Sweet Potato Casserole

Sweet Potato Casserole
Sweet Potato Casserole

Sweet Potato Casserole

Recipes   Entrees     Gluten Free     Seasonal    

Ingredients

Filling
  • 3 cups mashed sweet potatoes or Yams
  • 1 cup Swerve Granular
  • 2 eggs beaten
  • 1 teaspoon vanilla extract OR seeds scraped from 1 vanilla bean
  • 1/2 cup whole milk
  • 1/2 cup melted unsalted butter
Pecan Granola
  • 1/4 cup Swerve Granular
  • 1/2 cup rolled oats
  • 1 egg white beaten
  • 1 cup chopped pecans

**for a spicier granola add ½ teaspoon cayenne pepper

Instructions

Granola
  1. Preheat oven to 300 degrees.
  2. Combine oats, Swerve sweetener, egg whites and pecans. Spread mixture on a large cookie sheet coated with cooking spray or parchment paper. Bake for 20-25 minutes stirring mixture every 5 minutes to prevent burning.
  3. Cool completely.
Casserole
  1. Combine all ingredients in a large bowl (except granola).
  2. Pour into a greased casserole dish. Sprinkle Pecan Granola liberally over the top of casserole.
  3. Bake at 350° for 30 to 40 minutes.

Makes about 8 servings.

Nutrition Facts

Serving Size 1 piece

Servings 8

Calories 300
Total Fat 23g
Total Saturated Fat 9g
Cholesterol 80mg
Sodium 60mg
Total Carbs 47g
Dietary Fiber 5g
Sugars 5g
Swerve 31g
Protein 6g
Net Carbs: 11g

Comments:

  • Anne

    Would it be ok to make this recipe without the oats and to substitute sugar free almond milk for the whole milk?

    • Swerve

      Hi Anne, both of those subs should work just fine! If your granola seems thin, you could add some more pecans or almond flour.

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