Lightened-Up Sweet Potato Casserole.
Sweet potato casserole is a classic dish that graces many tables during the holidays, but it often comes loaded with calories and sugar. This Lightened-Up Sweet Potato Casserole is a delicious way to enjoy the flavors of the season without the guilt. With the perfect balance of sweetness, warmth, and a delightful crunch on top, this casserole will quickly become a new favorite at your family gatherings. Plus, it’s simple to make and uses wholesome ingredients that you can feel good about.
Why You’ll Love This Recipe
This Lightened-Up Sweet Potato Casserole is not only delicious but also embraces a healthier approach to traditional ingredients. Here are a few reasons why this recipe will steal your heart:
– Healthier Ingredients: With the use of coconut milk and natural sweeteners, you can enjoy the flavors without the excess sugar and fat.
– Easy to Prepare: This dish comes together in just a few simple steps, making it perfect for busy holiday cooking.
– Deliciously Nutty Topping: The pecans and coconut add a delightful crunch that elevates the texture of the dish.
– Family-Friendly: With its sweet and comforting flavors, this casserole is sure to please both kids and adults alike.
Your Shopping Guide
Before you start cooking, make sure you have these ingredients on hand:
- 2 pounds sweet potatoes, peeled and cubed
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1/3 cup canned lite coconut milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1/2 cup whole, unsalted pecans, chopped
- 1 1/2 tablespoons brown sugar (for topping)
- 1/4 cup unsweetened, flaked coconut
- 1 tablespoon whole wheat pastry flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon cinnamon (for topping)
- Pinch of nutmeg (for topping)
- Pinch of salt (for topping)
- 2 tablespoons butter, softened (for topping)
- 1 cup mini marshmallows
Appliances & Accessories
Make sure you have these kitchen tools ready for your Lightened-Up Sweet Potato Casserole:
- Large Pot: For boiling the sweet potatoes.
- Mixing Bowl: To combine the sweet potato mixture.
- Baking Dish: A 2-quart dish works perfectly for this recipe.
- Whisk or Fork: For mashing the sweet potatoes smoothly.
- Oven: Preheat to ensure the casserole bakes evenly.
Lightened-Up Sweet Potato Casserole: Step-by-Step Guide
Follow these simple steps to create your delicious Lightened-Up Sweet Potato Casserole.
Step 1: Prepare the Sweet Potatoes
Start by peeling and cubing the sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until the sweet potatoes are tender, about 15-20 minutes.
Step 2: Mash the Sweet Potatoes
Once cooked, drain the sweet potatoes and return them to the pot. Add the brown sugar, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and salt. Mash everything together using a potato masher or a fork until smooth and creamy.
Step 3: Assemble the Casserole
Preheat your oven to 350°F (175°C). Transfer the sweet potato mixture to a greased 2-quart baking dish, spreading it evenly.
Step 4: Prepare the Topping
In a mixing bowl, combine the chopped pecans, brown sugar, flaked coconut, whole wheat pastry flour, oats, cinnamon, nutmeg, and salt. Mix in the softened butter until the mixture resembles coarse crumbs.
Step 5: Add the Topping
Sprinkle the topping mixture evenly over the sweet potato layer. Then, scatter mini marshmallows on top for an extra touch of sweetness.
Step 6: Bake the Casserole
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are toasted.
International Equivalents
If you’re following this recipe from different parts of the world, here are some equivalents you might find useful:
- 2 pounds sweet potatoes = 900 grams
- 2 tablespoons brown sugar = 30 grams
- 1/3 cup coconut milk = 80 ml
- 1 cup mini marshmallows = 100 grams
Little Things that Matter
– Make sure to use lite coconut milk to keep the casserole light but still creamy.
– The addition of whole wheat pastry flour adds a nutty flavor to the topping while keeping it wholesome.
– For extra flavor, consider toasting the pecans before adding them to the topping.
– Allow the casserole to cool slightly before serving to help it set.
Refrigerate, Freeze, Reheat
If you have leftovers or want to prepare this dish ahead of time, here’s how to store it:
- Refrigerate: Store in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze the casserole before baking. Wrap it tightly in plastic wrap and aluminum foil for up to 3 months.
- Reheat: To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until warmed through, about 20-25 minutes.
Quick Questions
Can I use regular coconut milk instead of lite?
Yes, but keep in mind that regular coconut milk will add more calories and fat to the dish.
Can I make this casserole in advance?
Absolutely! You can prepare it a day ahead and bake it just before serving.
What can I use instead of pecans?
Walnuts or almonds make great substitutes if you prefer a different nut or have a nut allergy.
Can I omit the marshmallows?
Yes! You can skip the marshmallows if you prefer a less sweet topping; the casserole will still be delicious.
Healthy-ish Favorites
If you enjoyed this Lightened-Up Sweet Potato Casserole, you might also love:
Bring It to the Table
Now that you have created this delightful Lightened-Up Sweet Potato Casserole, it’s time to bring it to the table! This dish not only adds a pop of color to your holiday spread but also offers a comforting warmth that everyone will love. Serve it alongside your favorite entrees, and watch as your family and friends rave about this lighter take on a classic favorite. With its creamy base and crunchy topping, this casserole is sure to impress and become a staple in your holiday repertoire.
Enjoy this Lightened-Up Sweet Potato Casserole as a deliciously festive way to celebrate the flavors of the season!
Lightened-Up Sweet Potato Casserole.
Ingredients
Equipment
Method
- Start by peeling and cubing the sweet potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until the sweet potatoes are tender, about 15-20 minutes.
- Once cooked, drain the sweet potatoes and return them to the pot. Add the brown sugar, maple syrup, coconut milk, vanilla extract, cinnamon, nutmeg, and salt. Mash everything together using a potato masher or a fork until smooth and creamy.
- Preheat your oven to 350°F (175°C). Transfer the sweet potato mixture to a greased 2-quart baking dish, spreading it evenly.
- In a mixing bowl, combine the chopped pecans, brown sugar, flaked coconut, whole wheat pastry flour, oats, cinnamon, nutmeg, and salt. Mix in the softened butter until the mixture resembles coarse crumbs.
- Sprinkle the topping mixture evenly over the sweet potato layer. Then, scatter mini marshmallows on top for an extra touch of sweetness.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and the marshmallows are toasted.
Notes
- Use lite coconut milk for a creamy yet low-calorie casserole.
- Toast the pecans before adding them for extra flavor.
- Allow the casserole to cool slightly before serving to help it set.
