Sweet Potato Casserole

5 from 3 votes

This year bring something different to the Thanksgiving or Christmas dinner with this low carb, sugar-free sweet potato casserole. It tastes better than the original and has an amazing almond and pecan crumble topping. Everyone will ask for seconds!

Prep Time15

Cook Time40

Cooling Time5

Total Time1

Course: Side Dish

Cuisine: American

Keyword: best sweet potato casserole, casserole from sweet potatoes, easy sweet potato casserole, low carb sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potatoe casserole, sweet potatoes casserole, yam casserole, yummy sweet potato casserole

Servings: servings

Calories: 239kcal

Author: Scott Groth

Ingredients

For the Casserole:

2.5 cups sweet potatoes peeled and cubed
6 cups butternut squash peeled and cubed (seeds discarded)
3 tablespoons avocado oil
⅓ cup heavy cream
¼ cup butter melted
1 tablespoon erythritol
1 teaspoon vanilla extract
½ teaspoon cinnamon ground
½ teaspoon kosher salt
¼ teaspoon nutmeg shaved or ground
¼ teaspoon black pepper ground

For the Crumble Topping

½ cup almond flour
2 tablespoons butter melted
2 tablespoons pecans finely chopped
2 tablespoons erythritol
½ teaspoon cinnamon

Instructions

Roasting Instructions

Preheat the oven to 200°F (190°C) and line a rimmed baking sheet with parchment paper. Grease a pie plate with a few drops of melted butter and set it aside.
Peel the sweet potatoes and butternut squash, then chop them into 1-inch cubes.
Add the chopped sweet potatoes and squash to a mixing bowl. Drizzle with avocado oil, then sprinkle with salt and pepper. Toss until the pieces are evenly coated.
Arrange the vegetables in a single layer on the prepared baking sheet, leaving space between them for even browning. Set the mixing bowl aside for later.
Place the baking sheet in the oven and roast for 20 minutes, or until the vegetables are nicely browned.

Crumble Topping Instructions

While the vegetables roast, grab a small mixing bowl and add the dry ingredients for the crumble topping. Stir lightly with a fork.
Pour in the melted butter and gently mix with a fork until a crumbly texture forms. Set aside.

Assembling the Sweet Potato Casserole

Once the vegetables are roasted, remove the baking sheet from the oven. Transfer half of the roasted vegetables back into the mixing bowl.
Add the remaining casserole ingredients (excluding the crumble topping) and mash them roughly with a potato masher.
Gently fold in the rest of the roasted vegetables.
Use a spatula or wooden spoon to transfer the sweet potato mixture into the greased pie plate. Spread it out evenly.
Top the casserole with the crumble mixture, then return it to the oven and bake for 15 minutes, or until the crumble is golden brown and the sides of the casserole are bubbling.
Allow the casserole to cool for a few minutes on the counter before serving, letting it firm up slightly. Serve warm and enjoy!

Notes

Keep in mind that the yield on this is per 1/2 cup serving. Although we use quite a bit of the sweet potatoes and butternut squash, they lose a huge amount of volume when they are roasted and mashed.

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Nutrition