🍠 Purple Sweet Potato Casserole (Naturally Sweetened)

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​A cozy, nourishing twist on a classic—this purple sweet potato casserole is naturally sweetened with honey and topped with a buttery pecan crumble. It’s rich, slightly earthy, and just sweet enough without being overpowering.





✨ Ingredients




For the Filling



  • 2–2.5 large purple sweet potatoes
  • 1–2 large eggs (use 2 if you want it richer)
  • ¼ cup evaporated milk (or sub cream / half & half)
  • ½ teaspoon vanilla extract
  • ¼ cup honey (instead of sugar)
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted






For the Topping



  • 1½ tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup light brown sugar
  • ½ cup pecans, chopped ( optional!!)






👩‍🍳 Instructions




1. Cook the Potatoes



Place whole sweet potatoes in a large pot and add about 3–4 inches of water (they don’t need to be fully submerged).

Bring to a boil, then reduce to a simmer. Cover and cook for 20–40 minutes, until fork-tender but not mushy.





2. Peel & Prep



Drain and allow the potatoes to cool slightly.

Peel off the skins and transfer the flesh to a large mixing bowl.





3. Mix the Filling



Add:


  • eggs
  • evaporated milk
  • vanilla
  • honey
  • salt
  • melted butter



Mash until smooth. For extra creaminess, use a hand mixer on low for ~30–45 seconds.





4. Assemble



Pour the mixture into a lightly greased baking dish

(8x11, 9x13, or deep dish pie pan all work).





5. Make the Topping



In a separate bowl:


  • Combine flour, brown sugar, and pecans
  • Cut in butter using a fork or pastry blender until crumbly



Sprinkle evenly over the casserole.





6. Bake


Bake at 350°F for 35–40 minutes, until warmed through and the topping is golden.





🔥 Optional Variations



Marshmallow Topping:

Swap the pecan topping for a layer of mini marshmallows. Bake for ~25 minutes, until puffed and golden.


Half & Half Version:

Do half pecan topping and half marshmallows—add marshmallows during the last 5 minutes of baking.





📝 Notes



  • Purple sweet potatoes are slightly less sweet than orange yams, which makes the honey a perfect natural balance.
  • You can adjust sweetness easily—add a little more honey if you prefer a dessert-style dish.
  • Stores well in the fridge for 4–5 days.

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