Healthy Sweet Potato Casserole

Sweet Potatoes:

• Sweet Potatoes – I use classic ones, but you can try other varieties like purple, Japanese, or garnet sweet potatoes. I also have a low carb sweet potato casserole if you need it.
• Almond Milk – Keeps the casserole fairly light, but still creamy. You can use store-bought or my homemade almond milk. For a richer flavor, substitute dairy milk or half and half.
• Unsalted Butter – I love this grass-fed brand, but make it with butter flavored coconut oil when my dairy-free friends come over.
• Vanilla Extract – I like this brand.
• Fall Spices – This sweet potato casserole has a mild cinnamon and nutmeg flavor. If you prefer a stronger flavor, double both the spices.
• Sea Salt & Black Pepper

Pecan Topping:

• Pecans – For a nut-free version, you can swap them out with shelled pumpkin seeds (pepitas). Or if you want to mix things up, replace half of the pecans with rolled oats for extra texture.
• Wholesome Yum Blanched Almond Flour – This binds the topping and makes it gluten-free. You can substitute an additional 1/4 cup of pecans chopped to a fine powder, like I do for my cherry crisp topping.
• Maple Syrup – If you use my natural Wholesome Yum Sugar Free Maple Syrup, this healthy sweet potato casserole will have only 8 grams of sugar! But you can use regular maple syrup as well.
• Butter – Or butter flavored coconut oil again (see above).

1. Bake the sweet potatoes. Poke a few holes in them using a fork or knife, and place them on a lined baking sheet (I have these in every size and love them!). Roast, flipping carefully with tongs about halfway through, until fork tender.
2. Make the pecan crumble topping. In a medium bowl, stir together the chopped pecans, almond flour, maple syrup, and melted butter. The butter might solidify by the time you need to sprinkle it on top, which is totally fine!

3. Mash the potatoes. Scoop the flesh into a large bowl, then mash with a potato masher or hand mixer, until smooth. 
4. Add the almond milk, melted butter, vanilla, cinnamon, nutmeg, salt, and pepper. Mix again until smooth. Adjust seasonings to your taste if needed.

5. Assemble the casserole. Transfer the sweet potato mixture to a medium baking dish (I use the larger one in this set for the perfect size) and smooth the top with a spatula. Sprinkle the pecan mixture on top. (I left the edges uncovered to make it look prettier, but you can totally cover the whole thing!)

6. Bake until golden. Pop your healthy sweet potato casserole in the oven and bake until the topping is golden brown.

Make Ahead Instructions

I almost always make this healthy sweet potato casserole ahead, because it tastes as good as fresh! And let’s be real, there are so many other Thanksgiving recipes that need attention the day-of.

After topping your sweet potato casserole with pecans, cover with plastic wrap and store in the fridge for up to 3 days. Then, just pop it in the oven when you’re ready. (It will take 20-25 minutes, compared to 10-15 minutes if the potatoes are still warm.)

Serving Ideas

I’ve got so many classic dishes you can serve with this sweet potato casserole recipe! Here are some ideas:

• Turkey – If you’re adding this to your Thanksgiving table, my roasted turkey (pictured above with my sugar-free cranberry sauce) is the classic choice. My personal fave is spatchcock turkey though, or you can make turkey in a bag or Crock Pot turkey breast for a more hands-off approach.
• Other Mains – For other holidays, try my prime rib roast or lobster tails for something fancy, or whole air fryer chicken or sirloin tip roast for more cost-effective options.
• Sides & Apps – Start your meal with a Thanksgiving charcuterie board or cheese ball. I also recommend serving your healthy sweet potato casserole alongside other classic sides, like my creamed spinach and smashed brussels sprouts.
• Salads – For a festive holiday vibe, whip up my Thanksgiving salad or Christmas salad. My pomegranate salad and fall salad also make colorful, seasonal options.