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Maple-Nut Sweet Potato Casserole

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SERVES: 8

SERVING SIZE: 1/4 cup

COOK TIME: 35 Min

It doesn't have to be a holiday in order for you to put together this scrumptious Maple-Nut Sweet Potato Casserole, but it sure would be an easy Thanksgiving recipe! Whenever you decide to serve it, we think this side will be a crowd-pleasing favorite!

What You'll Need

1 (29-ounce) can sweet potatoes, drained
1/2 cup egg substitute
1 teaspoon maple extract* (see Note)
1/4 cup chopped pecans
1/4 cup quick-cooking oats*
2 tablespoons light brown sugar
1 tablespoon all-purpose flour*
2 tablespoons light butter, softened

What to Do

Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
In a large food processor, blend together the sweet potatoes, egg substitute, and maple extract until smooth. Spread the mixture in the baking dish.
In a small bowl, combine the remaining ingredients except the cooking spray until crumbly. Sprinkle evenly over the top of the potato mixture. Spray the top of the mixture with nonstick cooking spray.
Bake for 30 to 35 minutes, or until the top is golden. Serve immediately.

Notes

To make this a gluten-free recipe, use nonstick cooking spray with no flour added, gluten-free extract, Irish oats, and tapioca flour instead of all-purpose flour.
Although the maple flavor is nice in here, if you don't have maple extract on hand, you can always substitute sugar-free maple syrup.
If you like this recipe, be sure to check out the rest of our collection of easy casserole recipes for more mouthwatering goodness!

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Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 186
Calories from Fat 38
Total Fat 4.3g 7 %
Saturated Fat 1.1g 6 %
Trans Fat 0.0g 0 %
Protein 7.6g 15 %

Amount Per Serving % Daily Value *
Cholesterol 3.8mg 1 %
Sodium 113mg 5 %
Total Carbohydrates 34g 11 %
Dietary Fiber 2.2g 9 %
Sugars 9.1g 0 %

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jlf3563 6982455

Nov 24, 2016

This was SO good!! I don't have a food processor yet and did make these with my blender. THIS was the recipe I used the TBSP of Sugar-Free Maple Syrup instead of the extract, and it turned out great!