Healthy Sweet Potato Casserole

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This Healthy Sweet Potato Casserole features creamy sweet potatoes, butternut squash, and a crunchy oat-pecan topping—perfect for a lighter, cozy side dish! See Recipe

Ingredients

[Sweet Potatoes] 2 lbs sweet potatoes, peeled and cut into chunks 1 lb butternut squash, peeled and cut into chunks (or more sweet potato) 1/3 cup reduced fat milk (or almond milk) 3 tbsp melted butter 2 tbsp pure maple syrup 1 egg 1 tsp vanilla extract 1 tsp cinnamon 1 tsp kosher salt 1/4 tsp nutmeg 1/4 tsp black pepper [Topping] 1/2 cup rolled oats 1/4 cup white whole wheat flour 1/3 cup brown sugar 1/2 cup chopped pecans 1/4 tsp cinnamon 1/4 tsp kosher salt 1/4 cup cold unsalted butter, chopped into small pieces See Recipe Now

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Step 1 Bring a large pot of water to a boil. Add the sweet potatoes and butternut squash. Cook until fork tender, about 20-25 minutes. See Recipe

Step 2 Drain the potatoes. Add the potatoes to a large bowl with the milk, butter, maple syrup, egg, vanilla extract, cinnamon, kosher salt, nutmeg, and black pepper. Use a hand masher or electric mixer to mash until smooth and creamy. See Recipe

Step 3 Preheat the oven to 375 degrees. To make the topping, combine the flour, oats, brown sugar, pecans, cinnamon, and salt. Add the butter and use your hands to combine the mixture until it is crumbly. See Recipe

Step 4 Add the sweet potato mixture to a casserole dish coated with cooking spray. Sprinkle the crumble on top of the sweet potato mixture. Bake for 25-30 minutes until the crumble is golden brown. Let cool for 5-10 minutes. See Recipe

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