How to Make The Best Baked Sweet Potato Casserole | The Stay At Home Chef

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar fat content.

mini marshmallows

🥗Healthier: toasted coconut flakes

💰Cheaper: regular marshmallows

Toasted coconut adds a unique flavor while being lower in sugar.

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide a similar crunch and are often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Peel and dice 4 sweet potatoes into 1/2 inch to 1 inch cubes.

Boil sweet potatoes in a large pot of boiling water until tender.

Drain the sweet potatoes and pour them into a large mixing bowl.

Add 1/2 cup sugar, 2 eggs, 1/2 teaspoon vanilla, 1/2 teaspoon salt, 1/2 cup milk, and 4 tablespoons (1/4 cup) softened butter to the sweet potatoes.

Use a hand mixer to beat the mixture until creamy.

Transfer the sweet potato mixture to a 9x13 dish without greasing it.

Smooth the sweet potato mixture into an even layer in the dish.

In another mixing bowl, combine 1/2 cup brown sugar, 1/3 cup all-purpose flour, and 3 tablespoons softened butter.

Mash the mixture with a fork until it resembles coarse crumbs.

Add 1/2 cup chopped pecans and stir the mixture together with a spoon.

Sprinkle the pecan streusel topping evenly over the sweet potatoes.

Bake in a 325°F oven for 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens