Love sweet potato desserts? Try my sweet potato muffins, sweet potato pancakes, sweet potato brownies, and sweet potato cake next. One of the best parts of Thanksgiving and the holidays is, of course, the food. And yes, that includes the side dishes! My sweet potato casserole is a family favorite. Now, I’ve given the classic a little makeover to make it lighter and more wholesome. Instead of all the added sugar and fat, I use coconut sugar, which is less refined and light cream. There’s no butter either, but don’t fret- It’s so hearty and delicious that no one will know it’s secretly healthier than the OG.
Why I love this recipe
It’s like eating dessert for dinner. You get the best of both worlds in this sweet-savory side dish: healthy mashed sweet potatoes enhanced with warm spices. Go ahead and serve it for dessert if you’re so inclined! An easy holiday side dish. This easy sweet potato casserole is always welcome whether it’s Thanksgiving, Christmas, or the Fourth of July. Made without marshmallows. I opted to leave the marshmallows off of this sweet potato casserole recipe in place of the pecan streusel. It not only cuts back on the added sugar but honestly makes the dish so much more delicious.
Ingredients needed
Sweet potatoes. Pick up about three large sweet potatoes when you’re shopping. This is enough to make a casserole that will feed a crowd. I boil the potatoes, but you can also make my air fryer baked sweet potatoes or microwave sweet potatoes if you prefer. Butter. Yes, butter is high in fat, but I only use a few tablespoons, unlike other recipes that call for up to one cup. Coconut sugar. A healthier alternative to white or brown sugar. Want something even healthier? No problem! I tested this recipe with maple syrup and honey, so sub it out with a few tablespoons. Sugar free syrups will also work. Eggs. The sweet potato filling is divinely rich, which is thanks to whole eggs. They add moisture and help thicken the filling so it doesn’t fall apart in the spoon. Light cream. Instead of completely omitting cream, I like to use light cream, which has fewer calories and fat than heavy cream. Stir splashes of the cream into the filling at a time until it’s as creamy and luscious as you like. Warm spices. Sweet potatoes are best friends with cinnamon and nutmeg. It’s the best warm and comforting duo for fall and winter recipes! Streusel topping. Chopped pecans are stirred together with whole wheat flour, coconut oil, and coconut sugar to make the streusel topping. And if you don’t have pecans at home, use almonds, hazelnuts, or pumpkin seeds instead.
How to make sweet potato casserole
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Avoid runny, watery mashed potatoes. Boiling the sweet potatoes is my preferred method but only when the water is thoroughly drained. If too much is left behind, it can make the filling watery. Make the potatoes ahead of time. Cook and mash the sweet potatoes 3 to 4 days ahead of making the casserole. Just keep them in an airtight container in the fridge until it’s time to finish the filling and bake. Taste the streusel before adding it to the sweet potato mixture. If you want to enhance the spices or add more sweetness, go for it!
Storage instructions
To store: The leftovers will keep for 4 to 5 days when stored in an airtight container in the fridge. Just know that the streusel will lose its crispy crunch as it sits. This healthy casserole is very forgiving and is super easy to customize to various
Add bourbon. A splash of bourbon or whiskey in the filling will give it a deeper, more complex flavor. Nut free. Omit the pecans from the streusel or replace them with pumpkin seeds. Gluten-free. Use your favorite gluten-free flour instead of all-purpose flour in the streusel. Dairy-free. Replace the butter with melted coconut oil or vegetable oil, and use non-dairy milk instead of the heavy cream. Egg-free. Use ½ cup of applesauce instead of the eggs. Add a subtle heat. A pinch of cayenne or paprika will give the filling a subtle but complimentary heat.
To freeze: Sweet potato casserole freezes very well for up to 3 months. Either assemble or bake it without the pecan topping, wait for it to cool, cover the dish, and freeze. Let it thaw in the fridge overnight before adding the streusel on top and baking. To reheat: While the casserole is delicious chilled or at room temperature, you can reheat it in a 350ºF oven or microwave if you prefer it hot.
Frequently asked questions
More healthy holiday sides
Pumpkin Curry Soup Roasted Potatoes and Carrots Air Fryer Brussels Sprouts Squash Casserole Cauliflower Mashed Potatoes
