Healthy Sweet Potato Casserole

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This healthy sweet potato casserole is lower in sugar, dairy-free and made with a crunchy oatmeal pecan topping. Vegan + gluten-free.

Sweet potato casserole has always been my favorite holiday side dish. Creamy sweet potatoes topped with a crunchy pecan and brown sugar topping… it’s literally the best thing ever.

A serving spoon resting in a white baking dish containing sweet potato casserole.

Growing up my mom made sweet potato casserole three times a year (Thanksgiving, Christmas and Easter) and I was always so pumped to have it. Using my mom’s sweet potato casserole recipe as a guide I was able to make a healthy version that’s filled with better-for-you 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, EBF-approved version that still has all the flavor and texture of the classic version I grew up with. And let me tell ya, we might even prefer this version a tiny bit more than my mom’s, but we’ll keep that a secret!

I know some folks prefer a marshmallow topping instead of the brown sugar topping. If you’re team marshmallow, feel free to try my classic sweet potato casserole instead.

Healthy sweet potato casserole in a baking dish with a spoon.

Why You’ll Love This Recipe

  • The combo of creamy sweet potatoes with a crunchy pecan sugar topping = chef’s kiss!
  • It’s made with healthy, real-food ingredients ingredients.
  • It’s the perfect side dish for the holidays that everyone will love!
  • Gluten-free and vegan! No butter, eggs or white flour needed.
Ingredients measured out to make Healthy Sweet Potato Casserole: coconut milk, sweet potatoes, maple syrup, cinnamon, nutmeg, sea salt, ground flaxseed, coconut oil, vanilla, coconut sugar, oat flour, oats and pecans.

Ingredients Needed

  • fresh sweet potatoes – we’re using fresh sweet potatoes instead of canned to make a sweet potato puree. When shopping for sweet potatoes, look for firm, unwrinkled skins with deep orange flesh.
  • flaxseed – this is a replacement for the egg in a regular sweet potato casserole.
  • coconut oil – I like using this as a replacement for butter. You can sub this for vegan butter or even regular butter if you don’t need the recipe to be vegan.
  • maple syrup – this is added to the sweet potato puree for an extra hint of natural sweetness.
  • coconut milk – I prefer to use canned coconut milk because it’s rich and creamy, but if needed you can sub it for almond milk, oat milk or regular milk if you don’t need this dish to be vegan.
  • vanilla extract, cinnamon, nutmeg and sea salt – key flavor enhancers.
  • brown sugar – this adds sweetness to the topping and makes it perfectly crunchy. Feel free to use coconut sugar, if desired.
  • pecans – pecans add a nutty flavor and crunch to the topping. I personally love the combo of sweet potato and pecans but if needed you can sub walnuts for the pecans or use more oats for a nut-free version.
  • rolled oats – for the topping. Use gluten-free rolled oats if needed. I use Bob’s Red Mill gluten-free rolled oats.
  • almond flour or oat flour – this helps bind the topping together. Oat flour and almond flour both work great. Feel free to use whichever you have on hand.
Collage of six photos showing how to make Healthy Sweet Potato Casserole.

How to Make Healthy Sweet Potato Casserole

Cook sweet potatoes: Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water. Bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork-tender, about 15-20 minutes. Once done, drain well and let cool.

Make topping: In a medium mixing bowl, combine the pecans, oats, flour and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.

Make sweet potato mixture: Add sweet potato chunks to a large mixing bowl and mash using a fork or potato masher. Alternatively you can use the flesh from four baked sweet potatoes. Then add the coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg and salt to the bowl. Mix until everything is combined.

Bake: Spoon the sweet potato mixture into a prepared 9×13 or 9×9 baking dish and sprinkle pecan crumble topping over sweet potatoes. Bake at 350°F uncovered for 40-45 minutes until the top is golden brown and the sweet potatoes are warm throughout.

A serving spoon resting in a baking dish containing healthy sweet potato casserole.

Prepare This 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 casserole ahead of time! I prefer to prep the sweet potato base, store it in an airtight container in the refrigerator and then prep the topping separately.

On the morning you serve it, simply place the sweet potato mixture in a casserole dish, add the topping and bake as the instructions suggest. If you want it to be fully cooked, you can bake the entire casserole ahead of time and keep it in the fridge for 3-5 days. To reheat, heat the oven to 350°F and heat for about 20 minutes, or until the casserole is warm.

I don’t recommend freezing it because the consistency would likely change.

A portion of sweet potato casserole on a plate with a fork.

What to Serve with Sweet Potato Casserole

Sweet potato casserole is a fabulous holiday side dish and a personal favorite for Thanksgiving dinner. Here’s what I typically like to serve alongside sweet potato casserole:

Portions of sweet potato casserole on plates next to a baking dish.

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat the sweet potato casserole on the stovetop, in the oven or microwave. 

More Sweet Potato Recipes

More Thanksgiving Side Dishes

Check out all of my sweet potato recipes and the full collection of Thanksgiving recipes here on EBF.

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4.29 from 147 votes

Healthy Sweet Potato Casserole

This healthy sweet potato casserole is lower in sugar, dairy-free and made with a crunchy oatmeal pecan topping. Vegan + gluten-free.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 16

Ingredients  

  • 8 cups sweet potatoes, about 4 large potatoes
  • 1 cup canned coconut milk, light or regular
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 Tablespoon ground flaxseed
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt
  • ½ teaspoon freshly grated or ground nutmeg

Topping:

  • ½ cup brown sugar or coconut sugar
  • ½ cup chopped pecans
  • cup gluten-free old-fashioned oats
  • cup oat flour or almond flour
  • 3-4 Tablespoons coconut oil, in solid form

Instructions 

  • Peel and chop the sweet potatoes into large chunks. Place the chunks in a large saucepan and cover with cold water, bring to a boil and reduce to simmer. Simmer until the sweet potatoes are fork tender, about 15-20 minutes. Once done, drain well and let cool.
    Cubed and boiled sweet potatoes in a bowl.
  • Meanwhile, preheat your oven to 350°F and spray a little cooking spray on a 9×13 or 9×9 inch casserole dish.
  • In a mixing bowl, combine the pecans, oats, oat flour, and brown sugar. Cut in coconut oil with a fork or knife until the mixture is sandy with pea-sized chunks of oil. Set aside.
    Oatmeal topping mashed together with a fork.
  • Place sweet potatoes into a large bowl and mash them with fork before adding coconut milk, maple syrup, oil, flaxseed, vanilla, cinnamon, nutmeg, and salt to the bowl. Mix until everything is combined.
    Sweet potato casserole filling mixed together in a bowl.
  • Spoon the sweet potato mixture into the prepared dish and sprinkle on the brown sugar and pecan mixture.
    Topping the sweet potato mixture with the oatmeal topping.
  • Bake uncovered for 40-45 minutes, until the top is golden brown and the sweet potatoes are bubbling.
    Healthy sweet potato casserole.

Video

Nutrition

Serving: 1/16 of recipe | Calories: 277kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 358mg | Potassium: 24mg | Fiber: 2g | Sugar: 10g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side
Cuisine: American
Keyword: healthy sweet potato casserole
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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163 Comments

  1. Looks so good! We got our Christmas tree this weekend too. It was great to put up the lights and decorate.

  2. Yummy! This is right up my alley and I may need to put it on my “request list” for when I visit my parents over Christmas. Mondays are not fun, and this one is extra hard. But at least it’s good to get back to healthy eating for the week!

  3. Wow! As a lover of anything with sweet potatoes in, I love this, and especially with it being made “healthier”. Thank you Brittany. 😉

  4. I eat sweet potatoes all year round so I’m glad you didn’t wait to share this one! Love the idea of crunchy pecans on top- my favorite topping for sweet potato casserole!

  5. This looks delicious, Brittany!! I have a bunch of leftovers sweet potatoes so I might have to try this 🙂

  6. Hi. Does this freeze well? I’m desperate for as many “make-ahead” recipes to get a jump on Thanksgiving and not be worn out by party time. Thank you!

    1. Hi Pam. Prepping early is such a good idea. That said, I don’t know how well this freezes because I haven’t tried it. If you do end up testing it out I’d love for you to report back about how it held up! 🙂

  7. Do you add the ground flax seed to warm water as an egg substitute? the recipe didn’t really mention when or how to add the flax seed? Thank you!!

    1. Hi Cheryl. You just add the ground flaxseed to the sweet potato mixture. Sorry that wasn’t clear. Just updated the recipe.

      1. 4 stars
        If the flaxseed were left out, would it change the consistency of the casserole at all? I’m wondering if it’s just for health benefits.

          1. Hey there Brit. If we wanted to use eggs instead of flax seed, how many eggs would you recommend? Would you then keep the coconut oil measurement the same?

  8. The vegan version I made this year was almost the same. Except I add coconut to my sweet potatoes, some unsweetened Cashew milk and use Agave for sweetener. (In the past I used Eagle Brand milk so I was looking for a healthier substitute. I did not tell family members that I had changed my recipe. Several commented that it was even better than last year. My picky Dad even went back for seconds.

  9. This looks amazing! Can you confirm if you’re using regular coconut milk (like drinking milk) or the coconut milk that comes in a can and is thicker? Also by chance do you have the recipe for the mini version? I’d love to make a small portion just for me on any given day ????

    1. Hi Maggie. I’m using coconut milk from a can. I don’t have a recipe for a mini version but you could try halving the recipe. I hope you enjoy it. 🙂

  10. Looks amazing!! I want to make this recipe this year for thanksgiving and have family with nut allergies, would the recipe work with vegan marshmallows instead of the nut topping (even though it looks delicious!)

  11. This recipe is awesome! My kids love it! I do put a lil butter in mine and a beaten egg. I love this website!

    1. What else would work instead of almond flour? It comes in large quantities and afraid it will go to waste. Want to make this for Thanksgiving for a brother-in-law who is gluten free.

  12. Do you mix in the liquid portion of the canned coconut milk or just measure 1 cup of the solid cream part? This looks perfect for this year’s feast, thank you for republishing the recipe!!

    1. Good question. I shake the can before opening so that the liquid portion is mixed with the cream on the top and then use it. Hope this helps!

  13. I have made this twice now! So delicious. I even had some people who don’t eat sweet potatoes eating them! Thank you for this great recipe!

    1. Hooray!! This casserole is one of my favorites from childhood so I LOVE being able to share this healthier version with you and your family. Thank you for coming back to leave a comment too. I so appreciate it. 🙂

  14. This was my favourite recipe for Sweet Potato Casserole, I last made it at Christmas, but now you can’t see the recipe on your website! It just shows all the pics but not the list of ingredients or instructions. Please help!! Can you repost this recipe?

    1. I’m so sorry for the inconvenience. I’ve been making some changes to the back-end of my site to help speed things up and this recipe was deleted in the process. I went in and updated it so it should be good to go. Enjoy!

  15. 5 stars
    Please help!!! This is my favorite sweet potato casserole recipe and I just went to look at it again because I plan on making it for Easter and the recipe isn’t coming up. I used my phone and the computer so I’m thinking it’s not just me. Can you please send me the recipe or try to get it loaded back onto this page? It will be greatly appreciated 🙂 Thanks!

    1. Hi Becky! Thanks so much for letting me know about the recipe issue. I’m so sorry for the inconvenience, but the recipe is updated now! I hope you enjoy the casserole this weekend. Happy Easter.

  16. 5 stars
    We tried this new recipe for our family Thanksgiving. Now that we have a dairy-free nephew, we have to give up our old (butter-filled) recipes and search out new ones. THIS ONE IS AWESOME!!! Give it a try with your families this year! You won’t be disappointed.

    …and leftovers made an amazing breakfast today 😉

    1. Yay!! This makes me so happy, Allison. And I’m totally with ya on having the leftovers for breakfast. That might be the best part about making this. Also, thank you so much for coming back to leave a comment and star rating. I so appreciate it and I know other readers will appreciate it as well. 🙂

  17. Just put this in the oven for the second year because it was such a big hit last year. Doubled the recipe this year so we’d have plenty!

  18. 5 stars
    Made your sweet potato casserole for Thanksgiving dinner. It camer out delicious! I made a couple of tweaks to the recipe. I roasted the sweet potatoes to add in the carmelized flavor. Worked great! I omitted the coconut oil and used almond butter for the topping. I omitted the coconut oil in the sweet potato mixture and replaced with a homemade walnut butter since it adds a buttery flavor. Worked great making it ahead then adding the prepared crumb topping just before putting in the oven.

    Initially, I planned to double the recipe, but due to sick guests cancelling after I baked the sweet potatoes, I’m going to make the second batch today and freeze it. I think I’ll freeze it in a zip lock bag molded to the size of the baking dish so it won’t have to be defrosted to fit the dish.

    Definitely a keeper recipe! Thank you for taking the time to create such a wonderful recipe.

  19. 5 stars
    I made this recipe for Thanksgiving, and it was great! I loved the flavor of the sweet potatoes and the crunchy topping. Delicious, and healthier than so may other recipe. A keeper – I will definitely make it again.

  20. Hi, saw this on Instagram, great!
    I’m european though, and it seems
    confusing, is this casserole a dessert,
    or a side dish for main meal
    One comment was for breakfast?
    how would you
    catagorise it! Thanks

    1. Mairi-a: A sweet potato casserole is a traditional side dish for a main meal, especially a meal for the holidays or for a social event in the U.S. There are many traditional American recipes for sweet potato pie, which is a dessert and would contain very similar ingredients (brown sugar, maple syrup, vanilla extract, etc.). The chief difference is pastry dough for pie, and only a streusel topping for the casserole.

      Breakfast casseroles are not as popular in the U.S. as sweetened cereal, but we typically make them egg-based, similar to quiche and are often light on vegetables and heavy on meat. Having this sweet potato casserole for breakfast is not a traditional suggestion, but a very good way to increase the consumption of vegetables.

      Older, more traditional American recipes tend to emphasize sweet preparations with this particular root vegetable, but other cultures tend to prepare them with more savory ingredients.

  21. actually, the dish is not very eye-catching.But, okay, importantly it’s good for health. Can you tell me the taste of it ?

  22. 5 stars
    Goood day!This is kid off off topic but I need some guidance from an established blog.
    Is it tough to seet upp your own blog? I’m nnot very techincal but I can figure things out
    pretty quick. I’mthinking about creating my ownn bbut I’m not sure where to begin. Do you have any tips
    or suggestions? Appreciate it

  23. 5 stars
    Thank you, Brittany. The combination of sweet potato + maple syrup + vanilla + cinnamon + nutmeg + pecans is a match made in heaven. I’ve added this recipe to a mini sweet potato recipe roundup for flexitarians.

  24. 5 stars
    Brittany, my wife utilized the Oatmeal Cookie recipe. She interchanged 1/4 cup of flour with a 1/4 cup of ground flax meal and reducecd 1/4 cup of Oatmeal and added 1/4 of Almond Meal. She substituted Coconut Oil with Avacado Oil. Next time we would increase the spices to our taste. We used raisins and walnuts in our recipe. Delicious. Thank you for sharing. David & Diana Herbek

    1. Hi David, I’m so happy to hear that you and your wife tried and enjoyed this recipe. I’m glad it turned out well with your modifications. I’m sure the added raisins and walnuts were delicious. And thank you for taking the time to leave a comment and star rating, I so appreciate it! The ratings are super helpful to other EBF readers.

    1. Hi Morgan – Yes, you can use coconut milk instead of almond milk. If you’re going to take out the flaxseed I would use 1 egg in place of it because the flaxseed replaces the egg in this recipe.

  25. This was so good! I made it a for a Friendsgiving and people were grateful it wasn’t loaded with refined sugars. I cubed and roasted my sweet potatoes with a little avocado oil before mashing so they carmelized a bit more and it turned out great.

  26. 5 stars
    I made this recipe for a Friendsgiving with my mom’s group and it was a huge hit! So delicious! I’ll be making another pan for Thanksgiving. And sharing the recipe with my sister who is gluten and dairy intolerant. Thanks for a delicious recipe!

    1. Yay!! That makes me so happy to hear, Anna. I’m so glad the casserole was a hit! I really appreciate you coming back to leave a comment and star rating. They are super helpful to other EBF readers. <3

    2. 5 stars
      I’ve been making this casserole 2 years in a row now for both my family Thanksgiving dinners and Friendsgiving too and it’s always a hit! I have multiple family / friends that are gf or vegan so this is always my go-to recipe. Love it!

      1. Ahh yay!! That makes me so happy to hear, Monica! I’m so glad this casserole is a hit with your family and friends. Thanks for taking the time to come back and leave a comment / star rating. I so appreciate it! <3

  27. 5 stars
    This looks delicious and I plan to make for thanksgiving. Can you sub canned sweet potato in place of baking sweet potatoes? I just purchased a few cans from Whole Foods and am hoping I can use them as a shortcut! Thanks!

    1. Hey Angela! Yes, I think canned sweet potatoes would work just fine. 🙂 I can’t wait to hear what you think, definitely let me know how it turns out!

  28. 5 stars
    This recipe is AMAZING! My family loved it and it’s definitely a keeper. The coconut milk helps keep it creamy, and the spice combination is incredible. Thanks for providing a healthy and delicious take on a classic. ❤️

    1. Oh yay!! I’m so glad you tried and loved this casserole, Lysandra! It’s one of my all-time faves. I really appreciate you coming back to leave a comment and star rating. The ratings are super helpful to other readers!

      1. Hey Arielle – You could try just subbing in more oats for the flour. Let me know how it turns out if you try it. 🙂

  29. Assuming I can leave out the pecans for the topping due to allergies? Should I just add more flour or leave as is?

  30. This looks amazing! I have someone who can’t eat oats – Do you have a suggestion for a substitute in the topping? Or just leave out? Thanks!!

    1. Hey Kelli – You could try just subbing in more flour/nuts for the oats. Let me know how it turns out if you try it. 🙂

    1. Hey Paula – Yes, I have a note about that in the blog post. 🙂 You can definitely prep this 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. The morning of, 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.

    1. You could use another plant-based milk. I’d go with some creamy like oat milk or cashew milk. You can do vegan butter or regular butter in place of the coconut oil. Let me know if you try it!

  31. 5 stars
    Omg! Made this for Thanksgiving and it was my favorite side dish this year! Truly the best sweet potato casserole I’ve had, and I love that it’s a healthier version. This recipe is definitely a keeper. Thanks so much!

    1. Ahh yay! That makes me so happy to hear, Nathalie. I’m so glad this casserole was a hit for Thanksgiving dinner! Thanks for making it and for coming back to leave a review. I so appreciate it!

  32. Eating is necessary for living but also health is also important ti living i see in this site lot of recipes are so good and also i try in my weekend to new recipe with eating bird food.
    loved it…
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  33. 5 stars
    Sweet potato casserole is my fave Thanksgiving side dish, and this one did not disappoint! I’m so glad there are leftovers too, so I can enjoy all week. I used coconut milk and coconut oil, and next time I might opt for vegan butter or regular butter in place of coconut oil, since I prefer the butter taste to coconut oil. But this was still sooo good! Thank you for the recipe!

    1. So glad this recipe was a hit, Kara!! I so appreciate you making it and coming back to leave a review. It means the world to me. 🙂

  34. So delicious! I was searching for a healthy version of sweet potato casserole and happened upon this recipe. After taking a glimpse down through the ingredients, I felt it was worth a shot. Absolutely fantastic. I followed the recipe exactly, using the coconut sugar instead of brown sugar. Of course it doesn’t taste just like the original with the brown sugar, but it is so healthy that I don’t feel guilty eating it! Thank you for a wonderful, healthy side dish! I will be making this again!

  35. I’m going to try this, except I’m going to use a non-sugar sweetener, like erythritol. I’m not sure if it comes in a “brown sugar” form ( I know it comes granulated and powdered), but it would be worth looking for. Or monkfruit sweetener.

  36. 5 stars
    I tried both this and the clsssic sweet potato casserole today when testing recipes for a Friendsgiving with neighbors this weekend! Super simple to throw together and tastes delicious! Will definitely make several times this season. Thanks Brittany for another incredible recipe 🙂

    1. Yay!! So happy to hear this sweet potato casserole was a hit, Mallory! Thanks so much for trying them out and coming back to leave a review. I really appreciate it!

  37. 5 stars
    I made this sweet potato casserole yesterday and it was a hit in my family. Super easy to whip up and the flavor is out of this world. It’s sweet, nutty, creamy, and full of flavor. I will definitely be making this as part of Thanksgiving meal this year. Thank you for this delicious and easy recipe. I loved it.

    1. Yay!! So happy to hear you enjoyed this sweet potato casserole, Aida! Thanks so much for trying it out and coming back to leave a review. It means so much to me!

  38. I made this twice. Once exactly as it is written and then adjusted. I found it too sweet. I cut down the maple syrup by 3 Tbs, and the brown sugar by 4 Tbs. In the potatoes I added 1/4 tsp orange peel, and 1/8 tsp ground cloves, In the topping II added 1/2 cup pecans to equal 1 full cup, and 1/2 cup unsweetened coconut,

  39. 5 stars
    This was DELICIOUS. I don’t normally leave reviews on recipes, but this was too great not to. My family has lots of food allergies, so this was a perfect way to still enjoy a classic dish at Thanksgiving dinner. One person has a pecan allergy, so I subbed chopped almonds in the topping and it worked great. Thanks for a wonderful recipe!

    1. Yay!! So happy to hear this sweet potato casserole was a hit, Michelle. Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

  40. 4 stars
    Hi! I made this before and loved it, but my husband didn’t like the nutty flavor which I’m thinking is from the flaxseed. If we wanted to modify it slightly and just use eggs instead, would it work? 1 egg or 2? Thanks so much!!! I am planning to make it again this holiday!!!

    1. 5 stars
      I made this in a full 9×13 pan. I made the full topping recipe too but put it on 2/3 of the pan and 1/3 marshmallows for the kids. They loved both and the extra topping was wonderful. Husband said it was the best he’s had.

      I had half a butternut squash to use up so subed that for some of the sweet potato. I couldn’t taste it at all but it made me he dish just a tiny bit lighter. I might do it again next time too!

      1. Yay!! So trilled this sweet potato casserole was a hit and I love that you tried butternut squash in it. Glad to hear it turned out well!

  41. 5 stars
    I made this last week and it was delicious!!! I replaced the flaxseed with egg because I was all out of flax and it was still so good.

    1. Ah yay! Happy to hear this sweet potato casserole was a hit, Ashley. Thanks so much for trying it out and coming back to leave a review!!

  42. 3 stars
    I made this for Thanksgiving as our sweet potato side dish. It was good, but very sweet. If I make this again, I will cut down on the sugar portion. May be better for a breakfast casserole.

  43. 5 stars
    This recipe gets rave reviews every time I make it. It’s just the right amount of sweet to be a dinner side dish. The nutmeg is an interesting but necessary addition. Omitting the flaxseed is fine because I never seem to have it on hand. I will never have another Thanksgiving without this!

    1. Happy to hear this sweet potato casserole was a hit, Sara! Thanks so much for trying it out and coming back to leave a review. It means so much to me!

  44. 5 stars
    Made this with almond flour, coconut oil, almond milk, and brown sugar instead a coconut sugar (just didn’t have it). Seriously- this was the BEST thing on our amazing Thanksgiving table! Will make again for family dinners ❤️

    1. Ah yay!! This makes me so happy to hear, Sarah. So pumped this sweet potato casserole was a hit. Thanks so much for coming back to leave a review. I so appreciate it!

  45. 5 stars
    Made this for our Thanksgiving dinner yesterday…and it was hands down the favorite side of our crew. No one could believe that it was a healthy version. SO delicious!! Cannot say enough how much we loved this recipe. Thank you!! (and the make ahead tips were helpful)

    1. Ah yay! This makes me so happy to hear! Thanks so much for trying out this sweet potato casserole, Sharla. Thrilled it was a hit! Thanks for the review :).

  46. 5 stars
    This dish was the hit at Thanksgiving! I made both this version and then one topped with marshmallows. The base recipe was perfect – not too sweet and the crumble topping was so good. Subbed the flax seed for an actual egg as I was worried about it being too nutty but will try it with the flax seed next time.

    1. Ah yay! This makes me so happy to hear, Jessica. Thanks so much for making both versions and coming back to leave a review. I so appreciate it!

  47. 5 stars
    Delicious!!! A lot like the one my granny would make every year for Thanksgiving. I made it for a special fall Shabbat breakfast.

    1. Woo!! Happy to hear this sweet potato casserole was a hit, Ann. Thanks so much for making it and coming back to leave a review!

  48. 5 stars
    I’ve made this the past 2 Thanksgivings and can’t wait to make it again! Sweet potato casserole is my favorite holiday dish and this is so good. I like to add a tablespoon of Miyoko’s salted butter.

    1. Yay! I’m so happy you love this healthy sweet potato casserole, Emmy! Thank you for your review, it means so much to me.

  49. 5 stars
    Hello! I made this last year for the first time and it was delish. I’ve been asked to make it again for this year!!!
    Thank you!

    1. Excellent! I am excited to hear that this recipe is a highly requested hit, Kendall. Thank you so much for sharing your review + star rating, I really appreciate it!

    1. Hi Stacey – I do not recommend freezing this casserole because the consistency would most likely change. So sorry!

    1. Hi David – For this recipe I use unrefined coconut oil. The main difference is that refined has more of a neutral taste vs. unrefined which has more of a coconut flavor. But either will work for this recipe. I hope you enjoy!

  50. In efforts to conserve oven space on the big day, I’d love to make or at least head day or in the crock pot. Do you have cooking instructions? Or would you recommend making the sweet potatoes ahead of time and warming them up in the crock pot with the topping on to bake that step together? Thanks!

    1. Hi Emily- You can absolutely make this recipe a day ahead of time, I like to prep my base first and store that in an airtight container in the fridge. You can cook this fully ahead of time and reheat it at 350 for about 20 minutes or add the topping and fully cook it the day of. It will keep in the fridge for 3-5 days. Hope you enjoy this recipe!

  51. Would it be possible to roast the potatoes in the oven, peel the skin, mash as proceed with directions or do you specifically recommend boiling?

    1. I typically recommend boiling, but I am sure roasting would work as well, might just take a bit longer and you want to make sure you get really soft. Hope you enjoy!

  52. Which is better – oat flour or almond flour for this recipe? Does one work better over the other? I have both. I’m excited to try this!

    1. Hi Kim – They both work really well. I use whichever I have on hand. The oat flour might be my favorite though. Enjoy!

    1. YAY! I am loving the convenience of being able to make this ahead of time. I’m so glad everyone enjoyed this recipe. Thank you for sharing your review & star rating, I so appreciate it.

  53. 5 stars
    I don’t think I’ve tried an EBF recipe that I didn’t like. This recipe is amazing!! It was a HUGE hit. Even the sweet potato casserole haters were eating it. The biggest complaint was that I didn’t make enough! I’ll be making this again soon for sure. I hope your family had a wonderful Thanksgiving!

    1. Ah, this means so much! I am so excited to hear that this recipe was such a hit for your whole family, Jenna. Thank you so much for coming back and sharing your review + star rating. I really appreciate it!

  54. 5 stars
    I used this recipe with pumpkin and should have increased the flax seeds since the pumpkin was a little watery than sweet potatoes. I also did not put the sugar in the topping but used some granola that was sweet also. I am excited to try the original recipe but probably will only use 1-2 T to make it less sugar. It was better the next day! These are ingredients I usually have in my home and excited for a pumpkin option that is vegan. Thanks!

    1. Yum! The pumpkin is such a great idea, thank you for sharing, Linda. I can’t wait to hear how you like the sweet potato version as well. Thank you for sharing your review + star rating, I so appreciate it.

  55. 5 stars
    This is my go-to sweet potato recipe. It is one of the few recipes I
    I don’t change too much (honey instead of maple)! My sister-in-law despises coconut- she has no clue about the coconut content and scarfs it down every time I make it. Tee hee!

    I don’t put the toppings on until the last 15 minutes. Prior to that I would always sadly burn the topping. Bummer.

    1. Love this, Teresa. I am so excited to hear that this recipe is a hit. Thank you so much for sharing your review + star rating, I really appreciate it.

  56. 5 stars
    Hi Brittany,

    I have to follow very strict gluten-free and paleo diets due to health reasons so thank you for this recipe! I’m so excited to make it for Thanksgiving! I have a question though, do you think it could be made with pumpkin instead of sweet potato? Just looking for multiple options so I can use the recipe in a variety of ways. 😉

    1. Hi Lisa – Of course, I hope you love this one. I bet pumpkin would work great for this recipe, I haven’t tried it though so let me know how it turns out for you! Enjoy!

  57. 5 stars
    This has been a big hit with my family for multiple years at Thanksgiving. I love that it’s naturally vegan and gluten free because I can take it to functions where people have dairy/gluten allergies or are vegan. Highly recommend!

    1. WOO! I am so glad you are loving this casserole and it is a hit for everyone. Thank you for giving it a try and for sharing your review & star rating, it means so much to me!

    1. Absolutely! I provide detailed instructions on how to make this ahead of time in the post above. I just wouldn’t recommend freezing. Hope this is a hit!

  58. Hi Brittany,

    Can you please let me know what maple syrup you use? Grade A or B? Looks like a great recipe! I love anything made out of sweet potato. Cannot wait to try this. I got all the ingredients todaY except maple syrup. Making this over the weekend!

    Thanks,
    Swarna

  59. I finally made this delicious casserole last weekend! It tasted yummy ans everyone loved it. Thanks a lot for the recipe!