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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


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



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


  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.


  • 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