Skinny Sweet Potato Casserole

This is a Thanksgiving favorite around our house! Now, we will definitely be making the good ol' unhealthy version with 1 cup of butter and sugar for our actual Thanksgiving dinner, but this is nice healthy option to have on days we aren't celebrating Thanksgiving.  

Maple Pecan Topping

3 tablespoon maple syrup

6 tablespoons almond flour

1 1/2 tablespoon melted butter {I used I can't Believe It's Not Butter}

3/4 cup pecans, coarsely chopped

Sweet Potato Casserole

3.3 pounds sweet potato, peeled and cut into 1 inch cubes

3 tablespoons brown sugar

3 tablespoons maple syrup

1/4 cup unsweetened almond milk

6 tablespoons coconut oil or olive oil

6 tablespoons butter, room temperature {I used I can't Believe It's Not Butter}

1 teaspoon cinnamon

1/2 teaspoon salt

Instructions

Maple Pecan Topping

Mix all the ingredients for the maple pecan topping together and set aside until needed.

Casserole

Preheat oven to 350 degrees and prepare a casserole dish. Set aside.

In a large pot of boiling water, boil the sweet potato for 20 minutes until fork soft.

When the sweet potato is finished boiling, drain and mash. Add the rest of the ingredients and using the potato masher, mix all the ingredients together until they are incorporated, about 2 minutes of mashing.

Spoon sweet potato mix into the casserole dish and top with the Maple Pecan topping.

Bake for 30 minutes. Then, remove from oven. Allow to cool for 10 minutes and then serve.

A healthy serving would be 1/2 cup of the casserole.  

I hope you enjoy!

Much love ~ Becky