Published on Nov 18, 2020 By This post may contain affiliate links for which I earn a commission. Read my disclosure page here. This delicious sweet potato casserole is a must-have side dish for your Thanksgiving dinner! This healthier recipe is quick to prep and finished with the most delicious
crunchy and sweet pecan topping. Have I mentioned how much I love sweet potatoes? We eat sweet potatoes at home probably every week. Today, I am sharing with you my favorite recipe for healthy sweet potato casserole with
pecan topping (also gluten-free). It’s perfect for Thanksgiving and is hands down one of my favorite sides to serve up! It’s creamy, delicious, and with crunchy pecan oat topping. This is perfect to serve with some of my other favorite sides like Maple Orange Cranberry Sauce and
Roasted Brussels Sprouts with Bacon. Scrub and rinse the sweet potatoes. Slice them into about 1-inch slices, this
will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft. Preheat oven too 350 F. Remove from heat and rinse potatoes with cold water. Carefully peel the sweet potatoes under cold water. Move them to a large bowl and mash them with a potato masher. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon, and 1/4 tsp salt. Mix the ingredients and place the sweet potato mixture in a
greased baking dish. In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, 1/2 cup almond flour, 1/2 cup gluten free oats, 1 cup chopped pecans, 1/2 tsp cinnamon. Using your hands blend topping ingredients until well blended and crumbly. Spread topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It’s optional and just makes the pecan topping more crumbly. Bake at 350 F for about 35 – 40
minutes.Why you will love this sweet potato casserole!
Ingredients
How to make this sweet potato casserole recipe
If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.
Do you need to peel the sweet potatoes?
You do need to peel the sweet potatoes so that you have a nice smooth casserole, but it’s best to remove the skins after boiling them. This way they retain more of their nutrients and they are also easier and quicker to peel.
Can you make it ahead of time?
This is a great make-ahead side dish that can be made the day before and then reheated. Let the baked sweet potato casserole cool, then cover it with foil and keep it in the fridge. Reheat it in the oven at 300F for 10 minutes.
Can you make it paleo?
It’s super easy to make this recipe paleo-friendly. Simply omit the oats from the recipe, or substitute them with extra pecans.
Recipe Notes and Tips
- If making this ahead of time, be sure to let it cool before storing it in the fridge.
- Grease your baking dish before adding the sweet potato.
- Bake the casserole in a fully preheated oven so that it cooks through evenly.
- Topping is enough to cover sweet potato casserole made in a 9 ” x 13 ” baking dish. If using a taller and narrower baking dish, halve the ingredients for the topping.
More Sweet Potato Recipes
- Candied Sweet Potatoes
- Sweet Potato Fries with Paprika Garlic Aioli
- Baked Sweet Potato Slices
- Baked Sweet Potato Chips
A healthier sweet potato casserole topped with sweet & delicious crunchy pecan topping. Perfect for Fall and Thanksgiving!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Calories 348kcal
- ▢ 3 – 4 sweet potatoes, peeled
- ▢ 1/3 cup coconut sugar
- ▢ 1/2 cup grass-fed butter, softened (or ghee)
- ▢ 2 eggs
- ▢ 1 teaspoon vanilla
- ▢ 1/2 teaspoon cinnamon
- ▢ 1/4 teaspoon salt
Pecan Topping
- ▢ 1 cup coconut sugar
- ▢ 3 Tablespoon grass-fed butter, or ghee
- ▢ 1/2 cup almond flour
- ▢ 1/2 cup gluten free oats, omit for Paleo, or substitute with slivered almonds
- ▢ 1 cup chopped pecans
- ▢ 1/2 teaspoon cinnamon
Preheat oven too 375 F.
Scrub and rinse the sweet potatoes. Slice them in about 1 inch slices, this will make them softer quicker as they cook. Place them in a large pot with water and boil them until they are soft. When done, remove the sweet potato slices from water using a large spoon.
Transfer them to a large bowl and mash them with a potato masher. Add 1/3 cup coconut sugar, 1/2 cup softened butter, 2 eggs, 1 tsp vanilla, 1/2 tsp cinnamon and 1/4 tsp salt. Mix the ingredients and place the sweet potato mixture in a greased baking dish.
In a mixing bowl, combine 1 cup coconut sugar, 3 Tbsp butter, 1/2 cup almond flour, 1/2 cup gluten free oats, 1 cup chopped pecans, 1/2 tsp cinnamon. Using your hands blend topping ingredients until well blended and crumbly.
Spread pecan topping mixture over sweet potato casserole. If you wish, you can also add some coarsely chopped pecans on top. It's optional and just makes the pecan topping more crumbly.
Bake in a preheated oven for about 30 minutes.
If making this ahead, cover with foil and refrigerate until Thanksgiving day. Then before serving, uncover the casserole and place in the oven before turning on the oven. Warm up the casserole in the oven for about 10 minutes at 300 F, or until casserole is warm.
- If making this ahead of time, be sure to let it cool before storing it in the fridge.
- Grease your baking dish before adding the sweet potato.
- Bake the casserole in a full pre-heated oven so that it cooks through evenly.
- Topping is enough to cover sweet potato casserole made in a 9 ” x 13 ” baking dish. If using a taller and narrower baking dish, halve the ingredients for the topping.
Calories: 348kcal | Carbohydrates: 32g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 253mg | Potassium: 236mg | Fiber: 3g | Sugar: 17g | Vitamin A: 7990IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
Course Side Dish
Cuisine American
Keyword Gluten Free, sweet potato casserole, Thanksgiving
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Meet The Author: Neli | Delicious Meets Healthy
Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.
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