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Sweet Potato Casserole

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

After trying a version of this non-traditional sweet potato casserole, which uses a crunchy pecan topping, I was done with marshmallows.  And I love marshmallows!  But this Clean Eating Sweet Potato Casserole is just so much better!

Clean Eating Sweet Potato Casserole

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Clean Eating Sweet Potato Casserole

Sweet Potato Casserole

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Recipe by:Heidi Boortz

Ingredients

Ingredients

Instructions

Casserole
  1. Peel sweet potatoes and cut into large chunks. Add potatoes to a medium saucepan, and cover with water. Bring to a boil. Boil 20-30 minutes or until potatoes are soft. Drain.
  2. Preheat oven to 350.
  3. Mix cooked potatoes, 1/2 cup butter, milk, 1/2 cup honey, vanilla, beaten eggs, and salt. Spread mixture evenly into a greased 9 inch square casserole dish. Bake at 350 for 45 minutes.
Topping
  1. In a food processor, finely chop pecans. Mix chopped nuts, 1/2 cup softened butter, honey, and flour until well combined. Spread over baked casserole. Return to oven and bake an additional 15 minutes or until topping is browned and crispy.
Recipe Notes

If you have an Instant Pot, feel free to cook the potatoes in that.  Peel and chop potatoes as directed, and place in instant pot insert with 1 cup water.  Seal, set for manual and 15 minutes.  Allow for natural pressure release.  Drain potatoes before mashing.

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