My Sweet Potato Casserole Recipe is the iconic side dish every family expects at their Thanksgiving dinner. Mashed sweet potatoes, and just the right amount of sweetener mixed along with my secret ingredient make the best fluffy sweet potato side dish you’ve ever tasted!
For those looking for a lower carb side dish, don’t miss my cheesy mushroom casserole recipe. It’s delicious and perfect for keto or low carb lifestyles. Your holiday table doesn’t have to be lacking in great side dishes this year!
Sweet Potato Casserole can be Healthy
I may have finally discovered the perfect sweet potato casserole, which is based off my individual sweet potato casseroles. It’s easy to assemble, delicious, and perfect for carrying to those holiday potlucks. You could probably even put this into a casserole slow cooker to save time or space in the oven!
My secret in this recipe is using eggs to beat into the mixture. Something about that helps bind the potatoes together to make it easier for serving, but also gives them a fluffier texture. Without the egg, I don’t think they would be nearly as delicious. (No, it doesn’t give them an eggy flavor at all!)
Another great healthy sweet potato recipe you might enjoy are my roasted sweet potatoes with sage. These pair wonderfully with a classic roasted turkey.
Is this like my grandma use to make for Thanksgiving?
I think this recipe is as close to what is a traditional sweet potato casserole that I have ever found or made. The recipe is a bit minimalist in approach, which may differ from common recipes, but it is not lacking in flavor or creamy texture.
While there are no corn syrup or marshmallows on mine, but that doesn’t mean it won’t taste just as delicious. You can definitely make family favorite recipes just as delicious but healthier.
Check out my keto pumpkin pie for another great healthier option! It is a great substitute that is delicious and fits into many diet plans and lifestyles with zero guilt.
Can you make this a sweet potato casserole with pecans?
Adding in chopped pecans or walnuts is definitely easy to do with this recipe. I prefer seeing them just sprinkled on the top of the sweet potato casserole rather than mixed into the dish. Why? Because those who don’t care for nuts can easily remove them if they are only on the top.
If you do add pecans to the top of this casserole like I have, my recommendation is to only drop them in for the last 10-15 minutes of baking time. Burnt pecans are not appetizing. So, about 15 minutes before it is done cooking, pull the casserole out and sprinkle the chopped pecans across the top.
Can I make this sweet potato casserole with a sugar-substitute?
Yes, if you are trying to avoid cane sugar or brown sugar, you can easily substitute in your favorite sugar-substitute.
My preferred substitute is a monk fruit sweetener. It is a great 1:1 option that works wonderfully in baking and doesn’t leave a bitter aftertaste like many popular sugar substitutes.
Other popular options would be honey, molasses, or stevia. However, each of those would require different measurements and should not be used 1:1 with the sugar listed in the recipe.
Looking for more casseroles and side dishes?
While I adore this easy sweet potato casserole, I know you will likely want more side dishes at your next big holiday meal. That’s why I wanted to share a few more of my favorite recipes that pack tons of delicious flavor and are also easy to create.
No holiday meal is complete without a healthy cranberry sauce. You can load up your plate with mock mashed potatoes with zero guilt, but if you want to indulge, you will love this tortellini mac and cheese recipe!
- 3 cups cooked mashed sweet potatoes - for canned, use approximately 3 - 16 oz cans (drained and rinsed); if fresh, use about 5 medium sized potatoes.
- 1/4 cup brown sugar
- 4 Tablespoons butter
- 2 eggs, beaten
- 1 teaspoon vanilla
- 1/3 cup milk
- 3/4 cup brown sugar
- 3/4 cup flour
- 1/2 cup butter, softened
- 1 1/2 cups chopped pecans
- Preheat oven to 375 degrees F
- Spray 9 x 13 baking dish with non-stick cooking spray
- Cook sweet potatoes on stove top or drain canned sweet potatoes
- In a large bowl, mash the sweet potatoes and add brown sugar, butter, eggs, vanilla and milk. Beat until smooth
- Spread sweet potato mixture evenly into baking dish
- In a small bowl, combine brown sugar, flour and pecans
- Mix in butter to form topping
- Sprinkle on top of sweet potatoes
- Bake for 50-55 minutes or until golden brown and sweet potatoes should be set
- Serve immediately
- Store leftovers in refrigerator
Sweetener can be substituted for Golden Monk Fruit or an similar alternative.
Amount Per Serving: Calories: 686 Total Fat: 40g Saturated Fat: 17g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 109mg Sodium: 246mg Carbohydrates: 78g Net Carbohydrates: 0g Fiber: 6g Sugar: 37g Sugar Alcohols: 0g Protein: 9g