Description
This Lightened-Up Sweet Potato Casserole recipe offers a healthier twist on a classic comfort dish. Combining whipped sweet potatoes with warm spices and a maple-sweetened base, it features a crunchy oatmeal coconut pecan crumble topping with melty mini marshmallows baked to golden perfection. Ideal for holiday gatherings or cozy dinners, this casserole balances rich flavors with wholesome ingredients for a satisfying treat that’s lower in fat and refined sugars.
Ingredients
Units
Scale
Sweet Potato Layer
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/3 cup canned lite coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
Oatmeal Coconut Pecan Crumble
- 1/2 cup whole, unsalted pecans, chopped
- 1 1/2 tablespoons brown sugar
- 1/4 cup unsweetened, flaked coconut
- 1 tablespoon whole wheat pastry flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 2 tablespoons butter, softened
Topping
- 1 cup mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into 1 1/2 inch cubes. Place them in a pot with cold water and bring to a boil. Cook until fork tender, approximately 20-30 minutes, then drain thoroughly.
- Make Brown Butter: While the potatoes cook, melt butter in a small saucepan over medium heat. Whisk constantly and cook until small brown bits form, about 4-5 minutes. Remove from heat immediately and set aside to prevent burning.
- Preheat Oven: Set the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) to warm up while you prepare the casserole.
- Mix Sweet Potato Base: In the bowl of an electric mixer or a large bowl with a hand mixer, add the cooked sweet potatoes. Add brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the prepared brown butter. Mix on low speed for 30 seconds to combine, then increase to medium speed and whip for 1-2 minutes until fluffy and smooth. Spread the sweet potato mixture evenly in a 9-inch round tart pan or similar oven-safe dish.
- Prepare Crumble Topping: In a separate bowl, combine oats, flour, chopped pecans, unsweetened coconut, cinnamon, nutmeg, and salt. Add softened butter and use your hands to thoroughly moisten and clump the mixture together.
- Assemble Casserole: Evenly sprinkle the crumble mixture around the outer edge of the sweet potato layer, leaving the center clear. Place the mini marshmallows in the center of the dish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the crumble topping is golden brown and the marshmallows are melted and gooey.
Notes
- If you prefer to omit marshmallows, double the crumble mixture and use it to cover the entire top for extra crunchy texture.
- Unsweetened flaked coconut is ideal (such as Bob’s Red Mill brand), but if only sweetened coconut is available, reduce brown sugar by about 1/2 tablespoon or to taste.
- You may substitute coconut milk with milk, cream, or half and half; note that coconut milk does not impart a coconut flavor to the dish.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 210
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
