Low Fat recipes Side Dishes Sweet Treats

Sweet Potato Casserole

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I love taking classic dishes and giving them a healthy twist, and this sweet potato casserole is no exception! It’s healthy, gluten free, vegan, and freaking delicious! 

Growing up, my family never made sweet potato anything. In fact, I didn’t even try a sweet potato until my thirties, and the first time I had one, I was not  impressed. But then I learned to cook them myself, and now I can’t get enough!

Traditional sweet potato casseroles are loaded with butter and brown sugar, which taste delicious, but they are not very healthy. So I decided to take this classic dish and give it a healthy makeover, and I couldn’t be happier with it!

This recipe does not use butter or brown sugar, but it’s still creamy and sweet! 

So here’s what you’ll need:

  • 3 pounds sweet potatoes, peeled and cut into cubes
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/2 cup chopped pecans
  • 2 cups mini vegan marshmallows

Directions:

Preheat oven to 375°F

Place cubed sweet potatoes in a pot of water and bring to a boil, continue cooking for about 15 minutes, until fork tender

Drain the potatoes and add them to a large mixing bowl

Add maple syrup, vanilla, cinnamon, and salt to the potatoes, and mash using a hand masher or electric mixer until smooth

Fold in pecans and add mixture to a greased 9×13 baking dish

Top with marshmallows and bake at 375° for about 25 minutes, until the marshmallow are golden brown

Notes:

  • Vegan marshmallows do not melt as well as regular marshmallows, so keep that in mind
  • Nuts are optional
  • Or you can eliminate the marshmallows if you want to lower the sugar content and keep the nuts
  • If you want them creamier, you can add in about 1/4 cup vegan butter before mashing
  • If they’re too thick, add in unsweetened almond milk 1 tablespoon at a time until you get to your desired thickness

Storing Leftovers:

Store in an airtight container in the fridge for up to 3 days. They taste best reheated in the oven!

Sweet Potato Casserole

5 from 1 vote
Course Side Dish
Cuisine American

Ingredients
  

  • 3 pounds sweet potatoes peeled and cut into cubes
  • 3/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch salt
  • 1/2 cup chopped pecans
  • 2 cups mini vegan marshmallows

Instructions
 

  • Preheat oven to 375°F
  • Place cubed sweet potatoes in a pot of water and bring to a boil, continue cooking for about 15 minutes, until fork tender
  • Drain the potatoes and add them to a large mixing bowl
  • Add maple syrup, vanilla, cinnamon, and salt to the potatoes, and mash using a hand masher or electric mixer until smooth
  • Fold in pecans and add mixture to a greased 9×13 baking dish
  • Top with marshmallows and bake at 375° for about 25 minutes, until the marshmallow are golden brown
Keyword candied yams, healthy side dish, sweet potato casserole, thanksgiving
Tried this recipe?Let us know how it was!

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