Healthy Sweet Potato Casserole
A healthier take on the classic, this sweet potato casserole has notes of brown sugar, butter and vanilla and comes with a crunchy pecan cornflake topping.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 16 Servings 1x
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling:
- ¼ cup dark brown sugar
- ¼ cup melted butter
- 2 large eggs
- ⅓ cup evaporated milk
- 1 ½ teaspoons vanilla extract
- 3 cups cooked sweet potatoes*
- ½ teaspoon ground cinnamon (optional)
- Pinch coarse salt
Topping:
- 1 cup corn or bran flakes, crushed
- ½ cup pecans, chopped
- ¼ cup dark brown sugar
- ¼ cup melted butter
Instructions
- Preheat oven to 350 degrees. Coat a 9x9 baking dish or 9-inch pie plate with cooking spray. Set aside.
- In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes, cinnamon (if using) and salt, until smooth. Pour mixture into the prepared casserole dish. Bake 20 minutes.
- In a small bowl, mix together corn flakes, pecans, brown sugar and butter. Evenly distribute topping on the sweet potato filling. Bake for another 15-20 minutes, until filling is set and pulling away from the sides. Allow to slightly cool before serving.
Notes
Cooking Tip: If using fresh sweet potatoes, poke 3-4 medium sweet potatoes with a fork. Bake at 400 degrees for about an hour, until very soft. Remove skins and scoop filling into a measuring cup. If using canned, drain a 40 ounce can of sweet potatoes and scoop into a measuring cup. Both should measure 3 cups.
Nutrition
- Serving Size: 1 serving
- Calories: 158
- Sugar: 12g
- Sodium: 47mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 39mg