prettier (and healthier!) sweet potato casserole

November 14th, 2011 · 14 Comments

When I saw this casserole on How Sweet It Is, I wondered if it tasted as good as it looked. The presentation certainly was gorgeous and the idea of chopping pecans with oatmeal and nuts to make a crumble topping was brilliant. I could not wait until Thanksgiving day to make this recipe.

I halved the recipe and cooked it in a mini-springform pan as a trial run. I ate a scoop for lunch and took the rest to share with friends. They each grabbed a spoon and before long the entire dish had disappeared. I thought the casserole could use a little more sugar, another deemed it just right and another friend said that he’d reduce the sugar a bit. So that settles it. You’ll have your own opinions, so taste the sweet potato mixture before you top it with the crumble. I also thought a little orange zest would add a fun kick to this dish. Someone in our group playfully threatened to stab me with a fork when I mentioned this. If you want to try the orange zest, maybe you should run it by your family before you do. :)

Not only is this sweet potato casserole delicious, it is WAY healthier for you than the traditional Thanksgiving sweet potato casserole. I never realized just how much butter normally goes into this dish. <insert artery clogging noises here!> This recipe calls for a couple of tablespoons of butter and a bit of cream to give it a rich flavor without overloading it with calories. I have noted in the recipe where I think you could cut back if you really want your Thanksgiving sweet potato casserole to be even healthier!

prettier (and healthier!) sweet potato casserole

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Yield: enough to serve 6-8 people

prettier (and healthier!) sweet potato casserole

Source: How Sweet It Is

This is my new favorite Thanksgiving side dish! Yum, yum! :)

Ingredients

sweet potato layer

2 pounds sweet potatoes, peeled and cubed

2 tablespoons brown sugar

2 tablespoons maple syrup

1/3 cup half-and-half or heavy cream (I used the latter... bring on those calories!)

2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 tablespoons butter (trying to cut back on calories? This butter adds richness, but is not absolutely necessary to the success of the dish!)

1 tsp freshly grated orange zest, optional for those who are adventurous

oatmeal, coconut and pecan crumble

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

1 cup mini marshmallows**

**PS Don't have mini marshmallows? Don't sweat it! Just cut large marshmallows in half and place them cut-side down. And if you don't like marshmallows, just double the recipe for the strudel topping and sprinkle it over the entire casserole!

Instructions

Peel and cut the sweet potatoes into 1 1/2 inch cubes. Add to a pot with cold water, then bring to a boil. Cook until potatoes are fork tender, about 20-30 minutes, then drain.
Preheat oven to 375 degrees F.
In the bowl of an electric mixer (or a large bowl, using a hand mixer), add sweet potatoes and all the remaining ingredients – sugar, syrup, cream, vanilla extract, spices, salt, butter and orange zest (if using). Mix on low speed until combined about 30 seconds. Mix on medium speed for another 1-2 minutes, until potatoes are whipped. Spread in a well greased oven-safe pan or dish. (I recommend a 9-inch tart pan or springform pan).
Combine oats, flour, pecans, coconut, spices and salt in a bowl and mix to thoroughly combine. Add in softened butter and use your hands to completely moisten the mixture and clump it together. Sprinkle the crumble around the outside of the dish, leaving room in the center for marshmallows. Add marshmallows to the middle. Bake for 20-25 minutes, or until crumble is golden and marshmallows are gooey.
Serve immediately.

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

http://www.dishingthedivine.com/2011/11/14/prettier-and-healthier-sweet-potato-casserole/

Tags: 60 min or less

14 responses so far ↓

1 LeAnn // Nov 14, 2011 at 7:34 pm

That IS pretty! Sounds yummy too.
2 Wildheart // Nov 14, 2011 at 10:22 pm

Wow this looks amazing! I haven’t baked in a while, but I’m thinking of making this with pumpkin for Thanksgiving. Do you think it will taste the same?
3 Paula // Nov 14, 2011 at 11:15 pm

Wildheart -I don’t recommend it. Pumpkin has a very different texture is not nearly as sweet as sweet potatoes. My mother tried doing a pumpkin-for-sweet-potato-switch lately in another dish and was sorely disappointed.
4 Jesica @ Pencil Kitchen // Nov 14, 2011 at 11:51 pm

Wow.. When you said casserole, I couldn’t believe it until I see it! YUM! love that marshmallow too! and pecans with sweet potato.. that.. moist with crunchy attitude! love it!
5 jess white @athriftyfoodie // Nov 15, 2011 at 7:09 am

I’ve been looking for something to make for my very british thanksgiving, ths looks perfect!
6 Sally // Nov 15, 2011 at 11:17 am

This looks so good that I just want to reach through the screen and grab a scoop!
7 michael James // Nov 15, 2011 at 7:38 pm

Sweet potato casserole just got a whole lot better. Thank you for that recipe! Like any great desert, almost every crumb was eaten soon after supper was finished. Holiday cooking is great, because you can make dishes that are technically deserts like this. One thing that I love is saving money when shopping for the ingredients. Before I shop now I check this site for coupons, deals, and incentives for the items I need. The last time I shopped I was able to save a bunch. I was pretty happy about that. Every dollar counts! Check this website out before you shop next time. http://www.quickandeasycoupons.com
8 Deena @ stay at home FOODIE // Nov 15, 2011 at 9:01 pm

Gorgeous!
9 Amanda // Nov 20, 2011 at 11:17 am

Wow, this looks so good! Great presentation as well! If you’re a fan of sweet potatoes, please check out my recipe for slimmed down sweet potato gratin with granola topping… http://bit.ly/sweetpotatogratin

Thanks!
10 Pieper // Nov 17, 2012 at 11:47 am

I’ve never used a springform pan before but plan on making this recipe in one. Will everything hold upright ok when the it’s taken out? I just can’t imagine it doing so, and can only imagine everything gushing everywhere…
11 Paula // Nov 17, 2012 at 12:27 pm

Pieper,

Grease the pan well and let it cool for a few minutes before you remove the springform pan and it’ll look just like mine does in the picture.
12 Christine // Nov 20, 2012 at 8:25 am

This looks awesome! I never thought about putting coconut with sweet potatoes before. What a great idea.

Will instant oats work just as well? Also, If I were to add orange juice would it ruin the consistancy and not stand up well out of the springform pan?

Thanks. I can’t wait to try this!
13 Paula // Nov 21, 2012 at 9:48 pm

Christine,

I honestly can only speak to a recipe as I’ve made it. I don’t know how any of your suggestions will effect the outcome, but feel free to play around and report back!
14 Mary // Apr 22, 2013 at 12:42 pm

Why not sub milk for the 1/2&1/2 ? Less rich but a whole lot healthier! I just won’t use cream!