Friday Foodspiration: Sweet Potato Crunch Casserole

Sweet Potato Crunch Casserole


A sweet dessert like side dish.  Packed with

vitamin A and protein, this is a healthier

version of your traditional holiday sweet

potato dish.

Light, creamy, and crunchy all at the same

time.  What more could you ask for?  You

won’t miss the marshmallows!


     2 lbs sweet potatoes peeled and chopped

     1/2 cup coconut or almond milk

     2 tbsp coconut butter (or coconut oil)

     1/2 tsp vanilla extract

     1 tsp cinnamon

     1/4 tsp nutmeg

    1/2 tsp salt, divided

     1 large egg beaten

     1 cup old fashioned oats

     2/3 cups chopped, pecans

     2 tbsp flour (I used oat flour)

     2 tbsp maple syrup

     2 tbsp coconut oil


1. Preheat oven to 375 degrees

2. Place potatoes in a sauce pan covered with water

and bring to a boil.  Simmer 6 minutes until tender.

3. Drain potatoes and place in bowl.  Add milk, butter,

vanilla, cinnamon, nutmeg, 1/4 tsp salt, and egg.

4. Beat with mixer until creamy.

5. Spread mixture into the bottom of 9×9 square pan

or pie plate coated with cooking spray or oil.

6. Combine remaining ingredients in a bowl.  Toss to


7. Sprinkle oat mixture over potatoes.

8. Bake for 20 minutes until surface is golden.

*Drizzle with additional tbs maple syrup for a sweeter dish.