Skinny Maple Sweet Potato Casserole
Thanksgiving dinner is not complete without this Skinny Maple Sweet Potato Casserole. This healthy fall recipe is sweet and comforting, and it will satisfy your appetite without ruining your diet. You'll love combination of creamy sweet potatoes, sweet maple syrup, and crunchy pecans.This casserole uses all-natural ingredients to make this a wholesome dish, and these healthy ingredients will add flavor to the sweet potato casserole without loading up on any unwanted calories. It's nice to have at least one dish on the dinner table that you can enjoy in a guilt-free way! Plus, this casserole is super easy to prepare, which means you can spend more time with your family during the holiday season and less time in the kitchen.
The casserole may be prepared up to 24 hours ahead of time, covered with plastic wrap, and refrigerated. Allow to come to room temperature before baking.
Coconut milk is sometimes available in 4-ounce tins, which is perfect for this recipe. If you must open a larger can, the excess may be put into a tightly sealed container and frozen for later use.
This recipe was adapted from Scrumptiously Skinny's Sweet Potato Casserole.
Cooking Time1 hr 15 min
- 4 1/2 pounds sweet potatoes
- 1/2 cup coconut milk
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon vanilla
- 3 tablespoons maple syrup, divided
- 1/2 cup coarsely chopped pecans
Preheat oven to 400 degrees F. Place sweet potatoes on a baking sheet and roast for 1 hour or until very soft.
Reduce oven temperature to 350 degrees F. Coat a 9 x 13 baking dish with cooking spray.
Peel potatoes and mash with a potato masher to a smooth puree. Add all remaining ingredients except syrup and pecans, stirring to mix well. Stir in 2 tablespoons of the syrup and place the remaining 1 tablespoon syrup into a small bowl with the pecans, mixing until pecans are coated.
Spoon the seasoned puree into the baking dish and smooth the top. Top with the pecans and bake for about 15 minutes or until the potatoes are heated through.