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Sweet Potato Casserole

Sweet Potato Casserole
  • 4 cups sweet potatoes (5-6 sweet potatoes)
  • ¾ cup of Swerve, granular
  • 2 eggs beaten
  • ½ tsp salt
  • 8 tbsp unsalted butter, softened
  • ½ cup of milk (we use skim, but can use any milk)
  • 1 tsp vanilla extract
  • ½ cup packed brown Swerve
  • ½ cup all-purpose flour or Bob’s Red Mill Whole Wheat Pastry Flour
  • ¾ cup chopped pecans
  1. Bake potatoes in oven at 425 degrees for 45-60 minutes until soft
  2. Spoon warm potatoes out of skins and place in a large bowl
  3. In large bowl, add Swerve, eggs, salt, 4 tbsp of butter, milk, and vanilla extract. Mix until smooth, and transfer to a 9 X 13 baking dish
  4. In a medium bowl, mix the Brown Swerve and Flour (Brown Swerve is made by mixing a ¼ cup of molasses with a cup and ¼ of Swerve)
  5. Stir in pecans and sprinkle over the sweet potato mixture
  6. Cut the extra 4 tbsp of butter into thin slices, and place across the top of sweet potato crumble mixture
  7. Drop the oven down to 350 degrees and bake uncovered for 30-35 minutes, or until topping is lightly browned and bubbling


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