Healthy Sweet Potato Casserole
Servings 8 servings
Ingredients
- 6-8 medium sweet potatoes
- 2 eggs
- 2 teaspoons cinnamon divided
- ½ cup maple syrup divided
- ½ cup butter melted and divided
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 cup pecans finely chopped
Instructions
- You can cook your sweet potatoes in the stove by boiling them in water or in the Instant Pot. I leave the skin on and cook them in the Instant Pot!
- Add enough water to cover the potatoes, and cook on the manual setting of the Instant Pot for about 12 minutes if using small to medium sweet potatoes.
- Do a quick release, then drain the water and the peels will fall right off. Let cool for 5-10 minutes before mixing and adding eggs.
- Preheat oven to 325º (164° C) and grease a 9x13 baking dish.
- Use a hand mixer to mash the sweet potatoes. Add eggs, 1 ½ teaspoons cinnamon, ¼ cup of maple syrup, ¼ cup of butter, and salt and mix until combined.
- Pour the mixture into a greased baking dish.
- Mix together finely chopped pecans, remaining cinnamon, remaining maple syrup, butter and vanilla extract. Add on top of sweet potato mixture.
- Bake for 25 minutes, keeping an eye on things to make sure the pecans do not burn.
- Allow to cool slightly, then serve!
Notes
To replace the 2 eggs in this recipe, you'll need 2 tablespoons ground flaxseed and 6 tablespoons water.
Simply mix the flaxseed and water together in a small bowl and let it sit for about 5 minutes until it thickens and becomes gel-like. Then use it just as you would the regular eggs in the recipe.
Nutrition
Serving: 1g | Calories: 367kcal | Carbohydrates: 40g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 77mg | Sodium: 285mg | Fiber: 5g | Sugar: 20g
