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Healthy Sweet Potato Casserole

A creamy and satisfying casserole made with sweet potatoes, topped with crunchy pecans and mini marshmallows, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium sweet potatoes Peeled and diced
  • 1/4 cup maple syrup For sweetness
  • 2 tablespoons coconut oil Melted
  • 1/2 teaspoon cinnamon Adds warmth
  • 1/4 teaspoon nutmeg Optional spice for flavor
  • 1/2 cup milk of choice (almond, coconut, etc.) For creaminess
Optional Toppings
  • 1/2 cup pecans Adds crunch (optional)
  • 1/2 cup mini marshmallows For added sweetness (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Peel and dice the sweet potatoes into manageable chunks, then rinse them under cold water.
  3. Place the diced sweet potatoes in a pot, fill it with water, and bring to a boil. Cook for about 15 minutes, or until fork-tender.
  4. Drain the sweet potatoes and return them to the pot. Add the maple syrup, coconut oil, cinnamon, nutmeg, and milk. Mash until creamy and well combined.
  5. Pour the mixture into a greased baking dish (about 9x9 inches works well).
  6. If using, sprinkle the pecans and mini marshmallows evenly on top.
  7. Place the dish in the oven and bake for about 30 minutes or until the top is golden and the marshmallows are toasted and gooey.
  8. Remove from the oven, let it cool slightly, and serve warm.

Notes

For added nutritional benefits, consider adding spices like vanilla extract. Ensure sweet potatoes are well mashed for desired creaminess. Store leftovers in an airtight container for 3-5 days or freeze before baking.