Lean Baked Sweet Potato Casserole (Light Holiday Version)

Ingredients

Sweet Potatoes

• 3 large sweet potatoes (about 2 lbs), peeled and cubed

• 1 tbsp avocado oil

• 2 tbsp agave syrup (or honey for extra shine)

• 1 tsp vanilla extract

• ½ tsp cinnamon

• ¼ tsp pink salt

• ¼ cup unsweetened almond milk (more as needed for creaminess)

Light Crisp Topping

• 2 tbsp almond flour

• 1 tbsp melted light butter

• 1 tbsp agave syrup

• 1 tbsp chopped pecans (optional garnish)

Instructions

1. Preheat oven to 375°F. Lightly spray a small baking dish with avocado oil.

2. Bring a pot of water to a boil and add the cubed sweet potatoes. Cook 12–15 minutes until fork-tender.

3. Drain well, then transfer potatoes to a bowl.

4. Add avocado oil, agave syrup, lemon juice, vanilla, cinnamon, salt, and almond milk.

5. Mash until creamy, adding a splash more almond milk if needed.

6. Spread the mixture evenly into your baking dish.

7. In a separate small bowl, mix the chopped pecans, almond flour, melted butter, and agave syrup until crumbly.

8. Sprinkle chopped oats (optional)

9. Bake 18–22 minutes, until the topping is lightly golden.

10. Garnish with chopped pecans and serve warm.

Calories (Per Serving)

Approx. 210 calories per serving(Lean, holiday-friendly, and lower sugar than traditional versions.)

Wine Pairing

• Riesling — the slight sweetness complements the maple and cinnamon.

• Pinot Noir — light red that balances sweet potatoes beautifully.