After trying a version of this non-traditional sweet potato casserole, which uses a crunchy pecan topping, I was done with marshmallows. And I love marshmallows! But this Clean Eating Sweet Potato Casserole is just so much better!
Servings : 8
Ingredients
Casserole
- 5 sweet potato medium
- 1/2 cup unsalted butter melted
- 1/3 cup milk
- 1/2 cup honey
- 1 tsp vanilla extract
- 2 egg beaten
- 1 tsp salt
Topping
- 1/2 cup unsalted butter
- 1/3 cup honey
- 2/3 cup 100% whole wheat flour
- 1 cup pecans
Instructions
Casserole
- Peel sweet potatoes and cut into large chunks. Add potatoes to a medium saucepan, and cover with water. Bring to a boil. Boil 20-30 minutes or until potatoes are soft. Drain.
- Preheat oven to 350.
- Mix cooked potatoes, 1/2 cup butter, milk, 1/2 cup honey, vanilla, beaten eggs, and salt. Spread mixture evenly into a greased 9 inch square casserole dish. Bake at 350 for 45 minutes.
Topping
- In a food processor, finely chop pecans. Mix chopped nuts, 1/2 cup softened butter, honey, and flour until well combined. Spread over baked casserole. Return to oven and bake an additional 15 minutes or until topping is browned and crispy.
Notes
If you have an Instant Pot, feel free to cook the potatoes in that. Peel and chop potatoes as directed, and place in instant pot insert with 1 cup water. Seal, set for manual and 15 minutes. Allow for natural pressure release. Drain potatoes before mashing.
Tried this recipe?Let us know how it was!
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