Vanilla Sweet Potato Casserole with Praline Topping
Ingredients
Filling:
2 1/2 pounds sweet potatoes, about 4 to 6 medium total*
Olive oil spray
1/2 cup fat free milk , or milk alternative such as almond
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
2 large eggs, beaten
Topping:
2/3 cup coarsely chopped pecans or walnuts
2 tablespoons all-purpose flour or gluten-free flour
1/4 cup quick-cooking rolled oats, or gluten-free oats
3 tablespoons brown monk fruit sweetener
1/8 teaspoon ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons melted butter, or coconut oil
Directions
Preheat the oven to 375 degrees F. Prick potatoes with a fork and place on a sheet pan.
Bake until tender, about 1 to 1 hour and 15 minutes. Set aside and let cool enough to handle.
Meanwhile spray a 9 x 9 inch pan, 9 inch pie pan, or or 2 quart safe baking dish and set aside.
Remove all the potatoes from the skin and mash with a fork or potato masher in a large mixing bowl.
Add the milk, maple syrup, salt, spices and eggs to the bowl and beat with a wooden spoon until uniform in texture.
Pour the mixture into the greased baking dish and smooth the top with a spatula.
In a medium mixing bowl, combine the nuts, flour, oats, brown sugar, cinnamon and salt.
Stir in the butter or coconut oil and mix well.
Sprinkle the mixture evenly across the top of the sweet potato mixture.
Bake for 30 minutes or until the top is golden brown. Remove from the oven and allow to cool for at least 5 minutes before serving.
