Sweet Potato Casserole

It’s officially time to plan recipes for the holidays, and one of the dishes I look forward to every single year is sweet potato casserole! There are so many renditions of this southern classic, and this version has some unique flavors that I think you’ll fall in love with.

The base is mashed sweet potatoes, fresh orange zest and juice, cinnamon, maple syrup, turmeric and vanilla (yum!). The crunchy topping is oats, walnuts, butter, fresh ginger and maple syrup (YUM!). If you’ve never had a combination of these flavors, you’re in for a real treat.

And the great thing about this casserole is it’s quite a bit ‘lighter’ than traditional sweet potato casserole, meaning it has a lot less fat and sugar. It still has some of both of those things, otherwise it wouldn’t taste good, but it’s nice to know we can up the flavor of a classic dish with fresh ingredients and be totally satisfied.

I can’t wait to hear about your Thanksgiving feast and if you give this recipe a try, let me know what you think!

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Sweet Potato Casserole

  • Author: Julie Andrews
  • Prep Time: 15-20 mins
  • Cook Time: 35-40 mins
  • Total Time: 50-60 mins
  • Yield: Serves 8 1x
  • Category: Holiday
  • Method: Baking

Description

A healther take on traditional sweet potato casserole with orange, ginger, turmeric and maple, with a crispy oat walnut topping.


Ingredients

Scale

Sweet Potato Filling:

  • 2 ½ cups cooked sweet potato
  • 1 cup low fat evaporated milk
  • 1 large egg
  • Zest and juice of 1 medium orange
  • 4 Tbsp. pure maple syrup
  • 2 tsp. pure vanilla extract
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground turmeric
  • ¾ tsp. kosher or sea salt

 Oat Topping:

  • ¾ cup old-fashioned rolled oats
  • ¼ cup chopped walnuts
  • 2 Tbsp. whole wheat flour
  • 3 Tbsp. melted butter
  • 2 Tbsp. pure maple syrup
  • ½-inch piece fresh ginger, peeled and minced
  • ¼ tsp. kosher or sea salt

Instructions

  1. Preheat the oven to 350 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.
  2. Place the sweet potatoes in a medium mixing bowl. Use a hand mixer to beat potatoes until mashed. Continuing beating on low and add the evaporated milk, egg, orange zest and juice, maple syrup, vanilla extract, cinnamon, turmeric and salt until incorporated, stopping to scrape the sides with a spatula as needed. Transfer sweet potato mixture to the prepared baking dish.
  3. In a separate medium mixing bowl, stir together the oats, walnuts, flour, melted butter, maple syrup, ginger and salt until combined. Sprinkle the oat mixture evenly on top of the sweet potato mixture. Bake 35-40 minutes or until topping is golden brown. Let cool 5 minutes, then scoop and serve. Drizzle with more maple syrup, if desired.


Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 253
  • Sugar: 19g
  • Sodium: 209mg
  • Fat: 9g
  • Saturated Fat: 4g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 35mg

Keywords: sweet potato casserole, casserole, sweet potato, sweet potatoes, holiday, Thanksgiving

4 Comments

  1. Erica Smith on November 26, 2019 at 10:10 am

    Going to try this one out this year!! Thanks for sharing 🙂

    • Julie Andrews on December 2, 2019 at 11:52 am

      You’re welcome, Erica! Dig right in. 🙂

  2. Michele on December 2, 2019 at 8:31 pm

    This recipe caught my eye IMMEDIATELY but I’m allergic to “cow’s milk”. Do you have any suggestions as to what I can substitute the butter with. (recent allergy, still trying to learn different things). Thank you!

    • Julie Andrews on December 3, 2019 at 12:28 pm

      Hi Michele – Great question! I’d use coconut oil instead of butter.

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