Everyone loves this healthy sweet potato casserole with a crunchy oatmeal pecan topping. It’s lighter in sugar, absolutely delicious, vegan and gluten-free!
Sweet potato casserole has always been my FAVORITE holiday dish. Growing up my mom made it three times a year — Thanksgiving, Christmas and Easter — and I was always so pumped to have it. Creamy sweet potatoes topped with a crunchy pecan and brown sugar topping = the best!
Healthy Sweet Potato Casserole Video:
I finally decided to use my mom’s classic sweet potato casserole recipe as a guide to make a healthy sweet potato casserole that’s made with better for you ingredients but not so “healthy” you don’t feel comfortable sharing it with family for a holiday meal. You know what I mean here, right? There are certain healthy recipes that I make for myself and Isaac and I LOVE them but I wouldn’t bring them to a party or a holiday dinner. This sweet potato casserole isn’t one of those recipes. It’s meant to be shared. We LOVE this healthy version of sweet potato casserole so much… maybe even a tiny bit more than mom’s, but we’ll keep that a secret.
Upgraded Healthy Sweet Potato Casserole Ingredients
My mom’s recipe uses canned yams, white sugar, white flour, eggs and butter. With a few small tweaks I was able to make a healthier version that’s also dairy-free and gluten-free!
- Fresh sweet potatoes
- Oat (or almond) flour and oatmeal for the topping
- Coconut oil and flaxseed to replace the butter and eggs
- Maple syrup instead of white sugar to sweeten the filling.
The one thing I didn’t change was the brown sugar for the topping. I wanted to make sure it still came out crunchy like the original version so I stuck with organic brown sugar. Coconut sugar might works well too if you happen to have that on hand.
Prepping the Casserole Ahead of Time
If you’re hosting Thanksgiving or don’t want to spend your holiday morning making your dish to share, you can prep this healthy sweet potato casserole ahead of time! I prefer to prep the sweet potato base, store in an airtight container in the refrigerator and then prep the topping separately. On Thanksgiving morning, you can add the base to a casserole dish, add the topping and bake! If you just want to get it all done, you can bake the entire casserole ahead of time and keep in the fridge for 3-5 days. I don’t recommend freezing it because the consistency would likely change.
Need More Ideas? Here Are My Other Favorite Thanksgiving Side Dishes:
- Roasted Root Vegetables
- Thanksgiving Veggie Tray
- Kale Salad with Roasted Butternut Squash
- Wild Rice Stuffing
- Healthy Mashed Cauliflower
If you make this healthy sweet potato casserole be sure to leave a comment and star rating below letting me know how it turns out. Your feedback is so helpful for the EBF team and our readers!