Clean Eating Sweet Potato Casserole
Serves: 12 servings
  • 4 medium sweet potatoes
  • ¾ cup pure maple syrup
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 cup pecans, chopped
  • ½ cup whole wheat flour
  • ¾ stick butter
  • 1 cup unrefined coconut sugar
  1. Wash the sweet potatoes and bake them in a 375 degree oven until tender, about 30-35 minutes. When they are finished cooking (and had a minute to cool) slice them open and scrape out the flesh into a large bowl.
  2. Add maple syrup, milk, eggs, vanilla, and salt. With a potato masher, mash them up just until combined - you don't want them to be too smooth.
  3. In a separate bowl, add chopped pecans, flour, butter and coconut sugar. With a pastry cutter or fork, mash together until completely combined and crumbly.
  4. Spread the sweet potato mixture into a baking dish and sprinkle the crumb mixture on top. If you are making the potatoes ahead of time, keep the topping in a ziplock bag and store both in the fridge. Then just add the topping right before baking.
  5. Bake uncovered in a 400 degree oven for 30 minutes, or until golden brown.
{serving size = about 1 cup - recipe makes 12 servings}

324 calories, 3.3g fiber, 4.7g protein

*Actual nutrition info may vary based on exact ingredients used. Find complete nutrition info on MyFitnessPal as FG8 Sweet Potato Casserole.
Recipe by Feel Great in 8 Blog at