Sweet Potato Casserole Diabetic
Indulge in a heartwarming classic with a healthy twist in this diabetic-friendly Sweet Potato Casserole. Packed with naturally sweet flavors, this dish uses creamy mashed sweet potatoes blended with unsweetened almond milk, a hint of cinnamon, and a natural sugar substitute for guilt-free indulgence. The crowning glory is a crunchy pecan topping made with almond flour, sugar-free maple syrup, and melted coconut oil, delivering the perfect balance of nutty and sweet in every bite. With a quick prep time of just 20 minutes, this casserole is an ideal side dish for holiday gatherings or weekday dinners alike. Not only is it low in sugar, but it’s also gluten-free and bursting with cozy fall flavors—making it a nutritious and satisfying choice for everyone at the table.
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Recipe Information
Ingredients
- 4 cups Sweet potatoes
- 0.5 cups Unsweetened almond milk
- 2 tablespoons Butter (unsalted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 2 tablespoons Sugar substitute (like erythritol or stevia blend)
- 0.5 cups Chopped pecans
- 2 tablespoons Almond flour
- 1 tablespoon Coconut oil (melted)
- 1 tablespoon Sugar-free maple syrup
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x9-inch casserole dish with nonstick spray or a light coating of butter.
Peel and chop the sweet potatoes into small cubes. Boil the cubes in a large pot of water for about 15 minutes, or until they are soft and easily pierced with a fork.
Drain the sweet potatoes and mash them in a large mixing bowl until smooth.
Add the almond milk, butter, vanilla extract, cinnamon, nutmeg, salt, and sugar substitute to the mashed sweet potatoes. Stir until everything is well combined and creamy.
Transfer the sweet potato mixture into the prepared casserole dish, spreading it into an even layer.
In a small bowl, combine the chopped pecans, almond flour, melted coconut oil, and sugar-free maple syrup. Mix until crumbly and evenly coated.
Sprinkle the pecan mixture evenly over the sweet potato layer in the casserole dish.
Bake in the preheated oven for 25–30 minutes, or until the topping is golden brown and fragrant.
Allow the casserole to cool for a few minutes before serving. Enjoy this delicious, diabetic-friendly treat warm!
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 39.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 550 mg | 42% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 303 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
