I absolutely love this dish because it captures the cozy, comforting flavor of a classic sweet potato casserole while keeping things lighter and more versatile for different dietary needs.
Why You’ll Love This Recipe
I fell in love with this version because I get all the creamy sweetness and crunchy topping I crave from the traditional version, but with less sugar and smarter choices for ingredients. I also appreciate the flexibility: I can make it dairy-free, gluten-free, or nut-free depending on what I have on hand or who’s coming over. It’s a holiday side I don’t mind making any time of year.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.) For the sweet potato base:
4 medium sweet potatoes (peeled, trimmed and chopped)
¾ cup brown-sugar-style sweetener (or traditional brown sugar if preferred)
2 large eggs
3 Tbsp light butter or dairy-free butter alternative, melted
2 tsp vanilla extract
1 cup unsweetened almond milk or skim milk
½ tsp salt
For the topping:
½ cup brown-sugar-style sweetener (or brown sugar)
½ cup all-purpose flour (or 1:1 gluten-free flour)
½ tsp cinnamon
½ cup chopped pecans (or walnuts, almonds, or seeds for nut-free option)
4 Tbsp light butter or dairy-free butter alternative, melted
Directions
Preheat the oven to 350 °F (175 °C). Spray a 9×13-inch (or similar size) baking dish with nonstick cooking spray.
Peel and chop the sweet potatoes into chunks. Place them in a large pot and cover with water. Bring to a boil, reduce heat and simmer until the potatoes are tender (about 15–20 minutes). Drain well.
Transfer the drained sweet potatoes to a large mixing bowl and mash until smooth.
Into the mashed sweet potatoes stir the sweetener (¾ cup), melted butter (3 Tbsp), eggs (2), vanilla extract (2 tsp), almond milk (1 cup) and salt (½ tsp). Mix until fully combined.
Pour the sweet potato mixture into the prepared baking dish and spread evenly.
In a separate bowl, prepare the topping by combining the brown-sugar sweetener (½ cup), flour (½ cup), cinnamon (½ tsp), and chopped pecans (½ cup). Pour in the melted butter (4 Tbsp) and stir until crumbly.
Sprinkle the topping mixture evenly over the sweet potato base.
Bake uncovered for 35-40 minutes or until the topping is nicely golden and set, and the filling is heated through.
Let the casserole rest for about 10 minutes before serving so it can firm up a bit.
Servings and Timing
Makes about 10 servings (each serving approx. ¾ cup)
Prep time: ~15 minutes
Cook time: ~35-40 minutes
Total time: ~50-55 minutes
Variations
For a gluten-free version, use a gluten-free all-purpose flour blend in the topping.
For a dairy-free option, substitute light butter with a plant-based butter or coconut oil in both base and topping.
To make it nut-free, replace the pecans in the topping with pumpkin seeds or sunflower seeds.
If you like a bit more texture, you can leave the potato chunks slightly coarser rather than fully mashed.
For added spice, stir in ½ tsp ground nutmeg or cinnamon into the sweet potato mixture.
Storage/Reheating
I store leftover casserole covered in the refrigerator for up to 5 days. To reheat, I transfer the dish (or individual portions) to the oven at 325 °F (160 °C) for about 15-20 minutes, or until warm throughout and the topping is crisp again. It can also be reheated in the microwave, though the topping may soften. Freezing is possible but the topping may lose its crisp texture once thawed, so I prefer making just enough for immediate use when I can.
FAQs
How can I make this ahead of time?
I often prepare the sweet potato base the day before, cover and refrigerate it. Then just before serving I add the topping and bake as directed. The topping can be mixed ahead and kept separately until ready to bake.
Can I increase or decrease the recipe size?
Yes — you can easily scale the recipe up or down. If doubling, use a larger baking dish and adjust baking time slightly if needed to ensure the centre is heated through.
What if I don’t have light butter or want fewer calories?
You can use a plant-based butter or even coconut oil in place of the butter. The lighter the butter, the less richness—and it still works. The sweet potato base provides most of the flavor and texture.
Can I use canned sweet potatoes instead of fresh?
Yes — you can use drained canned sweet potatoes if pressed for time. Just adjust the mixture if needed so it’s not too moist; maybe reduce the milk slightly and make sure the topping has enough flour to absorb moisture.
Does the topping stay crunchy after serving?
It stays fairly crunchy when served right away or within a few hours. If storing leftovers, the topping may soften somewhat in the fridge. To restore some crispness, I reheat in the oven rather than microwave.
Conclusion
This Skinny Sweet Potato Casserole has become one of my go-to side dishes whenever I want something warm, comforting and slightly indulgent without going overboard. The creamy sweet potato base blends beautifully with the crunchy pecan-flour topping. I hope you’ll enjoy making it for your next gathering—or just because you’re craving something cozy. Happy cooking!
A lighter take on the classic sweet potato casserole featuring a creamy, naturally sweetened sweet potato base and a crunchy pecan topping. Perfect for holidays or everyday comfort meals.
Ingredients
For the Sweet Potato Base:
4 medium sweet potatoes, peeled and chopped
¾ cup brown-sugar-style sweetener (or regular brown sugar)
2 large eggs
3 Tbsp light butter or dairy-free alternative, melted
2 tsp vanilla extract
1 cup unsweetened almond milk or skim milk
½ tsp salt
For the Topping:
½ cup brown-sugar-style sweetener (or brown sugar)
½ cup all-purpose flour (or gluten-free 1:1 blend)
½ tsp cinnamon
½ cup chopped pecans (or nut-free substitute)
4 Tbsp light butter or dairy-free alternative, melted
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Boil chopped sweet potatoes in water until tender, about 15–20 minutes. Drain well.
Mash potatoes in a large bowl, then mix in sweetener, melted butter, eggs, vanilla, milk, and salt until smooth.
Spread mixture evenly in prepared baking dish.
In another bowl, mix topping ingredients: sweetener, flour, cinnamon, chopped pecans, and melted butter until crumbly.
Sprinkle topping over sweet potato layer.
Bake uncovered for 35–40 minutes until topping is golden and casserole is heated through.
Let rest 10 minutes before serving.
Notes
To make ahead: prep the sweet potato mixture and store covered in the fridge. Add topping and bake just before serving.
For a dairy-free version, use plant-based milk and butter alternatives.
To keep topping crunchy in leftovers, reheat in the oven rather than microwave.
