Description
Transform your holiday table with this nutrient-dense, wholesome sweet potato casserole. By roasting sweet potatoes to concentrate their natural sugars and swapping heavy cream for protein-packed Greek yogurt, this dish achieves a velvety texture and rich flavor profile without refined additives. Topped with a crunchy, fiber-rich pecan crust and a hint of warm cinnamon, it provides a balanced, satisfying experience perfect for any festive gathering or cozy family dinner.
Ingredients
4 cups sweet potatoes, roasted and mashed
1 cup plain Greek yogurt
2 large eggs, lightly beaten
1/2 cup raw pecans, chopped
2 tablespoons maple syrup
1 teaspoon Ceylon cinnamon
Instructions
Preheat your oven to 400°F (200°C).
Roast the sweet potatoes until soft, then scoop out the flesh and mash until smooth.
In a large bowl, combine the mashed sweet potatoes, Greek yogurt, and eggs; mix until well incorporated.
Transfer the mixture to a lightly greased baking dish.
In a small bowl, toss the chopped pecans with maple syrup and cinnamon.
Spread the pecan mixture evenly over the sweet potato base.
Lower the oven temperature to 375°F (190°C) and bake for 45 minutes until the center is set and the topping is golden brown.
Notes
Ensure your sweet potatoes are roasted rather than boiled to retain maximum natural sweetness and flavor concentration. If the topping browns too quickly, tent the dish loosely with foil during the last 15 minutes of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 45
- Category: Seasonal Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 9g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg