Marshmallow-free Sweet Potato Casserole

You won’t even miss the marshmallows with our original recipe for this Marshmallow-free Sweet Potato Casserole.

No. Seriously, you won’t.

Between the slightly crunchy rolled Pumpkin Spice oat topping and the sweet potatoes mashed with real maple syrup and bits of fresh pineapple, you won’t even be thinking about marshmallows.

It’s refined-sugar free too, so if you’re trying to stay away from granulated sugar, you’ll be happy to know this is only sweetened with a little bit of maple syrup.

Our perfectly balanced Pumpkin Spice really brings all of the flavors together to create a rich, luscious, perfectly sweetened casserole that the whole family will love!

A delicious Marshmallow-free Sweet Potato Casserole

Marshmallow-free Sweet Potato Casserole

Ingredients:

  • 2 1/2 cup organic sweet potato (2-3 large), baked and mashed
  • 1 cup fresh pineapple, chopped into small pieces (substitute pears or apples if you don’t like pineapples)
  • 3 organic eggs
  • 1/4 cup real maple syrup
  • 1/2 tsp Pumpkin Spice
  • 1 Tbsp fresh orange zest (about 1 whole orange)
  • 1/4 tsp unrefined sea salt
  • 1/8 tsp black pepper

Topping

  • 5 Tbsp coconut oil, melted
  • 1/4 cup real maple syrup
  • 1/4 cup organic almond flour
  • 1 cup organic old fashioned rolled oats
  • 3/4 cup walnuts, chopped
  • 1/2 tsp Pumpkin Spice
  • 1/4 tsp unrefined sea salt

Directions:

To bake sweet potatoes:

Poke holes with a fork around sweet potatoes. Bake at 400 degrees for 45 minutes to 1 hour and 15 minutes. Sweet potatoes are done when it is easy to pierce them with a fork. Let cool and peel by cutting a slit in the skin and peeling off with your hands.

To bake Marshmallow-free Sweet Potato Casserole:

Preheat oven to 375 degrees. Grease an 8×8 baking dish with 1 tsp coconut oil.

Place mashed sweet potatoes in a large bowl and add pineapple, eggs, maple syrup, Pumpkin Spice, orange zest, unrefined sea salt, and pepper. Mix with a wooden spoon until well combined. Pour into prepared baking dish.

For topping: In a small bowl, whisk together melted coconut oil and maple syrup. To that mixture, add almond flour, rolled oats, walnuts, Pumpkin Spice, and unrefined sea salt. Combine well. Sprinkle over sweet potato mixture.

Bake for 40 minutes, then reduce temperature to 325 degrees and bake for an additional 10 minutes. Remove from oven, let cool, and serve.

Marshmallow-free Sweet Potato Casserole with our Pumpkin Spice

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