Healthy Sweet Potato Casserole
This healthy sweet potato casserole combines roasted sweet potatoes with maple syrup and cinnamon to make a version of the classic side dish that is better for you.
Servings: 6 servings
Ingredients
- 3 Sweet Potatoes
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Maple Syrup
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Toppings
- 1 tablespoon Ground Flax
- ¼ cup Pecans
- ¼ cup Unsweetened Coconut Flakes
- ¼ cup Vegan Mini Marshmallows
Instructions
- Preheat oven to 425 F. Prepare a baking sheet with parchment paper.
- Peel and slice the sweet potatoes in half. Add sliced sweet potatoes to the baking sheet. Spray lightly with cooking spray and sprinkle cinnamon on potatoes.
- Roast potatoes 35-40 minutes just until the edges begin to brown. Remove sweet potatoes from the oven and add them to a food processor (you can use a hand mixer as well).
- Turn the oven down to 325 F.
- To the sweet potatoes, add the olive oil, cinnamon, maple syrup, sea salt and vanilla and mix ingredients well until smooth.
- Pour the sweet potatoe mixture into a 8-inch by 8-inch baking dish. Sprinkle with ground flax, coconut, pecans and marshmallows on top.
- Bake 8-10 minutes just until marshmallows begin to brown. Remove from the oven and enjoy!
Notes
- The sweet potatoes have a more concentrated and rich flavor when they are roasted. I always recommend roasting sweet potatoes for this casserole.
- Using a food processor to blend the sweet potato mixture helps you achieve a consistent and smooth texture.
- Toast the pecans over medium heat for 5-7 minutes to bring out more of the rich, nutty flavor and to help them stay crunchy for a longer amount of time.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 163mg | Potassium: 437mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16035IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg