Soft mashed sweet potatoes unite with buttery flavor, sweetener, and a crispy topping in this amazing sugar free sweet potato crunch recipe that is great for Thanksgiving or any other day.
At our old church, I was in charge of setting out the food for our annual Thanksgiving meal. This means I got to see lots of traditional dishes go through the kitchen and some more unique ones as well. One year, someone brought a sweet potato crunch casserole that was absolutely amazing. But, alas, it was FULL of LOTS of sugar (probably partly why it tasted so great!).
When I got home after that Thanksgiving meal, I asked who had made it and if I could get the recipe. The lady who made it graciously shared that recipe and I set out to make it Trim Healthy Mama friendly.
Cooking the Sweet Potatoes
This recipe calls for three cups of cooked, peeled, and mashed sweet potatoes. There are of course several ways to achieve this.
Personally, I like to roast the sweet potatoes. I poke a few holes with a fork, wrap them in aluminum foil, then pop them in a 400° F oven for about an hour or until soft when stabbed with a fork. Then I let them cool off until touchably warm and pull off the skins.
Another method with similar results to roasting is to microwave them. Poke the sweet potatoes with a fork, put them on a microwave safe plate, and pop in the microwave. Nuke them until they’re soft (about 15 minutes, give or take, depends on your microwave).
Yet another method is to boil them. Peel the sweet potatoes with a potato peeler, cut into one-inch chunks, and put in boiling water until soft then drain.
Sweet Potato Crunch
Ingredients
For Casserole
- 3 cups cooked, peeled, and mashed sweet potatoes (about 1½-2 pounds)
- ½ cup plain unsweetened almond or cashew milk
- ¼ cup Gentle Sweet
or equivalent sweetener - 3 egg whites
- 2 tablespoons salted
b utter, melted - 1 teaspoon
pure vanilla extract
For Crumble Topping
- 1 cup
allulose or equivalent sweetener - ½ cup
sprouted white wheat flour ( or regular sprouted wheat flour) - ¼ cup plain unsweetened almond or cashew milk
- 2 tablespoons salted butter, melted
- 1 tablespoon unsulphured blackstrap molasses
- ¼ teaspoon mineral salt
Instructions
- Preheat oven to 350° F. Prepare an 8" by 8" baking dish by lightly coating it with nonstick coconut oil spray.
- In a medium bowl, mix together all of the casserole ingredients. Spread into the prepared baking dish.
- In a small bowl, mix together all of the crumble ingredients. Sprinkle over the top of the casserole. Sprinkle with chopped pecans if you desire (this makes the dish a Crossover on Trim Healthy Mama).
- Bake for 40 minutes.
Made this this year and for the past couple Thanksgivings. Tastes just like the unhealthy Gooseberry Patch version. Thanks, TJ!
Could I use acorn squash?
Sure you can give it a try. Let me know how it works. 🙂
Loved it, TJ!