Healthy Sweet Potato Casserole

This sweet potato casserole is gluten-free, nut-free and dairy-free, and so, so delicious! Perfect for Thanksgiving or Friendsgiving!

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings servings

Calories 170kcal

3 cups mashed cooked sweet potatoes (3 to 4 large potatoes)
2 large eggs
½ cup milk (unsweetened almond milk or unsweetened coconut milk can be substituted)
⅓ cup pure maple syrup
1 teaspoon pure vanilla extract
½ teaspoon kosher salt
½ teaspoon cinnamon

Preheat oven to 350°F. Butter or spray 9 x 13 inch pan (I like to use coconut oil spray).
In a large mixing bowl, use an electric mixer to beat together sweet potatoes, eggs, milk, maple syrup, vanilla, salt, and cinnamon until smooth. If you prefer a coarser texture, mash the sweet potatoes by hand. Spread into an even layer in prepared pan.
In a small mixing bowl, combine oats, pumpkin seeds, coconut oil, chia seeds, maple syrup, and cinnamon. Stir so that all dry ingredients are moistened.
Sprinkle oat mixture on top of sweet potatoes evenly.
Bake for 45 to 50 minutes or until topping is golden brown and sweet potatoes look set.
Remove from oven and cool for 10 minutes before serving.

To make nut-free: Use cow's milk or coconut milk.
To make dairy-free: Use almond milk or coconut milk.
To make nut-free and dairy-free: Use coconut milk.
If you don't need to make it nut free: Try adding pecans to the topping.
Instead of maple syrup: Substitute brown sugar, dark brown sugar, or coconut sugar.
Allergic to coconut? Use butter or ghee instead of coconut oil.