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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. 

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

  1. Preheat oven to 350 degrees. Coat a 9x9 baking dish or 9-inch pie plate with cooking spray. Set aside.
  2. 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.
  3. 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

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