Sweet Potato Casserole

Sharon's Healthy Recipes

A yummy but healthy sweet potato casserole. No need to feel deprived at holiday time…or anytime you’re hungry for sweet potatoes.


3 cups cooked, mashed sweet potatoes
2 eggs, beaten
1/3 cup honey
1/2 cup heavy cream or coconut milk
1/3 cup melted butter
1 tsp. vanilla extract
1 cup unsweetened coconut
1 cup chopped pecans
1/3 cup spelt or whole wheat flour
1/3 cup Sucanat
1/3 cup melted butter

No of Servings: 8     Preparation Time: 40 minutes     Cooking Time: 45 minutes


Mix sweet potatoes together with beaten eggs, honey, cream, butter and vanilla. (Can use a mixer or food processor.) Pour into buttered casserole dish. Mix topping ingredients together (except melted butter) and crumble over top. Casserole can be covered and refrigerated or frozen if desired. When ready to bake, pour 1/3 cup of melted butter over top. Bake at 350 for about 45 minutes until hot and set.


An easy way to cook sweet potatoes is to wash them and put them in a crockpot on high until soft. Allow to cool and peel. Coconut milk comes in a can and is found in health food stores or in the ethnic food section of regular grocery stores. Sucanat is unrefined sugar cane found in health food stores. It’s light brown in color and granular in texture.

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Are You My Little Sweet Potato?

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