This Sweet Potato Casserole Recipe features a fall-friendly mix of flavors that’ll make you want to scoop seconds before the turkey hits the table!
I’ll be the first to tell you that the sweet potato is not my go-to root vegetable. I prefer the delightful, starchy, and admittedly “less” nutritious russet potato or Yukon Gold. However, when the leaves change color and the coffee shops start serving their pumpkin spice lattes, something clicks in my brain—I want all things sweet potatoes. That means sweet potato soup, sweet potato fries, and, yes, sweet potato casserole.
You could go all 1950s Betty Crocker with your casserole and pile it with mountains of marshmallows. That’s how my kids like it. But if you’re like me, your palate has grown over the years, and you want to try something different. These days, I’m limiting the food-like products that I once thrived on for more wholesome indulgences.
In fact, I’d say that this recipe rivals the casseroles of yesteryear. But don’t worry—there’s nothing too frou-frou in the ingredients. It’s got all the familiar favorites like nutmeg and cinnamon that bring warmth to the dish. Also, the brown sugar amps this recipe’s inherent sweetness. Between the creamy mashed potatoes and the toasted crumble of buttery pecans and oats, you won’t miss the marshmallows.
Is This Sweet Potato Casserole Healthy?
Aside from the brown sugar, there aren’t any major red flags here. The recipe doesn’t even call for cow’s milk, though feel free to use dairy milk instead. Oddly enough, I can handle butter just fine. On that note, vegan butter or olive oil also work well for this casserole. And for my gluten-free friends, almond flour makes a great base for your topping. Also ensure that the oats are GF certified.
The Best Dairy-Free Milks For Casseroles
Oat milk works best here because it adds a level of creaminess I just can’t get with other dairy-free options. Almond milk is too watery, and soy simply doesn’t taste right in recipes where you want a dairy-like flavor. Another great option is coconut milk, and if you can swing it calorie-wise, the full-fat stuff is delish in casseroles.
How Do I Store Leftovers?
The easiest way to store them is in the casserole dish. Simply cover it with the lid (if you have one) or plastic wrap. Alternatively, you can use your preferred airtight container. Either way, refrigerate for up to 4 days. You can reheat it in the microwave or, better yet, the oven!
Serving Suggestions
Okay, so the obvious pairing for sweet potato casserole is your Thanksgiving turkey. We don’t have a recipe on FFF for that (yet), but this Air-Fryer Turkey Breast is a close second. Or pick another poultry—Roasted Chicken is just as tasty. Other proteins, like a Bacon-Wrapped Steak and Herb-Crusted Pork Tenderloin, are worth trying as well! And if you’re craving more sides, check out this simple Oven-Roasted Vegetables Recipe.
Ingredients
- 1 pound sweet potatoes
- 2 tablespoons butter
- Pinch of salt and fresh black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 2 tablespoons oat milk
- 1/2 tablespoon flour
- 3/4 teaspoon brown sugar
- 1 tablespoon pecans
- 1 tablespoon rolled oats
Instructions
- Preheat your oven to 350°F. Peel the sweet potatoes and cut into cubes.
- Boil the sweet potatoes in a large saucepan until very soft, about 20 minutes. Drain the cooked sweet potatoes and transfer them to a bowl.
- Add 1 tablespoon of butter, salt, pepper, nutmeg, cinnamon.
- Mash the sweet potatoes with a fork until smooth and add splashes of the milk as you go.
- Transfer the mixture into a baking dish or casserole and smooth the top with a spoon.
- In a small bowl combine the flour, brown sugar, pecan nuts, rolled oats, and 1 tablespoon of butter. Stir until the mixture clumps together.
- Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven for 20 minutes, until the topping is golden brown.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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