Lighter Sweet Potato Casserole with Pecan Crumble
Silky maple-cinnamon sweet potatoes under a crunchy oat and pecan crumble, with no marshmallows and far less sugar than the classic.
Diet swaps
- Gluten-free: Use certified gluten-free oats.
- Dairy-free: Use unsweetened almond or oat milk. Use olive oil or dairy-free butter instead of butter.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 4 lb Sweet potatoes
- 1/4 cup Pure maple syrup
- 1/2 cup 2% milk
- 2 Large eggs
- 3 tbsp Unsalted butter, divided
- 1 tsp Ground cinnamon
- 1 tsp Vanilla extract
- 1/2 cup Pecans, chopped
- 1/3 cup Old-fashioned rolled oats
- 2 tbsp Brown sugar
Directions
- Roast whole sweet potatoes at 400°F for 45 to 60 minutes until very soft (or boil cubed sweet potatoes 15 minutes).
- Lower the oven to 375°F. Scoop out the flesh and mash with maple syrup, milk, eggs, 2 tbsp melted butter, cinnamon, vanilla and a pinch of salt.
- Spread in a greased 2-quart dish. Mix pecans, oats, brown sugar and 1 tbsp melted butter and scatter on top.
- Bake 25 to 30 minutes until set and the topping is golden.
Calorie breakdown
Per serving: sweet potatoes 129 · pecans 32 · butter 25 · maple 18 · eggs 12 · oats 8 · brown sugar 8 · milk 3
💡 Lighter tip: Skipping marshmallows and most of the sugar saves about 150 calories per serving versus the classic.
Helpful for this recipe
2-quart casserole dishShop on Amazon →Pure maple syrupShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →