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Sweet Potato Casserole with Pecan Topping
Pecan-topped sweet potato casserole made with I Can't Believe It's Not Butter!® Original Spread: 70% less saturated fat than dairy butter*. Serves 8-10.
This sweet potato casserole starts with whole roasted sweet potatoes, so the filling needs just 1 tablespoon of light brown sugar. The mash is whipped with I Can't Believe It's Not Butter!® Original Spread and topped with a crunchy pecan topping that also uses Original Spread. It is an easy butter swap: Original Spread has 70% less saturated fat than dairy butter*. The recipe serves 8-10 and skips the marshmallows.
Wash and dry the sweet potatoes. Place whole sweet potatoes on a parchment-lined sheet
pan.
Roast for 45-60 minutes, or until very tender when pierced with a knife
Allow sweet potatoes to cool slightly. Remove and discard the skins.
Place the roasted sweet potato flesh in a mixing bowl and mash until smooth.
Add I Can't Believe It's Not Butter Original Spread, egg, brown sugar, and salt. Mix until
fully combined.
Transfer the mixture to a greased casserole dish and spread evenly.
In a separate bowl, combine the pecans, I Can't Believe It's Not Butter Original Spread, brown sugar, and coconut flour. Mix until evenly coated.
Sprinkle the topping evenly over the sweet potato mixture.
Reduce oven temperature to 350°F.
Bake for 25-30 minutes, or until heated through and the topping is lightly browned
Let stand 5-10 minutes before serving.
Chef Tip
Add the glaze near the end of cooking to prevent the honey from burning. The onions and mushrooms provide natural sweetness, allowing for a lighter glaze with less added sugar.
