This Healthy Sweet Potato Casserole with a crunchy pecan topping will sweeten up any holiday dinner table. Everything you love about the traditional sweet potato casserole with a healthy twist.
Healthy Spin on Sweet Potato Casserole
Looking to make a healthy sweet potato casserole recipe for this year’s Thanksgiving? You’ve come to the right place because, in this post, we’re teaching you how to make the most delicious sweet potato casserole on the internet!
Greek Yogurt + Almond Milk
The combination of Greek yogurt and almond milk with pureed sweet potatoes gives the base of this sweet potato casserole the most delicious, creamy texture without a ton of added fat you typically find in this dish.
- lower in fat
- added protein
Crunchy Pecan Topping
To replace the traditional marshmallow topping we sprinkled with the just-right-sweetness of the crunchy pecan topping. This combination results in a more savory bottom with a sweet crumbly topping. YUM. Let’s get into the ingredients!
- made with all-natural sugar
- made from scratch!
Healthy Sweet Potato Casserole Ingredients
Our goal with all Fit Foodie Finds recipes is to keep classic flavors while adding extra nutrition where we can. When I say this healthy sweet potato casserole doesn’t taste “healthy,” you have to believe me!
Here’s what you need for the base of the casserole:
- Sweet potatoes – Sweet potatoes are the star of the show. We’ll teach you multiple ways to cook your sweet potato for this casserole.
- Greek yogurt – Greek yogurt is an easy sub for sour cream. It still has the same tangy flavor, but adds protein!
- Almond milk – Feel free to use any kind of milk you wish.
- Olive oil – Healthy fats galore!
- Salt – Salt is magic for this recipe because it really balances out the sweetness of the potatoes.
Pecan Topping Ingredients
This sweet pecan topping is absolutely delicious and so easy to make. We actually prefer an oat + pecan topping for sweet potato casserole as opposed to marshmallows. Once you make this, you’ll know why.
The pecan topping gives this casserole dish a little crunch and is the perfect combination of texture and flavor. Here’s what you need:
How to Healthy Sweet Potato Casserole
Seriously, this has to be my all-time favorite casserole. Healthy sweet potato recipes are just our thing and we can’t wait for you to make this one!
Step 1: Mashed Sweet Potatoes
The base of sweet potato casserole is a delicious mashed sweet potato mixture made from roasted sweet potatoes! Here’s how to make it:
- Peel and dice sweet potatoes into 2-inch chunks. You can follow our tutorial on how to roast sweet potatoes here.
- Drizzle them with olive oil and season them with salt.
- Roast at 400ºF for about 25 minutes.
- Once your taters are done roasting, transfer them into a high-speed blender. Add almond milk, Greek yogurt, and salt.
- Pulse for about a minute to partially puree the sweet potatoes, leaving some chunks.
- Then, transfer the filling into a square baking dish.
Why peel and dice your sweet potoates? We get that this is definitely an extra step compared to other healthy sweet potato casserole recipes, however, by peeling, dicing, and roasting, you’ll get more of that delicious caramelized flavor in every bite!
It also speeds up the roasting time. They roast in about 25 minutes as opposed to 1 hour for a whole sweet potato!
don’t want to dice your sweet potatoes?
Save yourself some elbow grease and roast your sweet potatoes whole. You can follow our Baked Sweet Potato recipe to roast your 3 large sweet potatoes without dicing.
Let them cool for 10 minutes before scooping out the flesh and placing it into your food processor. Then, continue with step 6 in the recipe card!
Step 2: Pecan Topping
While your sweet taters are cooking, you can multitask and make your sweet pecan oat topping!
- Place pecans, rolloed oats, butter, spices, and brown sugar into a high-speed food processor.
- Pulse on high until you form a crumble.
- Optionally add bacon and pulse a few more times.
- Sprinkle crumble on top of the filling and then bakeat 350ºF for 25 minutes.
Looking to complete your Thanksgiving meal? You’re in luck because we have so many Healthy Thanksgiving Recipes on Fit Foodie Finds that we know you are going to LOVE. Here are some of our favorite recipe pairings.
Tips + Tricks
Can you make this casserole ahead of time?
You CAN make this healthy sweet potato casserole ahead of time! We recommend making the sweet potato casserole 1 or 2 days before your meal.
- Follow the directions as written and let it cool completely.
- Then, cover it with plastic wrap or aluminum foil and store in the refrigerator.
- When you’re ready to reheat it, cover with tin foil and place it in the oven at 325ºF for 15-25 minutes, checking every 10 minutes.
How do you keep sweet potato casserole warm?
After your sweet potato casserole has cooked all the way, remove it from the oven and cover with tin foil. It should stay warm for up to 30 minutes.
If you’re not planning to eat for anything over 30 minutes, turn your oven to low (160ºF) and let the casserole keep warm in the oven.
To reheat from chilled: If you need to reheat the sweet potato casserole, place it in the oven at 325ºF for 10-20 minutes and then serve immediately.
What is the difference between sweet potatoes vs. yams?
In American grocery stores, there is no difference between sweet potatoes and yams! REAL yams are harder to find but tend to be more similar to yucca. Real yams will have the skin thicker skin that resembles bark.
If you are at the grocery store and the sweet potatoes and the yams are indistinguishable, either one will work for this recipe!
Make it Vegan
Looking to make this healthy sweet potato casserole recipe vegan? Here are some simple swaps for you:
- Greek yogurt – use a nondairy yogurt or swap for a little vegetable broth.
- Butter – use olive oil or coconut oil.
- Bacon – omit.
Make it Gluten Free
Good news! This healthy sweet potato casserole is already naturally gluten free!
Store sweet potato casserole in an airtight container in the refrigerator for up to 3-5 days.
Can you free sweet potato casserole? For best results, we do NOT recommend freezing this sweet potato casserole.
- 3 large sweet potatoes (~3 cups, mashed)
- 1 tablespoon olive oil
- 1/4 cup almond milk
- 1/4 cup nonfat Greek yogurt
- 1/8 teaspoon salt
- 1 cup pecans
- 1/4 cup rolled oats
- 6 slices bacon, cooked and minced (omit to make vegetarian)
- 3 tablespoons room temperature butter (or coconut oil)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 2 tablespoons brown sugar or coconut sugar
- First, preheat your oven to 400ºF and spray an 8×8-inch baking dish with cooking spray. Set aside.
- Next, peel sweet potatoes and chop them into 2-inch cubes. Place them on a baking sheet and drizzle with olive oil and toss.
- Bake sweet potatoes for 25 minutes or until tender. Toss halfway.
- While sweet potatoes are baking, place all ingredients for the pecan topping (except for bacon) into a large food processor. Pulse on high until ingredients form a crumble.
- Add bacon to the food processor and pulse a couple more times to incorporate the bacon bits into the mixture. Remove crumble mixture from the food processor and place into a separate bowl.
- Place roasted sweet potatoes, almond milk, Greek yogurt, and salt into the same food processor you used for the pecan mixture. Use the pulse feature to combine ingredients, but do not totally puree the sweet potato. You want some chunks.
- Once mashed, add the sweet potato mixture to the baking dish and use a spatula to spread out evenly. Then, sprinkle pecan mixture over the top.
- Bake the casserole at 350ºF for 25 minutes.
Tips & Notes
- Storage: store in an air-tight container in the refrigerator for up to 5 days.
- Option to sub coconut oil for butter, or vice-versa
Nutrition FactsServing Size: 1/6 Calories: 268 Sugar: 9 Fat: 19 Carbohydrates: 22 Fiber: 4 Protein: 6
Keywords: healthy sweet potato casserole