SWEET POTATO CASSEROLE healthy recipe with a delicious pecan oat crumble

This healthy sweet potato casserole made with a crunchy pecan oat crumble topping is a lightened-up version of the classic. Creamy spiced sweet potato topped with a crunchy, nutty crumble is the perfect side dish for your holiday table. This recipe is packed with flavor and can easily be made vegan and gluten-free!

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TIME STAMPS
0:00 Intro
0:30 Prepping the sweet potatoes
1:52 Seasoning the sweet potatoes
2:48 Mashing the sweet potatoes
3:21 Making the pecan oat crumble
4:07 Using fresh nutmeg
4:50 Adding crumble to sweet potato mash
5:26 Baking the casserole
5:44 Serve and enjoy!

SWEET POTATO CASSEROLE
3 pounds (1.3kg) sweet potatoes peeled and cut into 2-inch pieces
cup unsweetened oat milk or other non-dairy milk
2 tablespoons butter can use vegan, as needed
teaspoon kosher salt
teaspoon freshly ground black pepper
teaspoon ground nutmeg
1/8 teaspoon ground cloves
teaspoon ground cinnamon
Topping:
cup (45g) rolled oats
cup (28g) fine almond flour
2 tablespoons (30g) coconut sugar
cup (40g) chopped pecans
teaspoon kosher salt
1/8 teaspoon ground nutmeg
cup (60ml) melted butter or liquid coconut oil

Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until very soft, 20-25 minutes.

Preheat the oven to 350 degrees.

Drain the sweet potatoes, return them to the pan or transfer them to a large mixing bowl. Add the oat milk, butter, salt, pepper, nutmeg, cloves, and cinnamon. Mash until smooth, with a potato masher, or puree with an immersion blender. Scrape the mixture into a 3-quart baking dish and smooth the top.

Make the topping: Combine the oats, almond flour, coconut sugar, pecans, salt and nutmeg in a medium bowl. Stir in the butter until the mixture clumps together.
pecan crumble topping in a small bowl

Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven 25-30 minutes, until the topping is crisp and golden brown.

Notes
Make ahead Assemble the casserole in the baking dish with the topping or store the topping separately and add just before baking, cover and keep refrigerated up to 1 day ahead of baking.

Storing leftovers store any leftover healthy sweet potato casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days.

To reheat simply rewarm a portion of the casserole in the microwave, or feel free to reheat the entire baking dish if youd like to warm up more than one serving.

NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 617mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24415IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg

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