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Sweet Potato Casserole

Baked sweet potato casserole in a baking dish and served on a plate and a bottle of Nate's honey on a wooden surface.
Serve this Sweet Potato Casserole as a lighter alternative to the dessert-like, candied sweet potato side dish.

Yield 8-10 Servings
Prep Time 15 Minutes
Total Time 45 Minutes

Ingredients

Sweet Potato Base

  • 8 medium-sized sweet potatoes, DO NOT PEEL
  • ¼ cup butter, melted
  • ⅓ cup Nate’s 100% Pure Honey
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • ½ tsp salt

Topping

  • 1 cup walnuts or pecans, chopped
  • ⅓ cup Nate’s 100% Pure Honey
  • ¼ cup butter, melted
  • ½ cup old-fashioned oats
  • ¼ tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp lemon zest, optional
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Directions

Boil unpeeled sweet potatoes until softened, about 7-10 minutes. Drain and allow to cool. Peel off jackets (skins) with your fingers. This is so much easier than peeling in advance. Mash sweet potatoes with remaining Sweet Potato Base ingredients until creamy, and spoon into a buttered casserole dish.

Preheat oven to 375°F. Combine Topping ingredients until evenly distributed. Spoon over the Sweet Potato Base. Bake for 30-35 minutes, until topping is golden brown and begins to bubble.

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