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Lighter Carolina Sweet Potato Casserole

Cook: 40 min
Total: 1h 40 min

Ingredients

Filling
  • 4 sweet potatoes (~520g)
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cardamom *
  • 1/4 cup coconut sugar
  • 2 eggs, lightly beaten
  • 3 tablespoons oat flour
    • or use AP flour
Topping
  • 1 cup crushed pecans
  • 5 tablespoons oat flour
    • AP flour
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup coconut sugar

How to Make Sweet Potato Casserole

Step 1

Roast the Sweet Potatoes

Preheat the oven to 400°F. Wash the sweet potatoes, pat them dry, and poke a few holes in them with a fork. Place them on a parchment-lined baking tray and roast until fork-tender, about 1 hour.

Step 2

Prepare the Filling

Once the sweet potatoes are soft and cool enough to handle, peel off the skin and transfer the flesh to a large mixing bowl. Reduce the oven temperature to 350°F.

Step 3

Mix the Ingredients

Add the melted butter, vanilla extract, shredded coconut, cardamom, coconut sugar, eggs, and oat flour to the bowl. Mash everything together using a potato masher or a hand mixer. A hand mixer will create a fluffier texture by incorporating air into the filling.

Step 4

Assemble the Casserole

Lightly spray a small casserole dish with nonstick spray, such as avocado oil. Spread the sweet potato filling evenly in the dish.

Step 5

Prepare the Topping

In a separate bowl, mix together the crushed pecans, oat flour, melted butter, and coconut sugar. Evenly distribute the topping over the sweet potato filling.

Step 6

Bake to Perfection

Bake uncovered at 350°F for 30 minutes or until the topping is golden brown and crispy.

Step 7

Cool and Serve

Let the casserole cool for at least 15 minutes before serving. Enjoy warm, and don’t forget—the leftovers taste amazing hot or cold!