This healthy sweet potato casserole is the perfect addition to any holiday table. Nobody will miss the marshmallows!
I have to admit, I’ve never made the traditional version of this dish before, much less a healthy version. But DA-ANG!! This casserole turned out yummy!
This is a combination of two recipes that I put together and then converted to a healthier, whole-food version. One recipe was from AllRecipes.com and the other was an annual favorite of my sister-in-law’s mother. Neither recipe was clean, but the combination just sounded so good! So I combined the two and then converted the whole thing. I have to say, I’m really impressed with the results!
The filling is good all by itself. But the topping really “tops it off”. I’ll make this again year after year.
DO YOU HAVE TO USE MARSHMALLOWS WITH SWEET POTATO CASSEROLE?
Absolutely not! In fact, many people make it without. But there is definitely something to be said for adding a topping. So I chose homemade candied pecans instead and I think, if I dare say it, it’s far better than marshmallows could ever be. Far more nutritious as well!
CAN YOU FREEZE SWEET POTATO CASSEROLE?
You absolutely can! But you have to be a little careful with how you do it. If freezing is part of your plan, here are some tips from Leaf on how to freeze this casserole successfully.
WHAT TO DO WITH LEFTOVER SWEET POTATO CASSEROLE
There are a few ways to use up your leftovers.
- Make pancakes -Beat two large eggs into about 1 1/2 cups sweet potato casserole and cooke in a skillet like regular pancakes. They are soft and delicious.
- Have it for breakfast – Fry and egg and grab a little leftover turkey and layer them both over some of this casserole. It’s delicious!
- Make oatmeal – Simply stir some of this sweet potato casserole into your morning bowl of oats.
- Make waffles – Make a bunch and freeze for easy morning toaster waffles. Check out this recipe from Food52. Just switch the brown sugar for Sucanat or coconut sugar! Easy!
HEALTHY SWEET POTATO CASSEROLE RECIPE:
This classic dish gets a clean eating upgrade by using sweet potatoes instead of white potatoes. So delicious nobody will care!
- TOPPING INGREDIENTS:
- 1 cup pecan pieces
- 1/4 cup honey
- 1/4 cup whole wheat pastry flour (affiliate link)
- 1 tbsp. light-flavored oil
- 1/2 tsp. ground cinnamon
- FILLING INGREDIENTS:
- 3 lbs. sweet potatoes
- 1/2 cup 100% orange juice
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1 tbsp. honey
In a large mixing bowl, combine all topping ingredients together using a wooden spoon. It will be clumpy and sticky.
Spread out mixture the best you can on a parchment lined cookie sheet.
Bake at 350 degrees F. for approximately 10-15 minutes. The mixture should have a nice golden color to it.
Remove from oven and allow to cool.
Transfer small portions to a large cutting board and chop roughly. Set aside.
Wash the sweet potatoes and rub with oil. Place on a parchment lined cookie sheet and bake until easily pierced with a fork (about 30-40 minutes).
Remove from oven and allow to cool until you can handle them without burning yourself.
Peel the potatoes and place the inside in a large mixing bowl.
Add all other filling ingredients and mash with a potato masher or blend with a hand blender.
Transfer the potato mixture to a serving bowl. Sprinkle the pecan topping evenly over the potatoes and serve.
Note: You will most likely have some topping left over depending on the size of the dish you use. The leftovers are great for topping oatmeal or mixing in with granola.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
This recipe from the Gracious Pantry® archives, originally posted, 11/19/10.