Sweet Potato Casserole

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Think you have to skip the traditional sweet potato casserole at this year's Thanksgiving dinner just because you're eating low carb? Well, I’m here to share a recipe that will have everyone at the table asking for seconds and for the recipe for this sweet potato casserole—without even realizing it’s low carb. This custom-designed dish is one everyone will love!

This recipe is: Low Carb,  Gluten Free and Vegetarian

A spoon lifting a portion of sweet potato casserole from the dish, showcasing the soft interior with the golden crumble topping and chopped pecans.

Table of Contents

9 Reasons to love this Sweet Potato Casserole Recipe

  1. A new take on a traditional sweet potato casserole.
  2. It has a sugar-free crumble topping that is just amazing.
  3. A perfect balance of flavors that appeal to everyone.
  4. It’s a low carb sweet potato casserole as compared to the original recipe.
  5. There is a wonderful texture with roasted sweet potato and the crumble topping. 
  6. You can make this ahead of time and reheat.
  7. A great side-dish for Thanksgiving or Christmas dinner.
  8. Easy to double or triple the recipe for larger gatherings.
  9. Just sweet enough that everyone, including the kids, will eat it!

Is this Easy Sweet Potato Casserole low carb?

A traditional sweet potato casserole, or sweet potato mallow casserole has ingredients that tend to be avoided on the low carb diet like a base of pure sweet potatoes, brown sugar, marshmallows and flour. This low carb sweet potato casserole recipe uses a mixture of sweet potatoes and butternut squash, almond flour for the crumble and the natural sweetener erythritol in the place of refined sugar. 

With all these updates to the traditional recipe, the overall net carbs is 14g per ½ cup serving, vs a traditional sweet potato casserole which averages 90g per ½ cup serving. Although this recipe would most likely not be considered keto-friendly, for the holidays it might work as a treat.

Casserole with Sweet Potatoes Ingredient List

For the Casserole:

2.5 cups sweet potatoes, peeled and cubed
6 cups butternut squash, peeled and cubed (seeds discarded)
3 tablespoons avocado oil
⅓ cup heavy cream
¼ cup butter, melted
1 tablespoon erythritol
1 teaspoon vanilla extract
½ teaspoon cinnamon, ground
½ teaspoon kosher salt
¼ teaspoon nutmeg, shaved or ground
¼ teaspoon black pepper, ground

For the Crumble Topping

½ cup almond flour
2 tablespoons butter, melted
2 tablespoons pecans, finely chopped
2 tablespoons erythritol
½ teaspoon cinnamon

Overhead view of the ingredients for Sweet Potato Casserole, each labeled. Bowls of cubed sweet potatoes, butternut squash, avocado oil, heavy cream, almond flour, melted butter, pecans, kosher salt, black pepper, ground cinnamon, vanilla extract, ground nutmeg, and erythritol are arranged on a wooden surface.

Ingredient Substitutions

Additional Ingredients

  • Spices: you can add pumpkin pie spice to the sweet potato casserole. Start by adding ½ teaspoon and adjust to your preference. You can also add in ¼ teaspoon of ground ginger for a nice underlying flavor.
  • Unsweetened coconut: add a thin layer of unsweetened coconut flakes below the crumble layer. This will add another textural component and the coconut pairs very well with the dish overall.
  • Keto whipped cream: if you’re looking to try and recreate a marshmallow sweet potato casserole, the closest way I have found is to add a dollop of whipped cream as the casserole is being served. The sweetness is heightened and it somewhat resembles the original mallow casserole look.

NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking.

Cooking Tools 

To make this sweet potato casserole recipe, you will need the following cooking tools… and these are either exactly what I use in my kitchen or very close:

Close-up of a spoonful of sweet potato casserole with a pecan and almond flour crumble topping, showing the bright orange sweet potatoes beneath the crispy topping.

How to make yummy Sweet Potato Casserole: the Complete Cooking Guide

There is a definite workflow to this recipe that I want to share with you. Following along will make it easy to recreate this recipe for sweet potato casserole much easier.

Cooking Methods:

  • Roasting
  • Baking

Roasting Steps:

  1. Preheat the oven to 200°F (190°C) and add parchment paper to a rimmed baking sheet. Grease the pie plate with a few drops of the melted butter and set aside.
  2. Peel the sweet potatoes and butternut squash. Chop into 1” pieces.
  3. Add the potato and squash to a mixing bowl. Add in the avocado oil, salt and pepper. Mix until all the pieces are evenly coated.
  4. Place the squash and potatoes in a single layer on the baking sheet, allowing for room between the pieces to brown evenly. Set the mixing bowl aside as we will use it again.
  5. Place the baking sheet in the oven and roast for 20 minutes, or until well browned.

Crumble Topping Steps:

  1. While the sweet potatoes and squash are baking, take out a smaller mixing bowl and add in all of the dry ingredients. Lightly mix with a fork. 
  2. Pour in the butter, mixing back and forth gently with a fork to create the crumble. When the crumble has formed, set aside.

Casserole Assembly Steps

  1. When the vegetables are browned, remove the baking sheet and place ½ of the roasted vegetables back into the mixing bowl. Add in the remaining ingredients for the casserole, but not for the crumble topping. Mash roughly with a potato masher.
  2. Fold in the remaining roasted vegetables gently. 
  3. Using a spatula or wooden spoon, scrape the sweet potato mixture out of the mixing bowl into the greased pie plate. Spread evenly.
  4. Top with the crumble and place back into the oven for 25 minutes, or until the crumble is browned and the sides of the casserole are bubbling.
  5. Allow the casserole to cool for several minutes on the counter before serving to thicken a bit. Serve warm and enjoy.
A bowl filled with cubed sweet potatoes, ready for preparation.

Step 1: Peel and chop the sweet potatoes and butternut squash into 1-inch cubes. Place them in a mixing bowl.

Sweet potatoes and squash tossed with oil and seasoning, ready to be mixed.

Step 2: Add avocado oil, salt, and pepper to the bowl with the cubed vegetables. Toss to coat evenly.

Roasted sweet potatoes and butternut squash on a baking sheet, golden and slightly caramelized.

Step 3: Arrange the seasoned vegetables in a single layer on a parchment-lined baking sheet. Roast in the oven at 200°F (190°C) for 20 minutes or until well browned.

Roasted sweet potatoes and squash being gently folded into the mashed mixture.

Step 4: Transfer half of the roasted vegetables back to the mixing bowl. Add the remaining casserole ingredients (excluding the crumble topping) and roughly mash using a potato masher.

Mixed sweet potato and squash filling in the bowl, combined and ready to transfer to the baking dish.

Step 5: Gently fold in the remaining roasted vegetables into the mashed mixture, creating a textured consistency.

The mashed sweet potato and butternut squash mixture spread evenly in a green-rimmed baking dish with a spatula resting on top.

Step 6: Prepare the crumble topping by mixing dry ingredients in a smaller bowl. Add melted butter and gently combine using a fork until a crumbly texture forms.

Butter and erythritol being mixed together in a metal bowl with a silicone spatula.

Step 7: Grease the pie plate with butter and evenly spread the mashed mixture into the dish.

The crumble topping mixed to a sandy texture in a metal bowl.

Step 8: Sprinkle the crumble topping evenly over the casserole. Optionally, add chopped pecans for extra crunch.

The casserole topped with both the crumble topping and finely chopped pecans, ready to bake.

Step 9: Bake the casserole for 25 minutes at 200°F (190°C) or until the topping is golden brown and the sides are bubbling. Allow it to cool slightly before serving.

💡 My Pro Tip

For this dish, I want a lot of texture so it stands up next to the other ingredients that are typically served at a holiday dinner. By keeping some of the vegetables whole and mashing others, we get an unexpected mouthfeel that is more satisfying than simply eating mashed potatoes. 

The same goes for the crumble topping. That little bit of extra crunch from the buttered almond flour and pecans really goes a long way to bring this dish from a simple side dish to an extraordinarily comforting casserole dish. That’s what we want for a holiday gathering- that little bit that shows we made the effort. This sweet potato casserole delivers.

⏲️ Time-Saving Tips

  • Prep ahead: it definitely takes a bit of time to peel and chop the sweet potatoes and butternut squash. Doing this work ahead of time is helpful. You can leave them coated in the oil for several hours on the countertop. If you are going to “hold” them like this, don’t add the salt and pepper until you’re ready to roast the potatoes, otherwise they will expel a lot of moisture and will not brown.
  • Make ahead: You can make the sweet potato casserole without the crumble topping ahead of time. Why no crumble? You’re going to want to add this before serving for the ultimate in crispness. Although this dish reheats beautifully, there is no comparison for the crumble topping when it comes out of the oven fresh. If you make the casserole base, just cover it with plastic wrap when it reaches room temperature and store in the refrigerator for up to 3 days.

What to serve with Sweet Potato Casserole:

This recipe has been created specifically for Thanksgiving and Christmas, so let’s get into the mood for those meals:

  • Grilled Turkey: If you’ve never grilled a turkey before, it is a real experience! I love the light smoke flavor that in imparts on the bird… it comes out tender and juicy every time!
  • Lemon Butter Haricots Verts: This recipe makes the most tender and delicious green beans that you might ever try. It’s loaded with butter, lemon zest and shallots… the perfect fresh vegetable side dish for any holiday gathering!
  • Collard Greens: The perfect side dish that is loaded with flavor and economical to make too. Traditionally a southern favorite, give this a shot no matter your location. It pairs really well with turkey and gives a nice change of pace to your holiday table.
  • Brussel Sprouts Gratin: Although this is a similar style of dish to the sweet potato casserole, the flavor profile is completely unique. This recipe takes Brussels sprouts from good to great.
  • Sugar-Free Pumpkin Pie: I would be remiss if I didn’t recommend my pumpkin pie recipe for either Thanksgiving or Christmas. This recipe is better than the original and nobody will ever know it is sugar-free or low carb. It’s a really special recipe.
Overhead shot of a round dish filled with sweet potato casserole, topped with a golden pecan crumble. A spoon rests on the side of the dish with a bite taken out.

Storing and Reheating a Sweet Potato Casserole:

At my house for any holiday meal, there are always leftovers. Why? Because I make enough for an army of eaters. I want everyone fully satisfied. With that in mind, let’s talk about how to properly store any leftover casserole made from sweet potatoes.

Storage Tips: 

  • Once the sweet potato casserole has cooled to room temperature, either transfer it to an airtight container or cover it with plastic wrap. It should stay refrigerated for up to five or six days. After that, the crumble topping tends to become very saturated and wet.

Reheating Tips:

  • This casserole dish reheats best in the oven at 375F. Place in an oven proof dish and heat on the middle rack until warmed through. To try and re-crisp the crumble topping, you can fire up the broiler for the last two to three minutes. I do not recommend reheating on the stovetop as the natural sugars from the potatoes and squash tend to burn before it heats through. 

Freezing Tips:

  • You certainly can freeze this sweet potato casserole. Once it has cooled to room temperature, place in a freezer proof container and cover. freeze for up to six months. Defrost in the refrigerator overnight and reheat according to the instructions listed in the Reheating Tips above.

Recipe Conclusion

I grew up eating sweet potato casserole at just about every Thanksgiving dinner. It sat on the table next to the green bean casserole and cranberry sauce. I would never have thought to recreate this popular side dish for my own holiday gatherings until a good friend of mine asked for it a couple years back, 

I needed to figure out how to make the casserole fit into my lifestyle and make everyone else at the table happy. This is why I added in the butternut squash and use the low-glycemic natural sweeteners. After rave reviews at that Thanksgiving dinner, I have made it every year since. It’s always such a pleasure watching people enjoy every bite and never knowing that it is sugar-free and low carb! 

My hope is that you give this recipe a try this year and let me know how it turns out for you. I’m always interested in hearing how these recipes show up on your table. 

Please write in the comments any questions or suggestions you may have. Or, find us on Facebook and Instagram.

A closer look at the pecan-studded almond flour crumble on top of the sweet potato casserole, with golden brown edges and a spoon nestled into the dish.

Other Delicious Casserole Recipes You Will Love

As the weather starts to turn colder, I think it’s human nature to start turning to the winter warming foods. One of my favorites is to make a good casserole… it always reminds me of fond memories growing up.

  1. Rotisserie Chicken Casserole: Easy to make with rotisserie chicken and just a few additional ingredients.
  2. Chicken and Broccoli Casserole: What could be better than chicken, broccoli and cheddar cheese casserole? Check this recipe out.
  3. Pulled Pork Casserole: This is one of the most popular and unique recipes on this food blog. It’s a fantastic recipe that uses leftover pulled pork in a way that’s sure to please.
  4. Keto Jalapeno Popper Chicken Casserole: If you’ve never tried a jalapeno popper casserole before, this is a great place to start. It’s straightforward and delicious.
  5. Cheesy Brussels Sprouts Casserole: Another great side dish to any holiday gathering… and it is low carb too!
A view of the sweet potato casserole served in a round dish, placed on a checkered blue and white towel, with a spoon and forks on the side.

FAQs

It is better to bake or roast the sweet potatoes for a casserole. This keeps the moisture content lower, allowing the casserole to firm up rather than have a soupy consistency.

There are a few reasons your sweet potato casserole is runny. The first is that the potatoes were boiled rather than baked or roasted. This increases the moisture content significantly. The second reason might be too much liquid or sweetener. the last reason could be that you are using a canned sweet potato rather than fresh. The moisture content of canned sweet potato is much higher than fresh.

Although similar dishes, they are not the same. Candied yams are sweeter and more syrupy, with whole or cut pieces of yams, while sweet potato casserole is more of a cohesive, baked dish with toppings and a mashed texture.

No, sweet potato casserole is a side dish that it typically served at Thanksgiving or Christmas in the United States.

A close-up of sweet potato casserole, topped with a golden, crumbly pecan mixture, baked to a crisp. The spoon beside the dish suggests it's ready to serve, with autumnal accents and a cozy kitchen vibe in the background.

Sweet Potato Casserole

This year bring something different to the Thanksgiving or Christmas dinner with this low carb, sugar-free sweet potato casserole. It tastes better than the original and has an amazing almond and pecan crumble topping. Everyone will ask for seconds!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: best sweet potato casserole, casserole from sweet potatoes, easy sweet potato casserole, low carb sweet potato casserole, sweet potato casserole, sweet potato casserole recipe, sweet potatoe casserole, sweet potatoes casserole, yam casserole, yummy sweet potato casserole
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 5 minutes
Total Time: 1 hour
Servings: 10 servings
Calories: 239kcal
Author: Scott Groth

Ingredients

For the Casserole:

  • 2.5 cups sweet potatoes peeled and cubed
  • 6 cups butternut squash peeled and cubed (seeds discarded)
  • 3 tablespoons avocado oil
  • cup heavy cream
  • ¼ cup butter melted
  • 1 tablespoon erythritol
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon ground
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg shaved or ground
  • ¼ teaspoon black pepper ground

For the Crumble Topping

  • ½ cup almond flour
  • 2 tablespoons butter melted
  • 2 tablespoons pecans finely chopped
  • 2 tablespoons erythritol
  • ½ teaspoon cinnamon

Instructions

Roasting Instructions

  • Preheat the oven to 200°F (190°C) and line a rimmed baking sheet with parchment paper. Grease a pie plate with a few drops of melted butter and set it aside.
  • Peel the sweet potatoes and butternut squash, then chop them into 1-inch cubes.
  • Add the chopped sweet potatoes and squash to a mixing bowl. Drizzle with avocado oil, then sprinkle with salt and pepper. Toss until the pieces are evenly coated.
  • Arrange the vegetables in a single layer on the prepared baking sheet, leaving space between them for even browning. Set the mixing bowl aside for later.
  • Place the baking sheet in the oven and roast for 20 minutes, or until the vegetables are nicely browned.

Crumble Topping Instructions

  • While the vegetables roast, grab a small mixing bowl and add the dry ingredients for the crumble topping. Stir lightly with a fork.
  • Pour in the melted butter and gently mix with a fork until a crumbly texture forms. Set aside.

Assembling the Sweet Potato Casserole

  • Once the vegetables are roasted, remove the baking sheet from the oven. Transfer half of the roasted vegetables back into the mixing bowl.
  • Add the remaining casserole ingredients (excluding the crumble topping) and mash them roughly with a potato masher.
  • Gently fold in the rest of the roasted vegetables.
  • Use a spatula or wooden spoon to transfer the sweet potato mixture into the greased pie plate. Spread it out evenly.
  • Top the casserole with the crumble mixture, then return it to the oven and bake for 15 minutes, or until the crumble is golden brown and the sides of the casserole are bubbling.
  • Allow the casserole to cool for a few minutes on the counter before serving, letting it firm up slightly. Serve warm and enjoy!

Notes

Keep in mind that the yield on this is per ½ cup serving. Although we use quite a bit of the sweet potatoes and butternut squash, they lose a huge amount of volume when they are roasted and mashed. 
 
As always, if you would, please rate this recipe or leave a comment… it helps keep the recipes showing up in search results! Who knew, right? A little help goes a long way- thank you!

Nutrition

Nutrition Facts
Sweet Potato Casserole
Amount Per Serving (1 Serving)
Calories 239 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g35%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 27mg9%
Sodium 195mg8%
Potassium 428mg12%
Carbohydrates 18g6%
Fiber 4g16%
Sugar 4g4%
Protein 3g6%
Vitamin A 13977IU280%
Vitamin C 19mg23%
Calcium 73mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

“This website provides approximate nutrition data and information for convenience and as a courtesy only.”

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4 Responses

  1. 5 stars
    So excited to have found your website and this recipe! Thanks a million! Great for Thanksgiving but also fabulous fall comfort food. 😊

    1. Hi Jana:
      Sorry for the late response! You're right- this dish is perfect anytime in the fall and winter... not just for Thanksgiving!
      I'm super thrilled you found the site too!
      Have a great day in the kitchen-
      Scott

  2. 5 stars
    Thrilled to have stumbled upon your website and this recipe! This is perfect for Thanksgiving, but I can already tell it’s going to be a fall favorite all season long. Thank you!

    1. Hi Steven:
      Thanks for the complement! This is a great fall favorite recipe that is perfect for Thanksgiving, Christmas any everything inbetween!
      Have a great day in the kitchen-
      Scott

5 from 2 votes

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Scott Groth image for I'd Rather Be A Chef

I'm Scott, just a regular guy who has experienced amazing benefits from embracing a low carb (occasionally keto) lifestyle. Join me as I share low carb recipes that are family friendly, delicious and fun to eat.

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