Description
This Lightened-Up Sweet Potato Casserole features a fluffy sweet potato base flavored with warm spices and brown butter, topped with a crunchy oatmeal, coconut, and pecan crumble with a gooey marshmallow center. It’s a healthier twist on a classic holiday side dish, perfect for family gatherings or year-round comfort food.
Ingredients
Scale
Sweet Potato Base
- 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 (for brown butter)
Crumble Topping
- 1/2 cup whole, unsalted pecans, chopped
- 1 1/2 tablespoons brown sugar
- 1/4 cup unsweetened, flaked coconut
- 1 tablespoon whole wheat pastry flour
- 1/4 cup old-fashioned oats
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- 2 tablespoons butter, softened
Topping Finish
- 1 cup mini marshmallows
Instructions
- Prepare Sweet Potatoes: Peel and chop the sweet potatoes into 1 1/2 inch cubes. Place them in a pot with cold water and bring to a boil. Cook until fork tender, approximately 20-30 minutes, then drain thoroughly.
- Make Brown Butter: While the potatoes cook, melt butter in a small saucepan over medium heat. Whisk constantly and cook until small brown bits form, about 4-5 minutes. Remove from heat immediately and set aside to prevent burning.
- Preheat Oven: Set the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) to warm up while you prepare the casserole.
- Mix Sweet Potato Base: In the bowl of an electric mixer or a large bowl with a hand mixer, add the cooked sweet potatoes. Add brown sugar, maple syrup, cinnamon, nutmeg, salt, vanilla extract, lite coconut milk, and the prepared brown butter. Mix on low speed for 30 seconds to combine, then increase to medium speed and whip for 1-2 minutes until fluffy and smooth. Spread the sweet potato mixture evenly in a 9-inch round tart pan or similar oven-safe dish.
- Prepare Crumble Topping: In a separate bowl, combine oats, whole wheat pastry flour, chopped pecans, unsweetened coconut, cinnamon, nutmeg, salt, and brown sugar. Add softened butter and use your hands to thoroughly moisten and clump the mixture together.
- Assemble Casserole: Evenly sprinkle the crumble mixture around the outer edge of the sweet potato layer, leaving the center clear. Place the mini marshmallows in the center of the dish.
- Bake Casserole: Bake in the preheated oven for 20-25 minutes, or until the crumble topping is golden brown and the marshmallows are melted and gooey.
Notes
- Use whole wheat pastry flour in the crumble topping for a lighter, healthier alternative to all-purpose flour.
- Brown butter adds a rich, nutty depth to the sweet potato base but avoid burning it by removing it promptly from heat.
- Keeping the marshmallows in the center prevents them from burning while the crumble crisps up around the edges.
- This dish can be prepared a day ahead; simply assemble and refrigerate, then bake before serving.
- For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower.
