Skinny Sweet Potato Casserole with Brown Sugar Pecan Topping

This Skinny Vegan Sweet Potato Casserole with Maple Pecan Topping is a vegan, light and healthy twist to traditional sweet potato casserole. All the comfort food, less than half the calories!



3 12 lb (about 5 medium) sweet potato, peeled and cut into 1 inch chunks
13 cup honey
1 large egg
1 tsp ground cinnamon, divided
14 tsp ground nutmeg
18 tsp ground ginger
12 tsp sea salt, or kosher salt
1 tbsp dark brown sugar, or coconut sugar, packed
13 cup pecans, finely chopped


  1. Preheat oven to 350 degrees F (175 degrees C). Spray 2 quart baking dish with nonstick cooking spray.
  2. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put sweet potatoes in the basket, cover, and steam until tender, 20 to 25 minutes. Transfer potatoes to a bowl and cool slightly. Add honey, egg, 1/2 teaspoon cinnamon, nutmeg, ginger, and salt, then whip with an electric mixer until smooth. Spread sweet potato mixture in the prepared baking dish.
  3. In a small bowl, mix together brown sugar, pecans, and remaining 1/2 teaspoon cinnamon. Sprinkle topping over the potatoes.
  4. Bake for 40 to 45 minutes or until the sweet potatoes are hot and the topping starts to brown around the edges.

Source :

You May Like:  Alix’s Hamburger Casserole