Healthy Sweet Potato Casserole

5 from 4 votes

Healthy Sweet Potato Casserole

This healthy sweet potato casserole features a creamy sweet potato base topped with a savory, crunchy, nutty topping. It's even better than the traditional version!

Prep 30

Cook 50

Total 1 20

Fat 19

Carbs 22

Protein 6

Yield

Ingredients

Sweet Potato Casserole

3 large sweet potatoes about 3 cups of mashed sweet potatoes
1 tablespoon olive oil
1/4 cup almond milk or any kind of milk
1/4 cup nonfat plain Greek yogurt
1/8 teaspoon salt

Pecan Topping

1 cup raw pecans
1/4 cup rolled oats
6 slices cooked bacon diced
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 or maple syrup

Instructions

Preheat the oven to 400ºF. Spray an 8x8-inch baking dish with cooking spray. Set aside.
Spray a baking sheet with cooking spray (or line it with foil and spray the foil with cooking spray). Peel the sweet potatoes and chop them into 2-inch cubes. Place them onto the prepared baking sheet. Drizzle with olive oil and toss to coat the potatoes.
Bake until tender, about 25 minutes. Toss halfway through baking.
While the sweet potatoes are baking, make the topping. Place all of the topping ingredients (except the bacon) into a large food processor. Pulse on high until the mixture forms a crumble.
Add the diced bacon to the food processor and pulse a couple more times to incorporate the bacon bits into the mixture. Transfer the crumble to a separate bowl.
Once the potatoes are cooked reduce the oven temperature to 350ºF. Transfer the potatoes to the same food processor you used for the pecan mixture. Add the almond milk, yogurt, and salt. Use the pulse feature to combine the ingredients, but do not totally purée the sweet potato. You want some chunks.
Once mashed, transfer the sweet potato mixture to the baking dish. Use a spatula to evenly spread it out. Sprinkle the pecan mixture on top.
Bake the casserole for 25 minutes. For a crispier topping, broil the sweet potato casserole for an additional 4-5 minutes.

Tips & Notes

Storage: Store leftover sweet potato casserole in an airtight container in the refrigerator for up to 5 days.
Vegan Sweet Potato Casserole: To make a vegan version, omit the Greek yogurt and bacon and swap the butter for vegan butter or coconut oil.

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Nutrition Facts