Crumble Topped Sweet Potato Casserole is a healthy recipe for sweet potato casserole with a sweet and crunchy crumble topping.
1.5cupsCorn Flakes Cereal
4tbsp.ButterCold, diced into small cubes
4tbsp.brown sugardivided- half for topping and half for filling
1/2tsp. saltdivided- half for topping and half for filling
4largeSweet PotatoesBaked or Microwaved
1/4cupunsweetened vanilla almond milk
Preheat oven to 400 degrees.
You can bake or microwave your sweet potatoes. I find that this casserole is fluffier if I bake them, but the difference is minimal. Do whatever works for you time wise.
In the bowl of a food processor pour in the corn flakes, pecans, butter, 2 tbsp. of brown sugar and 1/4 tsp. of salt. Whirl it up until it forms a nice crumble texture. The butter will evenly distribute throughout.
Set the crumble aside and prepare to mix the filling. You can do this in a stand mixer or with a hand mixer.
Make sure the sweet potatoes are cooled. Scoop out the flesh of the sweet potatoes and then add the egg, egg white, cinnamon, brown sugar, maple syrup, 1/4 tsp. salt and 1/4 cup of vanilla almond milk. Beat on medium high speed with a whisk attachment until fluffy.
Butter a 10 inch cast iron skillet or an 8x8 baking dish. Pour the filling in, then spread the crumble topping over it. Bake for 25-30 minutes or until the top is golden and everything is warmed through.
Make it Gluten Free: Make sure your corn flakes are certified gluten free and this is a gluten free crumble topped sweet potato casserole you can enjoy.
Crumble Topped Sweet Potato Casserole
Amount Per Serving
Calories 147Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.