Sweet Potato Casserole with Pecan Topping - Game Changer!!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey offers a natural sweetness.

marshmallows

🥗Healthier: toasted nuts

💰Cheaper: coconut flakes

Nuts add crunch and nutrition.

Drain the syrup from the 40 oz can of canned yams.

Mash the yams in a bowl using a large fork until they reach a mashed potato consistency, leaving some lumps if desired.

Melt 5 tablespoons of salted butter in the microwave.

Crack 2 eggs into a separate container to avoid shell fragments, then add them to the yam mixture.

Add 1/4 cup of light brown sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of kosher salt, 1/2 teaspoon of ground cinnamon, and a pinch of ground clove to the yam mixture.

Pour in 1/3 cup of whole milk and stir everything together until well combined.

Prepare an 8x8 casserole dish with non-stick cooking spray and pour the yam mixture into the dish.

Toast 1 cup of pecans in a dry skillet over medium-low heat until golden and fragrant, about 5 minutes, then chop them.

Melt 5 tablespoons of salted butter for the topping until partially melted.

In a bowl, combine 2/3 cup of packed light brown sugar, 1/2 cup of all-purpose flour, and a pinch of kosher salt.

Add the toasted pecans and melted butter to the dry mixture and mix with a fork or hands until crumbly.

Spread the pecan topping evenly over the sweet potato mixture in the casserole dish.

Bake in a preheated oven at 350°F for 45 minutes until the topping is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens