Sweet Potato Casserole

One of my all-time favorite dishes is our holiday sweet potato casserole. The problem is, since I’ve gone keto, I’ve been hard-pressed to enjoy it until this year, when, in desperation, I made it using allulose. It’s a sugar-free sweetener that tastes exactly like sugar with no impact. Holy. Cow. People. It’s better than the original!

The trick is in the base, too. I like to roast the sweet potatoes in the oven at 400 degrees for 1 hour. Toss them in the cold oven, then turn it on--helps them cook up sweeter. They slip out of their skins and are perfect.

INGREDIENTS

Souffle:

  • 3 large sweet potatoes

  • 1/4 teaspoon salt

  • 1/4 cup butter (melted)

  • 2 eggs

  • 1 teaspoon vanilla

  • 1/2 teaspoon ground cinnamon

  • 1/2 cup allulose (or white sugar if you’re a purist)

  • 2 tablespoons heavy cream

  • 1/8 teaspoon cayenne pepper

Topping:

  • 1/4 cup butter (softened)

  • 3 tablespoons Almond flour

  • 1/2 cup allulose or SF brown sugar (or 3/4 cup packed brown sugar)

  • 1/2 cup chopped pecans

DIRECTIONS

  1. Preheat oven to 350 and grease a 9x13 pan with butter

  2. In a large bowl, mash the sweet potatoes

  3. Mix in salt, butter, eggs, vanilla

  4. Add sugar, cream, and cinnamon

  5. In a separate bowl, make the topping by mixing all the ingredients into a coarse meal

  6. Spread sweet potato mixture in the pan

  7. Sprinkle with topping, spreading evenly

  8. Bake for 30-35 minutes until top is crusty and bubbling.

Sides, DessertsJ.T. EllisonComment