Healthy Sweet Potato Casserole (Make-Ahead Holiday Side Dish)

Healthy Sweet Potato Casserole (Make-Ahead Holiday Side Dish)

This Healthy Sweet Potato Casserole is creamy, lightly sweet, and made with no marshmallows. Instead, I top it with a crunchy pecan-oat streusel that gives you that perfect sweet-and-buttery finish. I roast the sweet potatoes first to bring out their natural sweetness, then mix them with pure maple syrup, butter, milk, eggs, and vanilla.

It has become one of the most requested dishes on our holiday table for Thanksgiving, Christmas, and Easter. And because you can roast the potatoes ahead or completely assemble the casserole before the holiday, it is one of those recipes that makes the actual day so much easier.

5 from 3 votes

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Course: Side Dish

Cuisine: American

Keyword: easy sweet potato casserole, healthy sweet potato casserole, sweet potato casserole

Prep Time: 20

Cook Time: 1 30

Total Time: 1 50

Servings: people

Calories: 481kcal

Author: Tammy Overhoff

Equipment

Ingredients

Sweet Potato Filling

3 lbs sweet potatoes
1/4 cup pure maple syrup
3 tablespoons unsalted butter melted
1/2 cup unsweetened coconut milk can substitute almond or dairy milk
2 large eggs beaten
1 teaspoon pure vanilla extract optional
1/2 teaspoon salt

Pecan-Oat Streusel

1 cup chopped raw, unsalted pecans
1/2 cup rolled oats
1/2 cup almond flour can substitute any flour
1 tsp ground cinnamon
1/2 cup dark brown sugar packed
1/4 cup unsalted butter softened to room temperature
1/4 teaspoon salt divided

Instructions

Roast the sweet potatoes. Preheat the oven to 425°F. Use a fork to poke several holes around each sweet potato. Place them on a sheet pan and roast for about 40–45 minutes, or until very soft and a knife or fork easily slides through the center.
Cool and peel. Let the sweet potatoes cool until they are comfortable to handle. Remove the skins; they should peel off easily after roasting.
Make the streusel. While the potatoes are roasting, stir together the pecans, rolled oats, almond flour, cinnamon, brown sugar, 1/4 teaspoon salt, and softened butter until evenly combined and crumbly. Set aside.
Reduce the oven temperature. Lower the oven to 350°F.
Mash the sweet potatoes. Place the peeled sweet potatoes in a large mixing bowl. Mash with a potato masher for a slightly more textured casserole. For a smoother filling, use a hand mixer.
Mix the filling. Once the sweet potatoes are no longer hot, stir in the maple syrup, melted butter, coconut milk, beaten eggs, vanilla extract, and 1/2 teaspoon salt. Mix until evenly combined.
Assemble. Coat a 9 x 13-inch baking dish with cooking spray. Spread the sweet potato filling evenly into the dish.
Add the topping. Sprinkle the pecan-oat streusel evenly over the sweet potato mixture.
Bake. Bake uncovered for 40–45 minutes, or until the filling is hot and fluffy and the topping is golden brown, toasted, and fragrant.
Rest and serve. Let the casserole sit for about 5–10 minutes before serving.

Notes

Make ahead: You can roast the sweet potatoes 1–2 days ahead. You can also make the streusel ahead. Or fully assemble the casserole, including the streusel, cover it, and refrigerate it for 1–3 days before baking.

Baking from cold: If baking directly from the refrigerator, add about 5 extra minutes to the baking time.

Milk substitutions: Almond milk, whole milk, 2% milk, half-and-half, and heavy cream have all worked in this recipe.

Texture: Use a potato masher for a little more texture or a hand mixer for a smoother filling.

Eggs: The casserole can technically be made without eggs, but it will be less fluffy and will not hold together quite the same way.

Nutrition