Thanksgiving is just one week away, so we are helping you get ready with this easy and clean Thanksgiving side dish: Sweet Potato Casserole!


We love sweet potato casserole, but it can be quite a heavy dish with all of the sugars and butter that is added. Plus, if your family likes the casserole with marshmallow on top, then the dish becomes more of a dessert. However, we have cleaned up the dish without sacrificing the flavor, and although we do not include a marshmallow topping, you can always purchase vegan marshmallows for a not-as-heavy topping. Yes, those exist! Just swap out the pecan topping and you will be good to go.

Healthy Sweet Potato Casserole

  • Servings: Approx. 6
  • Difficulty: easy
  • Print

-3 large sweet potatoes
-2 tbsp. coconut oil or vegan butter (we use Earthly Balance, which is usually near the other butters in your grocery store)
-2 tbsp. maple syrup
-1/4 tsp. cinnamon
-1/8 tsp. of nutmeg
-Pinch sea salt and black pepper

-1 1/2 cups of pecans
-1 tbsp. maple syrup
-1 tbsp. vegan butter or coconut oil
-Pinch of cinnamon

Peel and cube sweet potatoes and then place in a large pot of water. Bring the pot of water to a boil. Once boiling, cook potatoes for another 10-15 minutes, or until the potatoes can easily be pierced with a fork. Once ready, drain and mash the potatoes. Mix in the remaining filling ingredients, and taste and add a pinch more of seasonings or maple syrup if needed.

Meanwhile, preheat the oven to 350 degrees F, and lightly grease an 8-inch casserole dish. Set aside.

In another bowl, mix together all of the topping ingredients.

Spoon the sweet potato mixture into the casserole dish, and then evenly spread the topping mixture over the top of the sweet potatoes. Place casserole dish in the preheated oven and bake for 15-20 minutes, or until the pecans are more browned.

We hope you enjoy this recipe. And if you want more, our latest Nutrition Plan includes a Thanksgiving menu with sides, apps, and of course, pies! Check it out below:



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