Absolutely delicious lightened up healthy sweet potato casserole with a crunchy pecan oat streusel topping. This will be your new favorite side dish for Thanksgiving! Easily made vegan and gluten free.
Are you ready for another recipe for a very #AmbitiousThanksgiving?! I know I am.
If I had to pick only ONE thing to eat at Thanksgiving, it would be this healthy sweet potato casserole. I started making it four years ago and year after year it’s always a must make. In fact, now my mother-in-law requests that I bring it to Thanksgiving every year.
Here’s some good news: not only is this recipe EASY, but you can also make it ahead of time if you’d like. I’m always happy when I can save as much time as possible during Thanksgiving. Then it means there’s more time for wine and good conversations.
So you might be wondering what makes this sweet potato casserole healthy and still oh so good.
Instead of using a ton of excess sugar and butter and marshmallows as a topping, this recipe is only slightly sweetened and then topped with a crunchy, addicting pecan oatmeal topping.
Here’s what else you should know:
Roasted sweet potatoes: This recipe starts with roasted sweet potatoes, which is critical to the recipe being sweet, creamy and delicious without having to use a ton of excess sweeteners. The good news is that you can roast the ahead of time. They take an hour, so I like to bake them when I’m getting ready in the morning.
Pure maple syrup: I love adding pure maple syrup to the sweet potato filling. It’s only 2 tablespoons so you can feel free to use honey if you’d like, but I vote maple!
Almond milk: A little almond milk to smooth things out and make the sweet potato filling uber creamy. Feel free to use whatever milk you’d like. I think coconut would also be delicious.
Spices: Add a little cinnamon, nutmeg and a touch of ginger for just the right amount of spice.
Pecan oatmeal crumble: Who doesn’t love a crunchy oat topping? This one has a little butter, brown sugar (or coconut sugar), whole wheat flour, oats and sweet pecans! Trust me, it’s fabulous.
I think you’ll absolutely love this yummy and easy sweet potato casserole. I put a few extra notes in the note section for you in case you need to make this gluten free, vegan or dairy free.
Happy almost Thanksgiving! xo.
SEE HOW TO MAKE THE SWEET POTATO CASSEROLE:
- Serves: 8-10 servings
- Serving size: 1/10th of recipe
- Calories: 212
- Fat: 8.4g
- Saturated fat: 2.6g
- Carbohydrates: 34.0g
- Sugar: 13.3g
- Fiber: 3.3g
- Protein: 3.0g
- For the potatoes:
- 3 pounds sweet potatoes (about 3 large or 5 medium sweet potatoes)
- 2 1/2 tablespoons pure maple syrup
- 1/2 cup unsweetened almond milk (or milk of choice)
- 1 tablespoon vanilla extract
- 1 egg (or can leave out if vegan)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of ground ginger
- 1/4 teaspoon salt
- 1/4 cup whole wheat pastry flour or regular flour (if GF, use gluten free oat flour)
- 1/3 cup rolled oats
- 1/3 cup packed brown sugar (or coconut sugar)
- 1/2 cup coarsely chopped pecans
- 3 tablespoons melted butter (or sub vegan butter or coconut oil)
- Preheat oven to 400 degrees F.
- Wash sweet potatoes and use a fork to poke holes in sweet potatoes; about 4-5 pokes per potato used. Place potatoes on a baking sheet lined with foil and roast for 45 minutes-1 hour or until fork tender. Allow potatoes to cool for 5-10 minutes. Lower oven heat to 350 degrees F.
- Spray a 8x8 inch pan or a 1 1/2 quart or 2 quart oven safe baking dish with nonstick cooking spray; set aside.
- Cut open sweet potatoes and discard the skin, place sweet potato flesh in a large bowl and add in maple syrup, almond milk, vanilla, egg, cinnamon, nutmeg, ginger and salt. Use an electric mixer to beat until smooth. Pour into prepared baking pan and smooth top.
- To make the topping: Whisk together flour, oats, brown sugar, and pecans. Use a fork to stir in melted butter until a nice crumb forms. Sprinkle all over the top of the sweet potato mixture. Bake for 25-30 minutes or until the top is slightly golden brown. Remove from oven and let cool for 5-10 minutes. Serves 8-10.
To make vegan: Use coconut oil instead of butter in the topping. Skip the egg in the potato mixture.
To make gluten free: Use oat flour or an all-purpose gluten free flour instead of whole wheat.
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking
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