Sweet Potato Casserole
Rated 3.7 stars by 18 users
Category
Sides, Holiday
Servings
10
Prep Time
10 minutes
Cook Time
85 minutes
Calories
438
A staple on many holiday tables, the typical sweet potato casserole is a sugary mix of mashed sweet potatoes dressed with fall spices, butter, and marshmallows. Our tasty take on this traditional Thanksgiving recipe is made without cane sugar or corn syrup for a side dish that's less sweet but every bit as rich, spiced, and decadent as the traditional one.
Primal Kitchen
Ingredients
5 lbs. sweet potatoes
2 eggs
1/4 cup coconut sugar
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2 scoops Primal Kitchen Vanilla Coconut Collagen Fuel (or Snickerdoodle)
1 tsp. cinnamon (if not using Snickerdoodle Collagen Fuel)
1/4 cup ghee, melted
1 tsp. salt
1 cup pecans, chopped
1 cup walnuts, chopped
1/4 cup coconut sugar
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1 scoop Primal Kitchen Vanilla Coconut Collagen Fuel (or Snickerdoodle)
1/4 cup almond flour
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1/4 cup Primal Kitchen Avocado Oil
1/2 tsp. salt
For the spiced nut topping:
Directions
Preheat oven to 350ºF. Peel sweet potatoes and cut into 1-inch thick pieces.
Cover cut sweet potatoes with about an inch of water. Turn heat to high, cover, and bring water to a boil. Turn heat down to medium high and remove lid. Cook for 20-25 minutes, or until potatoes are fork tender.
Drain the water from the sweet potatoes, and transfer to a large mixing bowl. Mash the sweet potatoes with a potato masher or wooden spatula.
To the mashed sweet potatoes, add 2 eggs, coconut sugar, Collagen Fuel, cinnamon (if not using Snickerdoodle Collagen Fuel), ghee, and salt.
Use a handheld mixer on low speed, or a regular whisk, to mix all of the ingredients into the mashed sweet potatoes.
Spray a 9x13-inch baking dish with Primal Kitchen Avocado Oil Spray. Pour the mashed sweet potato mix into the dish. Use a spatula to even out the mixture so it sits in an even layer.
Bake sweet potato casserole for 30 minutes at 350ºF.
While the casserole bakes, prepare the spiced nut topping: Add pecans and walnuts to a mixing bowl. Add coconut sugar, Collagen Fuel, almond flour, avocado oil, and salt. Stir to combine.
Remove casserole from the oven. Top with spiced nut mixture in one even layer. Bake for an additional 20 minutes at 350ºF.
Remove the casserole from the oven, and turn oven to broil. Place the casserole under the broiler for 30-60 seconds to brown the nuts. Be careful to watch it closely so you don't burn the topping.
Let cool for a few minutes before serving.
Recipe Video
Recipe Note
- Nutritional information calculated using Cronometer.
- To cook sweet potatoes in an Instant Pot: Place cut sweet potatoes in the Instant Pot and cover with 1 cup of water. Secure the lid, then turn on manual or pressure cook and cook for 8 minutes. When finished cooking, release the steam, then open the lid.
Nutrition
- Serving Size
- 1 serving
- Calories per serving
- 438
- Carbs
- 38 grams
- Fat
- 30 grams
- Protein
- 9 grams
A browned marshmallow-topped casserole is enough to draw any kid or kid-at-heart to the holiday buffet table to scoop up mashed sweet potatoes topped with caramelized, sugary fluff. Disguised as a holiday side dish but actually more like a dessert, traditional sweet potato casserole adds sugary sweetness to a Thanksgiving dinner plate filled with savory roasted meat, salty gravy, buttery mashed potatoes, and snappy green beans.
Our "a little better" version of sweet potato casserole forgoes the marshmallow layer, favoring a sweet, spiced, salty, nut-based topping that adds texture and complexity to the cinnamon-infused taters below. We skipped the usual copious amounts of brown sugar and made a sensible swap for plant-based coconut sugar. Our delicious Vanilla Coconut Collagen Fuel® in the mashed sweet potatoes and crumble topping adds a touch of extra flavor and holiday sweetness that everyone at your holiday table will appreciate.
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