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<\/p>\nThis lightened-up Vanilla Sweet Potato Casserole with roasted, mashed sweet potatoes and a praline topping is a wonderful Thanksgiving side dish.<\/p>\n
<\/noscript> Vanilla Sweet Potato Casserole<\/h2>\nThis healthy sweet potato casserole has all the wonderful Thanksgiving flavors you crave for the holiday table. It\u2019s a lighter version of the classic recipe with a layer of creamy, spiced sweet potatoes topped with a nutty pecan oat crumble. It\u2019s loaded with vanilla and cinnamon \u2013 you\u2019ll love it! I also have this old- fashioned Sweet Potato Casserole with Marshmallow recipe or Mashed Sweet Potato Brulee. Perfect to serve with my Dry Brine Turkey!<\/p>\n
<\/noscript><\/h2>\nSweet Potato Casserole Ingredients<\/h2>\n First up, let\u2019s talk about what you\u2019ll need for the filling:<\/p>\n
\nSweet Potatoes:<\/strong> You\u2019ll need 2 \u00bd pounds (about four to six medium potatoes).<\/li>\nMilk:<\/strong> I made it with fat-free milk, but 1% or 2% would work. Or, if you want to keep it dairy-free, try it with almond milk or another milk alternative.<\/li>\nMaple Syrup<\/strong> for a bit of sweetness<\/li>\nVanilla:<\/strong> Use two teaspoons of extract.<\/li>\nSalt<\/strong> to balance out the sweetness<\/li>\nCinnamon<\/strong> for warm holiday flavor<\/li>\nEggs<\/strong> to bind the casserole and improve the texture<\/li>\n<\/ul>\nNext up \u2013 the praline topping!<\/p>\n
\nNuts:<\/strong> Choose chopped walnuts or pecans.<\/li>\nFlour:<\/strong> If you\u2019re gluten-free, swap all-purpose flour for gluten-free.<\/li>\nOats:<\/strong> Get quick-cooking or gluten-free oats.<\/li>\nBrown Monk Fruit Sweetener:<\/strong> Substitute it for stevia or brown sugar.<\/li>\nSeasoning:<\/strong> Just a little cinnamon and salt enhances the flavor.<\/li>\nButter:<\/strong> Melted butter or coconut oil will work.<\/li>\n<\/ul>\nHow to Make Vanilla Sweet Potato Casserole<\/h2>\n I tested out this easy sweet potato casserole a few ways. First, I boiled the sweet potatoes, but I loved it better with roasted ones since they caramelize and get sweet in the oven.<\/p>\n
\nSweet Potatoes:<\/strong> Preheat the oven to 375\u00b0F, prick the potatoes with a fork, and place them on a sheet pan. Bake for an hour or so until tender and set aside to cool. Peel off the skin, and mash them with a fork in a large bowl.<\/li>\nCombine<\/strong> the milk, maple syrup, salt, spices, and eggs with the potatoes, and pour the mixture into a greased baking dish.<\/li>\nTopping:<\/strong> Stir the nuts, flour, oats, brown sugar, cinnamon, and salt together and then mix in the butter or coconut oil. Sprinkle the praline mixture across the top of the sweet potato casserole.<\/li>\nBake<\/strong> for 30 minutes until the top is golden brown. Remove it from the oven and allow it to cool for at least five minutes before serving. Refrigerated leftovers will last four or five days.<\/li>\n<\/ul>\nMake Ahead Tips<\/h2>\n If you\u2019re hosting Thanksgiving, it\u2019s essential to do some prep ahead of time. You can bake, peel, and mash the sweet potatoes a couple of days in advance. You could even make the potato mixture and topping a day before, but I\u2019d wait to sprinkle the praline topping over the casserole until right before baking.<\/p>\n
Do you put eggs in sweet potato casserole?<\/h2>\n You definitely don\u2019t want to skip the eggs in your casserole. They bind all the ingredients together, resulting in a fluffier texture that\u2019s not dense. Just make sure to cool the potatoes first so the eggs don\u2019t scramble when you mix them in.<\/p>\n
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<\/noscript> <\/noscript> <\/noscript><\/p>\nMore Thanksgiving Side Dish Recipes You\u2019ll Love:<\/h2>\n Your comments are helpful! If you\u2019ve tried this healthy Vanilla Sweet Potato Casserole<\/strong> recipe or any other on Skinnytaste, don\u2019t forget to rate the recipe<\/strong> and leave me a comment<\/strong> below. And if you took a photo of it, share it with me on\u00a0Instagram\u00a0so I can reshare it on my Stories!<\/p>\n\n
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Vanilla Sweet Potato Casserole with Praline Topping<\/h2>\n 6<\/span><\/p>\n\n218<\/span> Cals<\/span><\/span> \n4.5<\/span> Protein<\/span><\/span> \n35<\/span> Carbs<\/span><\/span> \n8.5<\/span> Fats<\/span><\/span>\n<\/p>\n