Healthy Sweet Potato Casserole with Pecan Streusel
Save the sugar for dessert! Our healthy sweet potato casserole is nutty, creamy, sweet and crunchy without heavy cream, marshmallows, or gluten. Creamy sweet potato mash is topped with a pecan streusel, then baked until bubbling and golden brown. Use any nut milk you like, but we prefer a creamier one like cashew milk. And make sure you're using real maple syrup - it makes the difference!
Heat the oven to 350°F. Lightly mist a casserole dish with cooking spray.
Place the chopped sweet potatoes into a large pot (at least 6 quarts), the cover with cold water. Season with salt, then bring the water to a boil. Cook 10 minutes from the time the water starts to boil, or until the potatoes are very tender and can be easily mashed with the tines of a fork. Drain the potatoes, then return to the hot pot. Give them a toss around the pot to evaporate any remaining water droplets.
Add the milk, maple syrup, eggs, vanilla, cinnamon, salt, nutmeg and allspice. Blend with a hand mixer set to medium speed until the potatoes are smooth and the mixture is well combined.
Scrape the mixture into the prepared casserole dish and smooth into an even layer.
Combine the pecans, almond flour, oats, sugar, and melted butter in a mixing bowl. Stir until the streusel topping comes together and starts to stick just a bit.
Crumble the topping evenly over the sweet potatoes. Transfer to the oven and bake uncovered for 35-40 minutes, or until the streusel topping is golden brown and the sweet potatoes are slightly puffed. Rest five minutes, then serve warm. Enjoy!