This Sweet Potato Casserole Changes Everything

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.

Peel the sweet potatoes and cut them into bite-sized pieces.

Rinse the sweet potatoes in cold water until the water runs clear, about four to five times.

Boil the sweet potatoes in salted water until fork tender.

Prepare the topping by packing two cups of brown sugar into a measuring cup.

Melt one stick of butter in the microwave and pour it over the packed brown sugar.

Add three heaping tablespoons of all-purpose flour to the brown sugar and butter mixture.

Chop the pecans into smaller pieces and add them to the topping mixture.

Mix the topping ingredients together until they resemble wet sand.

Drain the boiled sweet potatoes and place them in a mixer.

Add allspice, cinnamon, sugar, vanilla extract, and a pinch of salt to the sweet potatoes.

Add half a stick of butter to the sweet potatoes and mix until combined.

Add two teaspoons of flour to the sweet potato mixture and blend.

Let the mixture cool slightly before adding one egg and mixing until combined.

Preheat the oven to 350°F (175°C).

Spread the sweet potato mixture into a greased deep baking dish.

Top the sweet potato mixture with the pecan topping.

Bake uncovered until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens