Healthy Sweet Potato Casserole (With Pecans)
A wholesome and delicious sweet potato casserole topped with crunchy pecans, perfect for a nutritious meal or holiday side.
Ingredients
Sweet Potatoes
- 3 lb Sweet potatoes
- 0.25 cup Unsweetened almond milk
- 0.25 cup Unsalted butter ((or coconut oil for dairy-free))
- 1 tsp Vanilla extract
- 0.5 tsp Cinnamon
- 0.25 tsp Nutmeg
- 1.25 tsp Sea salt ((to taste))
- 0.25 tsp Black pepper ((to taste))
- 1 cup Pecans ((coarsely chopped))
- 0.25 cup Wholesome Yum Blanched Almond Flour
- 3 tbsp Maple syrup
- 2 tbsp Unsalted butter ((melted))
Instructions
- Preheat oven to 400°F (204°C). Poke holes in sweet potatoes and bake for 45-55 minutes until soft.
- Make topping: mix chopped pecans, almond flour, maple syrup, and melted butter. Set aside.
- Cool baked potatoes, then scoop out flesh and mash until smooth.
- Add almond milk, melted butter, vanilla, cinnamon, nutmeg, salt, and pepper. Mix well.
- Transfer mixture to a baking dish, top with pecan mixture, and bake at 375°F (191°C) for 10-15 minutes until golden.
Notes
Adjust salt and pepper to taste for best flavor.