Sweet Potato Casserole
This gluten-free Sweet Potato Casserole is a holiday season must! Fresh sweet potatoes, warming spices, and a honey walnut topping make this a perfect side dish for any table. This easy, lightened up casserole is a sweet and savory twist on a holiday favorite.
Servings: 10 servings
Calories: 233kcal
Ingredients
- 3.5 lbs. sweet potatoes (4-5 potatoes) peeled and cut into chunks
- 3 Tbsp. butter or coconut oil
- 1/4 cup almond milk almond, coconut or regular based on preference
- 2 large eggs
- 1/3 cup honey 113g
- 1 tsp. pure vanilla extract
- 1 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
Topping
- 1/2 cup chopped walnuts 60g
- 2 Tbsp. honey 42g
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit and grease a 9×13-inch casserole dish.
- In a large pot, cover the sweet potato chunks with water. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are tender when poked with a fork (about 20-25 minutes). Drain and let them cool for a few minutes.
- In a large bowl, mash the sweet potatoes with a potato masher or hand-held mixer ensuring a smooth texture. For best results on a super creamy texture, use a hand mixer.
- Add butter, milk, eggs, honey, vanilla extract, salt, cinnamon, and nutmeg to the mashed sweet potatoes. Mix until well combined. Transfer the sweet potato mixture into a greased 9×13-inch baking dish.
- In a separate bowl, combine the walnuts and honey and mix to evenly combine. Evenly sprinkle the walnuts over the sweet potato mixture followed by cinnamon and salt. I like to pour the cinnamon in my palm and evenly spread it over the top. You will need to work the nuts around the top as they will be sticky.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the casserole is hot. Remove from the oven, serve and enjoy.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Swap out walnuts for pecans or other desired nut.
- Any nut milk or regular milk will work, I prefer unsweetened vanilla almond milk.
- Use maple syrup or brown sugar in place of honey.
Nutrition
Serving: 185g | Calories: 233kcal | Carbohydrates: 33g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 46mg | Sodium: 293mg | Potassium: 447mg | Fiber: 5g | Sugar: 18g
