potato base.
05 -
Bake uncovered for 25–30 minutes, until the topping is golden and crisp. Let cool slightly before serving.
# Helpful Tips:
01 -
Add a few mini marshmallows on top in the last 5 minutes for a hybrid classic-light version.
02 -
For nut-free: use seeds (like pumpkin or sunflower) and oat flour in the topping.
03 -
Can be made ahead and reheated.