Description
This Sweet Potato Casserole tastes like my mom’s, and that is the highest praise I can give it. THM XO
CLICK HERE if you’d like to try a low carb (THM S) Pumpkin Casserole!
Ingredients
SWEET POTATO LAYER
- 4 ½ cups mashed sweet potato (see note in instructions for how to prepare)
- 1/2 cup heavy whipping cream
- 1/2 cup unsweetened almond milk
- 6 tablespoons salted butter (melted)
- 2 eggs
- 2 tablespoons THM Super Sweet Blend
- 2 teaspoons vanilla extract
- 1 ½ teaspoons cinnamon
- 1/2 teaspoon salt
TOPPING
- 1 cup finely chopped pecans (I use my Tupperware Smooth Chopper!)
- 1 cup quick oats
- 1/2 cup oat flour
- 1/2 cup salted butter (melted)
- 1 tablespoon THM Super Sweet Blend
- 2 teaspoons molasses
Instructions
SWEET POTATOES: You’ll need 3-4 large sweet potatoes – about 1320g or nearly 3 pounds unpeeled. Cut the potatoes into chunks and boil them in water in a kettle on the stove until they’re completely tender. Drain, then use your hands to pull the peelings off. This is so much easier than peeling before cooking! Mash with a potato masher, then measure out 4 ½ cups (1100g) or somewhere thereabouts and continue with the recipe.
Add the rest of the Sweet Potato Layer ingredients to the mashed sweet potatoes and mix with a hand mixer (or an exuberant whisk) until homogenous. Spread evenly into a greased 9” x 13” glass baking pan.
Mix the topping ingredients together with a hand mixer or meat fork (it works). Spread evenly over the sweet potato layer.
Bake (uncovered) at 350° for 35 minutes (warm or room temperature sweet potatoes) or 45 minutes (cold sweet potatoes) or until the topping is starting to brown and the center of the casserole is jiggly but set. It should spring back a bit when pressed. Delicious warm or cold!
You can make the casserole ahead and reheat, but it’s best fresh.
Notes
Want a smaller batch? Try a half size batch in an 8” x 8” pan.
Sweetener: Feel free to use your favorite low glycemic sweetener to taste in place of the THM Super Sweet Blend.
Quick oats: I prefer quick oats to old fashioned oats in this recipe. Quick oats used to be considered off plan for Trim Healthy Mamas, but the stance on that changed in 2015 (as long as you have protein in your meal to help blunt a blood sugar spike).
Oat flour: I make my own oat flour by grinding oats to a flour consistency in a Vitamix blender. Measure after grinding.
Molasses: This is allowed on the Trim Healthy Mama plan in small amounts (1/4 teaspoon per serving) for flavor. I like Grandma’s brand molasses from Walmart or a local grocery store. Blackstrap molasses is recommended I believe, but the nutrition info isn’t that different from Grandma’s and I don’t like the taste nearly as well. Molasses IS technically a sweetener, but it’s not refined sugar and is only used in a small amount for flavor so I’m still calling this recipe sugar free. 😉
Allergy info: gluten free (use gluten free oats and oat flour)
This recipe is an update of the Sweet Potato Casserole recipe on page 125 of Necessary Food. This recipe makes a 9″ x 13″ pan instead of an 8″ x 8″ pan. There are some other small tweaks for balanced flavor and sweetness, and the streusel topping has a more authentic texture.
This recipe was first published to the blog on November 23, 2015. It was updated November 2021.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Bake
- Cuisine: THM XO, sugar free
