Sweet Potato Casserole with Maple Syrup
Indulge in this healthier take on sweet potato casserole with maple syrup. Featuring roasted sweet potatoes with a crumbly pecan topping for a delicious crunch, all without marshmallows or refined sugar.
Sweet Potato Casserole with Maple Syrup and Pecan Topping
Traditional sweet potato casserole topped with marshmallows is too sweet for my taste. I love recreating recipes from scratch with whole ingredients and have finally found a sweet potato casserole that I love!
The sweetness in this recipe comes from the maple syrup used to help flavor the roasted sweet potatoes. I also add in a bit of vanilla and cinnamon for extra flavor.
For Thanksgiving dinner, this delightful sweet potato casserole dish is what I love to bring to the holiday table.
Healthy Sweet Potato Casserole with Maple Syrup Ingredients
This healthy sweet potato casserole recipe is simple to make. You will have two sets of ingredients, one for the base and one for the topping. Here is everything you need:
Sweet Potato Base:
- ROASTED SWEET POTATOES: The main ingredients that provides natural sweetness, creaminess, and essential nutrients.
- MAPLE SYRUP: Adds sweetness and a distinct flavor, a healthier alternative to sugar.
- VANILLA: Enhances overall flavor with a warm and comforting aroma.
- GROUND CINNAMON: Adds warmth and depth, complementing sweet potatoes.
- HEAVY CREAM: Adds richness and creaminess, contributing to a smooth texture.
- BUTTER: Provides richness and flavor.
- EGGS: Act as a binding agent, contributing to structure and texture.
- SALT: Enhances flavors, balances sweetness, and brings out natural tastes.
Maple Pecan Topping:
- ROLLED OATS: Provide a hearty and textured base for the crumble. They add a nutty flavor.
- PECANS: Add a rich, buttery flavor and a satisfying crunch to the crumble. For an even deeper flavor try roasting your pecans!
- FLOUR: All purpose flour acts as a binding agent and helps achieve the crumbly texture.
- CINNAMON: Enhances the overall flavor profile of the crumble.
- SALT: Balances the sweetness and enhances the other flavors in the crumble.
- MELTED BUTTER: Binds the dry ingredients together and contributes to the richness and golden-brown color of the crumble when baked.
- MAPLE SYRUP: Adds sweetness with a distinctive flavor, tying back to the maple syrup used in the sweet potato filling.
Kitchen essentials you may need: baking sheet, large mixing bowl, potato masher, and a baking dish – I love my cast iron enameled pan for this recipe!
How to Make Healthy Sweet Potato Casserole
- ROAST: Preheat the oven to 425°F. Put whole sweet potatoes on a baking sheet, poke them with a fork, and bake for 30 minutes. Flip them and bake for another 15-30 minutes until they feel soft to the touch.
- COOL AND PEEL: Let the roasted sweet potatoes cool, then peel and place them in a large bowl.
- PREPARE FILLING: Mash the peeled sweet potatoes in the mixing bowl. Add real maple syrup, vanilla extract, ground cinnamon, heavy cream, melted butter, beaten eggs, and salt. Mix until well combined.
- MAKE THE TOPPING: In a separate bowl, mix rolled oats, chopped pecans, flour, cinnamon, and a pinch of salt. Then, pour melted butter and maple syrup over these dry ingredients. Mix until it becomes crumbly and evenly coated.
- ASSEMBLE: Transfer the sweet potato mixture to an enameled cast iron skillet or 3-quart baking dish.
- ADD THE TOPPING: Sprinkle the crumble topping evenly over the sweet potato filling.
- BAKE: Bake at 350F for 45-50 minutes or until golden brown on the top.
FAQs
Is Boiling or Baking Sweet Potatoes Better For Casserole? Baking is better for sweet potato casseroles as it enhances flavor and provides a slightly firmer texture.
Why Add Eggs to Sweet Potato Casserole? Eggs are added to sweet potato casserole for binding and creating a smoother texture.
How to Store Leftover Sweet Potato Casserole? Cover it in the original baking pan or transfer it to an airtight container and refrigerate.
More Sweet Potato Recipes
Love sweet potato recipes? You will love these recipes!
- This simple oven-roasted sweet potato recipe is a side dish that brings out this versatile root vegetable’s natural sweetness and earthy goodness.
- This hearty sweet potato hash is a satisfying and flavorful breakfast.
Printable Recipe Card
This sweet potato casserole is a classic side dish, ideal for sharing with the entire family. Its rich flavors embody the warmth of holiday gatherings and will be a comforting addition to your Thanksgiving feast.
Sweet Potato Casserole with Maple Syrup
Indulge in this healthier take on sweet potato casserole with maple syrup. Featuring roasted sweet potatoes with a crumbly pecan topping for a delicious crunch, all without marshmallows or refined sugar.
Ingredients
Sweet Potato Base
- 5 pounds sweet potatoes
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 cup heavy cream
- 4 tablespoons butter, melted
- 2 eggs, slightly beaten
- 1 teaspoon salt
Maple Pecan Topping
- 1 1/2 cup rolled oats
- 1 1/2 cup chopped pecans
- 1 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons butter, melted
- 1/2 cup maple syrup
Instructions
- ROAST: Preheat the oven to 425°F. Put whole sweet potatoes on a baking sheet, poke them with a fork, and bake for 30 minutes. Flip them and bake for another 15-30 minutes until they feel soft to the touch.
- COOL AND PEEL: Let the roasted sweet potatoes cool, then peel and place them in a large bowl.
- PREPARE FILLING: Mash the peeled sweet potatoes in the mixing bowl. Add real maple syrup, vanilla extract, ground cinnamon, heavy cream, melted butter, beaten eggs, and salt. Mix until well combined.
- MAKE THE TOPPING: In a separate bowl, mix together rolled oats, chopped pecans, flour, cinnamon, and a pinch of salt. Then, pour melted butter and maple syrup over these dry ingredients. Mix until it becomes crumbly and evenly coated.
- ASSEMBLE: Transfer the sweet potato mixture to an enameled cast iron skillet or 3 quart baking dish.
- ADD THE TOPPING: Sprinkle the crumble topping evenly over the sweet potato filling.
- BAKE: Bake at 350F for 45-50 minutes, or until golden brown on the top.
I made this for Thanksgiving – I reduced the maple syrup and replaced the cream with almond milk, the butter with ghee. It was a hit. Very rich and tasty.