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    Home » Side dishes

    Healthy Sweet Potato Casserole Recipe

    Published: Nov 23, 2021 · Modified: Nov 15, 2022 by Kushi · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Sweet Potato Casserole is a savory, creamy, garlicky side dish topped with crunchy toasted honey-glazed walnut & almonds topping.

    Creamy and savory, healthy sweet potato casserole topped with nuts

    Jump to:
    • About
    • Ingredients for savory Sweet Potato Casserole
    • How to make the best Sweet Potato Casserole for dinner
    • Variations
    • FAQ
    • Video
    • Recipe card
    • User Reviews

    About

    Savory Sweet Potato Casserole is a last-minute, healthy, easy-to-make, and delicious side dish for your Thanksgiving or Holiday dinner table.

    This sweet potato recipe is vegetarian and gluten-free, and you can also make it vegan by using dairy-free substitutes and nut-free by skipping the toppings.

    I highly recommend you substitute marshmallow casserole this holiday season with this savory one. Note that I have mixed regular and white sweet potatoes in my recipe. You can combine or use any one variety.

    Top view of best and easy sweet potato casserole for Thanksgiving, Christmas

    Have you planned your Thanksgiving or Christmas Dinner menu yet?

    If not, do check out some of our favorite and popular recipes on this blog, along with a few new favorites

    • Loaded Cauliflower Casserole Bake
    • Cheesy Creamed Corn
    • Whole Roasted Cauliflower 
    • Green Bean Casserole 
    • Buttermilk Biscuits
    • Christmas Tree Pull Apart Bread

    Savory recipes with sweet potatoes are my favorite. I am not a big fan of sweet potatoes with marshmallows, as I feel it makes your dessert overly sweet because it is already sweet by itself. But if you love the marshmallow version, stay tuned. I will be sharing an easy recipe soon.

    So whenever sweet potatoes are in season, I make a savory dish. I also make it a little spicier to balance the natural sweetness and creaminess of the sweet potatoes well. You must check out my popular Roasted Sweet Potatoes as well this holiday season. 

    Sweet Potato Casserole topped with nuts on black plate #sidedish

    Ingredients for savory Sweet Potato Casserole

    Mashed Sweet Potato Filling

    • 4 cups Sweet Potatoes, peeled and chopped ( 3 medium to large)
    • 3 to 4 Garlic cloves, finely chopped
    • 1 tablespoon Salt
    • 2 tablespoon Butter
    • 1 cup Milk
    • 1 teaspoon Red chile flakes
    • 1 teaspoon Paprika or Red chile powder
    • 1 tablespoon Spring onion

    For the Almond Walnut Topping

    • ½ cup Almonds, chopped
    • ½ cup Walnuts, chopped
    • 1 tablespoon Olive oil or Vegetable Oil
    • 2 tablespoon Honey or Maple syrup
    • ¼ teaspoon Salt
    • ½ teaspoon Red pepper flakes
    • 2 tablespoon Spring onions or Chives

    How to make the best Sweet Potato Casserole for dinner

    Cook the sweet potatoes

    • I generally cook sweet potatoes by adding them in boiling water along with garlic cloves and salt until they are tender. 
    • Use your preferred method to cook sweet potatoes. You can microwave or bake and then mash.
    Stepson how to cook the sweet potatoes
    Just showing only a few key steps. Check out my video or recipe card for detailed instructions.

    Prepare the buttery-milk mixture.

    • When the potatoes are boiling, in another pan, melt butter. Add milk, pepper flakes, chile powder, and mix to combine. Switch off the flame.
    • Please do not boil the milk. We just want it warm in the recipe. check out the video here.
    step by step images on How to make honey glazed topping for casserole dish

    Mash the Potatoes

    • Once the sweet potatoes are tender, drain the water completely and let it cool.
    • Now mash them as much as possible or to the consistency that you like in your final dish.
    • Add the buttery milk mixture in parts until the sweet potatoes absorb all the milk. I do not like to add all the milk at once because I prefer to stop before the sweet potato mixture becomes too liquidy.
    • Add spring onions and mix to combine.

    Prepare Honey-glazed Almond Walnut Topping

    • Add almonds, walnuts, oil, honey, salt, pepper flakes, spring onion, and mix well to combine.
    step by step images on baked sweet potato casserole dish

    Bake Mashed Sweet Potatoes

    • Preheat oven to 350 degrees F.
    • Spread your prepared mashed sweet potato filling into a baking dish. I have used a 7 by 5-inch dish.
    • Top it with the honey-glazed almond walnut mixture.
    • Bake for 20 to 25 minutes or just until the topping is toasted and becomes crunchy (do not burn them).
    • Serve it warm and enjoy!!!
    TOp view of rich and creamy mashed sweet potato casserole for dinner

    Variations

    • You can use pecans instead of walnuts and almonds. Vary the amount of nuts to taste.
    • Spring onions can be substituted with chives and/or rosemary
    • Honey can be substituted with maple syrup.
    • Vary the amount of red chile flakes to taste in both filling and topping. You can use cajun seasoning too 🙂
    • To make this vegan, simply use oil in place of butter and any dairy-free milk of your choice instead of milk.
    • During fall & winter, you can even add the pumpkin spice mix to the filling if desired.
    • Fan of bacon? Feel free to add crispy bacon bits too.
    Sweet potato casserole on baking dish topped with almonds and walnuts

    FAQ

    How do you fix a runny sweet potato mixture?

    For some reason, if you did not drain the boiled sweet potatoes well or if potatoes had extra moisture or you added the buttery milk mixture all at once, don't worry. You can fix it by adding flour, cornstarch, and potato starch 1 tablespoon until you reach the desired consistency.

    Can I make sweet potato casserole ahead of time?

    Yes. You can arrange everything in the casserole dish and refrigerate for 2 to 3 days. On the day you want to serve this dish, thaw it at room temperature for 30 mins. When you are ready to serve, just put it in the oven and bake for 20 minutes.

    Can I freeze sweet potato casserole?

    Yes. You can bake the sweet potato casserole, cool it completely, and freeze it for up to 3 months. I recommend freezing it in the casserole dish you are planning to serve. Just place the parchment paper on top and double-wrap it with foil. Thaw it in the fridge at least a day before and then at room temperature for atleast 30 minutes before you bake.

    Can I use yams instead of sweet potatoes?

    No. I would not recommend substituting one for the other because two root vegetables taste different. Sweet potato is moist and sweeter, while the yams are dry and starchy

    Lifting sweet potato casserole on spatula, ready to be served

    Video

    You can check out the making of sweet potato casserole here

    Recipe card

    Easy and savory sweet potato casserole for Thanksgiving and Christmas dinner

    Healthy and Savory Sweet Potato Casserole for Christmas and Thanksgiving Dinner

    Kushi
    Sweet Potato Casserole is a savory, creamy, garlicky side dish topped with crunchy toasted honey-glazed walnut & almonds topping.
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Dinner, Lunch, Side Dish
    Cuisine Canada, North America, southern
    Servings 8
    Calories 236 kcal

    Equipment

    • 1 Caserole dish or Baking dish

    Ingredients
      

    Mashed Sweet Potato Filling

    • 4 cups Sweet Potatoes, peeled and chopped ( 3 medium to large)
    • 3 to 4 Garlic cloves, finely chopped
    • 1 tablespoon Salt
    • 2 tablespoon Butter
    • 1 cup Milk
    • 1 teaspoon Red chile flakes
    • 1 teaspoon Paprika or Red chile powder
    • 1 tablespoon Spring onion

    For the Almond Walnut Topping

    • ½ cup Almonds, chopped
    • ½ cup Walnuts, chopped
    • 1 tablespoon Olive oil or Vegetable Oil
    • 2 tablespoon Honey or Maple syrup
    • ¼ teaspoon Salt
    • ½ teaspoon Red pepper flakes
    • 2 tablespoon Spring onions or Chives

    Instructions
     

    Cook the sweet potatoes

    • Cook sweet potatoes by adding them in boiling water along with garlic cloves and salt until they are tender. 
      4 cups Sweet Potatoes, peeled and chopped ( 3 medium to large), 3 to 4 Garlic cloves, finely chopped, 1 tablespoon Salt
    • Use your preferred method to cook sweet potatoes. You can microwave or bake and then mash.

    Prepare the buttery-milk mixture.

    • When the potatoes are boiling, in another pan, melt butter. Add milk, pepper flakes, chile powder, and mix to combine. Switch off the flame
      2 tablespoon Butter, 1 cup Milk, 1 teaspoon Red chile flakes, 1 teaspoon Paprika or Red chile powder
    • Please do not boil the milk. We just want it warm in the recipe. Check out the video here

    Mash the Potatoes

    • Once the sweet potatoes are tender, drain the water completely and let it cool.
    • Now mash them as much as possible or to the consistency that you like in your final dish.
    • Add the buttery milk mixture in parts until the sweet potatoes absorb all the milk. I do not like to add all the milk at once because I prefer to stop before the sweet potato mixture becomes too liquidy.
    • Add spring onions and mix to combine.
      1 tablespoon Spring onion

    Prepare Honey-glazed Almond Walnut Topping

    • Add almonds, walnuts, oil, honey, salt, pepper flakes, spring onion, and mix well to combine.
      ½ cup Almonds, chopped, ½ cup Walnuts, chopped, 1 tablespoon Olive oil or Vegetable Oil, 2 tablespoon Honey or Maple syrup, ¼ teaspoon Salt, ½ teaspoon Red pepper flakes, 2 tablespoon Spring onions or Chives

    Bake Mashed Sweet Potatoes

    • Preheat oven to 350 degrees F.
    • Spread your prepared mashed sweet potato filling into a baking dish. I have used a 7 by 5-inch dish.
    • Top it with the honey-glazed almond walnut mixture.
    • Bake for 20 to 25 minutes or just until topping is toasted and becomes crunchy (do not burn them).
    • Serve it warm and enjoy!!!

    Video

    Notes

     
    • You can use pecans instead of walnuts and almonds. Vary the amount of nuts to taste.
    • Spring onions can be substituted with chives and/or rosemary
    • Honey can be substituted with maple syrup.
    • Vary the amount of red chile flakes to taste in both filling and topping. You can use cajun seasoning too 🙂
    • To make this vegan, simply use oil in place of butter and any dairy-free milk of your choice instead of milk.
    • During fall & winter, you can even add the pumpkin spice mix to the filling if desired.
    • Fan of bacon? Feel free to add crispy bacon bits too.

    Nutrition

    Calories: 236kcalCarbohydrates: 23gProtein: 5gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 11mgSodium: 1023mgPotassium: 395mgFiber: 4gSugar: 9gVitamin A: 9830IUVitamin C: 2mgCalcium: 96mgIron: 1mg
    Tried this recipe?Let us know how it was!

    For more recent updates, follow me on Pinterest, Instagram, and Twitter. 

    3 different images on savory, easy, healthy sweet potato casserole

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    Reader Interactions

    Comments

    1. Kate

      November 15, 2022 at 12:51 pm

      5 stars
      This is such a great, flavor-packed side dish!

      Reply
    2. Charles

      November 15, 2022 at 1:22 pm

      5 stars
      I love your Healthy Sweet Potato Casserole! It's not loaded with sugar. Thanks for sharing

      Reply
    3. Carrie Robinson

      November 15, 2022 at 1:28 pm

      5 stars
      Such a great alternative to the usual sweet potato casserole! And I am loving those crunchy nuts on top. 🙂

      Reply
    4. Nikki

      November 15, 2022 at 2:39 pm

      5 stars
      Oh my, sweet potatoes with a kick. My family will go crazy for this casserole.

      Reply
    5. Mirlene

      November 15, 2022 at 3:11 pm

      5 stars
      I love the idea of adding almonds and walnuts on top of the casserole instead of the usual pecans. I have to try this out! Looks really delicious.

      Reply
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    Hi, I'm Sridevi! I am a Software Engineer by qualification, a full-time Food Blogger by passion, a self-published Author, and a happy person two kids (monsters) ago.

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