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healthy sweet potato casserole with a wooden serving spoon
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5 from 7 votes

Healthy Sweet Potato Casserole with Pecan Oat Crumble

Incredibly delicious, healthy sweet potato casserole with a crunchy pecan crumble topping is a lightened up version of the classic. It's the perfect side dish for your holiday meals! This recipe can easily be made vegan and gluten free too!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: sides, Thanksgiving sides
Cuisine: American
Servings: 8 servings
Calories: 308kcal
Author: Dani Spies


Sweet Potatoes:

  • 3 pounds (1.3kg) sweet potatoes peeled and cut into 2-inch pieces
  • ¼ cup unsweetened oat milk or other nondairy milk
  • 2 tablespoons butter can use vegan, as needed
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon ground cinnamon


  • ½ cup (45g) rolled oats
  • ¼ cup (28g) fine almond flour
  • 2 tablespoons (30g) coconut sugar
  • cup (40g) chopped pecans
  • ½ teaspoon kosher salt
  • 1/8 teaspoon ground nutmeg
  • ¼ cup (60ml) melted butter or liquid coconut oil


  • Put the sweet potatoes in a large saucepan and cover with water. Bring to a boil and cook until very soft, 20-25 minutes.
  • Preheat the oven to 350 degrees.
  • Drain the sweet potatoes, return to the pan or transfer to a large mixing bowl. Add the oat milk, butter, salt, pepper, nutmeg, cloves and cinnamon. Mash until smooth, with a potato masher or puree with an immersion blender. Scrape the mixture into a 3-quart baking dish and smooth the top.
    spreading mashed sweet potatoes into a casserole dish
  • Make the topping: Combine the oats, almond flour, coconut sugar, pecans, salt and nutmeg in a medium bowl. Stir in the butter until the mixture clumps together.
    pecan crumble topping in a small bowl
  • Sprinkle the topping over the sweet potatoes in an even layer. Bake the casserole in the preheated oven 25-30 minutes, until the topping is crisp and golden brown.
    sweet potato casserole in a white casserole dish



Make ahead - Assemble the casserole in the baking dish with the topping or store the topping separate and add just before baking, cover and keep refrigerated up to 1 day ahead of baking.
Storing leftovers - store any leftover healthy sweet potato casserole covered in the baking pan or in separate, airtight containers in the fridge for up to four days.
To reheat - simply rewarm a portion of the casserole in the microwave, or feel free to reheat the entire baking dish if you'd like to warm up more than one serving.


Serving: 1serving | Calories: 308kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 535mg | Potassium: 617mg | Fiber: 7g | Sugar: 10g | Vitamin A: 24415IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg