The Best Healthy Sweet Potato Casserole

• 2.5 lbs. sweet potatoes, peeled
• ¼ C sugar-free maple syrup
• 2 Tbsp 100% natural almond butter
• ⅓ C almond milk
• ½ C rolled oats
• ½ C oat flour
• ⅓ C coconut sugar (or brown sugar)
• 3 Tbsp stevia (or more coconut sugar)
• ⅓ C pecans, chopped
• 3 Tbsp unsalted pepitas
• 3 Tbsp dairy free butter or coconut oil
• 1 Tbsp pumpkin pie spice, divided*
• ½ tsp salt, divided

1. Preheat the oven to 375°F and set out a 9x9 baking dish.
2. Chop the peeled sweet potatoes into large chunks and add to a large pot of cold water. Bring the entire pot to a boil and cook until fork tender, about 15-20 minutes.
3. Meanwhile, make the streusel by whisking together the oats, oat flour, sugars, pecans, pepitas, 1½ tsp pumpkin pie spice, and ¼ tsp salt. Spoon the cold butter onto the dry ingredients, then gently mash with a fork until the texture resembles wet sand. Place in the fridge to chill until assembly.
4. Using a stand mixer or a hand mixer, mash the sweet potatoes until pureed. It is ok to have some chunks throughout. Stir in the maple syrup, almond butter, almond milk, and remaining pumpkin pie spice and salt until well combined.
5. To assemble, spread the sweet potato mixture into an even layer with a rubber spatula. Remove the streusel from the fridge, gently break it up with your fingers, and sprinkle over the sweet potato casserole until finished.
6. Bake for 30-35 minutes. Serve warm with your favorite main dish!

*If you don't have pumpkin spice, you can use 1 3/4 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves, and 1/4 tsp allspice.

Nutrition facts are a calculated estimate of 1/6 of the sweet potato casserole.