How to Make Sweet Potato Casserole

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide similar texture and flavor.

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is gluten-free and lower in carbs.

Boil water to cook the sweet potatoes.

Peel and cut sweet potatoes into chunks about an inch in size.

Put the potatoes in the boiling water and cook for 10 to 15 minutes until tender.

Drain the sweet potatoes and let them cool.

Prepare the topping by mixing soft unsalted butter, brown sugar, and all-purpose flour in a bowl.

Chop pecans finely using a chopper or knife and mix them into the topping.

Use a 2 and 1/2 quart CorningWare dish to bake the casserole.

Use a hand blender to mash the sweet potatoes until smooth, ensuring they are slightly warm but not hot.

Add sugar, ground cinnamon, salt, ground ginger, ground cloves, nutmeg, orange zest, vanilla extract, and large eggs to the mashed sweet potatoes and blend until smooth.

Add evaporated milk in two parts, mixing until smooth after each addition.

Taste the filling and adjust sweetness with more sugar if desired.

Grease the baking dish with butter wrappers to avoid waste.

Pour the filling into the greased dish and even it out.

Sprinkle the topping evenly over the filling, pressing it down gently.

Bake in the heated oven for 30 minutes.

Turn on the broiler for 1-2 minutes at the end to achieve a golden brown color on the topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens