This lightened vanilla sweet potato casserole with roasted and mashed sweet potatoes and praline topping is a great Thanksgiving side dish.
vanilla sweet potato casserole
This healthy sweet potato casserole has all the great Thanksgiving flavors you need for your holiday table. This is a lighter version of the classic recipe with layers of creamy, spiced sweet potatoes topped with a nutty pecan oat crumble. Loaded with vanilla and cinnamon – you’ll love it! I also have this old-fashioned sweet potato casserole and marshmallow recipe, or mashed sweet potato brulee. Perfect for!
sweet potato casserole
First, let’s talk about what you need for the filling.
- sweet potato: You will need 2 1/2 pounds (about 4-6 medium potatoes).
- milk: I made it with non-fat milk, but 1% or 2% is fine. Or, if you want to keep it dairy-free, try it with almond milk or another milk substitute.
- Maple syrup a little sweeter
- vanilla: Use 2 teaspoons of extract.
- salt balance the sweetness
- cinnamon for a warm holiday flavor
- egg Bind casseroles and improve texture
Next is the praline topping!
- nuts: Choose chopped walnuts or pecans.
- flour: If gluten-free, replace all-purpose flour with gluten-free.
- Oats: Get quick-cooking or gluten-free oats.
- Brown Monk Fruit Sweetener: Instead of stevia or brown sugar.
- spices: A touch of cinnamon and salt enhances the flavor.
- butter: Melted butter or coconut oil works well.
How to make vanilla sweet potato casserole
I tested this easy sweet potato casserole several ways.
- sweet potato: Preheat oven to 375°F, pierce potatoes with a fork and arrange on baking sheet. Bake for about 1 hour until tender and allow to cool. Peel and mash with a fork in a large bowl.
- mix Mix milk, maple syrup, salt, spices and eggs with potatoes and pour into a greased baking dish.
- topping: Stir together nuts, flour, oats, brown sugar, cinnamon, and salt, then stir in butter or coconut oil.
Mixture on top of sweet potato casserole.
- bake 30 minutes until surface is golden brown. Remove from oven and let cool for at least 5 minutes before serving. Leftovers will last 4-5 days in the refrigerator.
make advance tips
If you’re hosting Thanksgiving, it’s imperative that you prepare ahead of time. You can bake, peel and mash the sweet potatoes a few days in advance.
Do you put eggs in sweet potato casserole?
You definitely don’t want to skip the eggs in your casserole. They bind all the ingredients together, resulting in a fluffy texture without density.
More Thanksgiving side dish recipes you’ll love:
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Vanilla Sweet Potato Casserole with Praline Topping
Topped with roasted and mashed sweet potatoes and pralines, this light vanilla sweet potato casserole is a great Thanksgiving side dish.
- 2 1/2 lb sweet potato, Approximately 4 to 6 medium total*
- olive oil spray
- 1/2 cup fat-free milk , or alternative milk such as almonds
- 3 tablespoon pure maple syrup
- 2 tea spoon vanilla extract
- 1/2 tea spoon kosher salt
- 1/4 tea spoon ground cinnamon
- 2 big egg, beaten
- 2/3 cup coarsely chopped pecans or walnuts
- 2 tablespoon All-purpose flour or gluten-free flour
- 1/4 cup quick cooking roll oats, or gluten-free oats
- 3 tablespoon brown monk fruit sweetener
- 1/8 tea spoon ground cinnamon
- 1/8 tea spoon kosher salt
- 2 tablespoon melted butter, or coconut oil
Preheat oven to 375 degrees Fahrenheit. Prick potatoes with a fork and place on a baking sheet.
Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and cool thoroughly.
Meanwhile, spray a 9-by-9-inch pan, 9-inch pie pan, or a 2-quart safe baking dish and set aside.
Remove all potatoes from skins and mash with a fork or potato masher in a large mixing bowl.
Add milk, maple syrup, salt, spices and eggs to a bowl and whisk with a wooden spatula until smooth.
Pour the mixture into an oiled baking dish and smooth the top with a spatula.
Combine nuts, flour, oats, brown sugar, cinnamon, and salt in a mixing bowl.
Add butter or coconut oil and mix well.
Sprinkle the mixture evenly over the sweet potato mixture.
Bake for 30 minutes or until top is golden brown. Remove from the oven and let cool for at least 5 minutes before serving.
*Skins are thrown and deducted from ni
Serving: 2/3 cups, calorie: 218kcal, carbohydrate: 35g, protein: 4.5g, thick: 8.5g, saturated fat: 2.5g, cholesterol: 43.5mg, sodium: 153.5mg, fiber: 4.5g, sugar: 9.5g
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