Description

This Lightened-Up Sweet Potato Casserole is a healthier twist on the classic holiday side dish, combining whipped sweet potatoes with a lightly sweetened oat, coconut, and pecan crumble topping. Enhanced with warm spices and a hint of brown butter, this casserole is baked until golden and gooey with marshmallows in the center, making it a comforting and delicious treat perfect for festive gatherings.

Ingredients

Scale

Sweet Potato Layer

2 pounds sweet potatoes, peeled and cubed
2 tablespoons brown sugar
2 tablespoons maple syrup
1/3 cup canned lite coconut milk
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons butter

Oatmeal Coconut Pecan Crumble

1/2 cup whole, unsalted pecans, chopped
1 1/2 tablespoons brown sugar
1/4 cup unsweetened, flaked coconut
1 tablespoon whole wheat pastry flour
1/4 cup old-fashioned oats
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of salt
2 tablespoons butter, softened
1 cup mini marshmallows

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Instructions

Prepare Sweet Potatoes: Peel and chop the sweet potatoes into approximately 1 1/2 inch cubes. Place them in a pot with cold water, then bring to a boil. Cook until the potatoes are fork tender, about 20 to 30 minutes. Drain thoroughly.
Make Brown Butter: While the sweet potatoes cook, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk constantly until you begin to see little brown bits forming (brown butter), which takes about 4 to 5 minutes. Immediately remove from heat to prevent burning and set aside.
Preheat Oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) so it’s ready to bake the casserole later.
Whip Sweet Potato Mixture: In a large mixing bowl or the bowl of an electric mixer, add the cooked sweet potatoes. Add the brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the brown butter. Mix on low speed for about 30 seconds to combine the ingredients, then increase to medium speed for 1 to 2 minutes until the mixture is smooth and fluffy.
Assemble Sweet Potato Layer: Spread the whipped sweet potato mixture evenly into an oven-safe 9 x 2 1/2 inch round tart pan or similar baking dish.
Prepare Crumble Topping: In a separate bowl, combine the chopped pecans, brown sugar, flaked coconut, whole wheat pastry flour, old-fashioned oats, cinnamon, nutmeg, and salt. Add the softened butter and mix with your hands until the mixture is fully moistened and clumps together.
Add Topping and Marshmallows: Sprinkle the crumble topping around the edges of the sweet potato layer, leaving an open space in the center. Fill this center space with the mini marshmallows.
Bake Casserole: Place the assembled casserole in the preheated oven and bake for 20 to 25 minutes, or until the crumble is golden brown and the marshmallows are melted and gooey.

Notes

If you prefer to skip the marshmallows, double the crumble mixture and cover the entire top of the casserole with crumble for a crunchy texture.
Unsweetened flaked coconut is recommended for balance; if using sweetened coconut, reduce the brown sugar by about 1/2 tablespoon or to taste.
You can substitute the coconut milk with milk, cream, or half and half if desired. The lite coconut milk does not impart a coconut flavor.

Nutrition

Serving Size: 1/8 of casserole
Calories: 230
Sugar: 12g
Sodium: 110mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 3g
Cholesterol: 15mg