My Healthy Sweet Potato Casserole is a lightened up version of a classic Thanksgiving side dish. You won't miss the marshmallow topping in this version! Creamy, fluffy sweet potatoes are baked to perfection and topped with a crumbly oatmeal pecan streusel. This dish can easily be made vegan and gluten free too!
Bake the sweet potatoes in the oven at 400F for 40-45 minutes until soft. Scoop out the flesh into a large mixing bowl. Lower the oven to 350°F.
Add the other ingredients and mix with a hand mixer until smooth. Pour into baking dish. Smooth out the top.
Mix topping ingredients together in bowl and stir in the melted butter with a fork. Scatter topping over the sweet potatoes.
Bake 30 minutes until filling is hot and topping is browned. Let cool 10 minutes before serving.
To make this recipe vegan, use coconut oil instead of butter in the topping. In the filling, use a nondairy milk like almond milk or oat milk. Instead of an egg, use a flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes then use it in the recipe as a substitute for 1 egg.
To make this recipe gluten free, use certified gluten-free oats and gluten-free flour (such as almond flour or a gluten-free flour blend) in the topping.