Easy Sweet Potato Casserole with Pecan Topping

Healthy sweet potato casserole with pecan oat topping in a white baking dish.

Easy Sweet Potato Casserole with Pecan Topping

A must for our holiday dinners, our sweet potato casserole lightly sweetened with maple syrup and topped with a crunchy oat and pecan topping!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 283kcal

Author Sherri Hagymas

Ingredients

For the Sweet Potatoes

4 medium sweet potatoes peeled and cut into large chunks
¼ cup pure maple syrup
¼ cup unsweetened almond milk or other favorite
1 large egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt

For the Topping

1 cup old-fashioned rolled oats
½ cup pecans chopped
½ teaspoon ground cinnamon
¼ teaspoon salt
3 tablespoons butter melted, or coconut oil

Instructions

Make the Sweet Potato Mixture:

Preheat the oven to 375°F and grease a 9-inch baking dish with nonstick cooking spray.
In a large pot, add the peeled and cut sweet potatoes and cover them with water.
4 medium sweet potatoes
Bring the water to a boil over high heat and cook for 10-15 minutes or until they are fork tender.
Then drain the potatoes into a colander in the sink and then place them back into the pot.
With a potato masher or fork, mash the potatoes to your desired consistency. (you can also use an immersion blender or hand mixer).
In a small bowl, add the maple syrup, milk, egg, vanilla, cinnamon, nutmeg, and salt.
¼ cup pure maple syrup, ¼ cup unsweetened almond milk, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
Add the wet ingredients to the mashed potatoes and mix well.
Then pour the potato mixture into the prepared baking dish and spread evenly.

Make the Oat Topping:

In a small bowl, add the oats, chopped pecans, cinnamon, and salt.
1 cup old-fashioned rolled oats, ½ cup pecans, ½ teaspoon ground cinnamon, ¼ teaspoon salt
Add the melted butter and stir the oats are coated completely.
3 tablespoons butter
Sprinkle the topping evenly over the sweet potatoes in the dish.
Bake for 25-30 minutes or until the topping is golden brown.

Notes

Store any leftover sweet potato casserole covered in plastic in the fridge for up to three days.

Use 3 15 ounce cans of canned yams if you'd like.

Bake the sweet potatoes at 375° F for 45 minutes or until soft and then, once cool to touch, scrape out the potato flesh from the skin into a large bowl.

Swap the maple syrup for honey, coconut sugar or brown sugar.

Use any milk you'd like.

Use quick cooking oats if you'd like.

Swap the pecans for chopped walnuts or sliced almonds or leave the nuts out altogether.

Use regular, dairy-free butter or coconut oil for the topping. You can even swap it for maple syrup or honey.

Nutrition