Healthy Sweet Potato Casserole
A creamy, fluffy sweet potato casserole with a golden pecan streusel topping. Lightly sweetened with balanced richness from eggs and butter, this 45-minute holiday side offers a crisp contrast and indulgent texture.
Ingredients
- 3 cups cooked sweet potatoes (sliced or cubed)
- 3/4 cup white sugar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 large eggs
- 6 tbsp unsalted butter (melted for filling)
- 1 cup light brown sugar
- 6 tbsp unsalted butter (melted for topping)
- 1 1/2 cups chopped pecans
- 1 tsp ground cinnamon
- 1/2 cup powdered sugar (for optional glaze)
- 1 tbsp milk
Instructions
- Preheat oven to 375°F (190°C). Line a 9x13-inch baking dish with parchment paper.
- In a bowl, whip sweet potatoes, 3/4 cup sugar, salt, vanilla, eggs, and 6 tbsp melted butter until fluffed.
- Spread mixture into prepared dish. In another bowl, combine brown sugar, 6 tbsp melted butter, pecans, and cinnamon; sprinkle evenly over the filling.
- Bake for 30–35 minutes until top is golden and filling is set. Cool slightly before topping with a glaze (mix powdered sugar, 1 tbsp butter, and milk) if desired.
Notes
Reduce white sugar to 1/2 cup for less sweetness. Substitute coconut sugar for deeper flavor.
Swap half the butter with olive oil for a lighter version. Use a pre-made glaze or omit for fewer calories.
Swap half the butter with olive oil for a lighter version. Use a pre-made glaze or omit for fewer calories.
Nutrition
Serving: 1gCalories: 370kcalCarbohydrates: 45gProtein: 5gFat: 25gSaturated Fat: 12gCholesterol: 50mgSodium: 200mgFiber: 4gSugar: 30g
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