Love sweet potatoes but not the typical overly-sweet marshmallow dish? This is not your grandma’s casserole! This healthy sweet potato casserole is perfect for those who love the natural sweetness and seasonal flavors of these delicious root vegetables without all the added fat and sugar.

A white baking dish of baked sweet potatoes with wooden spoon and green napkin and white pumpkin.

This recipe is the perfect alternative to the classic marshmallow-topped holiday casserole. My version is based on a classic sweet potato casserole recipe in the cookbook Just Like Grandma Used to Make by Lois Wyse.

This recipe used very simple ingredients to create a comforting casserole that is also nutritious. I made a few tweaks to the original recipe to better emphasize the bright, natural flavors.

Ingredients

This healthy sweet potato casserole consists of:

Sweet Potatoes – Peeled and chopped into chunks.

Carrots – Peeled & chopped into chunks.

Orange – This recipe includes the juice and zest of one orange which is perfect for accentuating the natural sweetness of the root vegetables.

Butter & Brown Sugar – Just a touch of both–not an overpowering amount.

Half & Half – A splash for creaminess.

Pecans – For added crunch on top of the casserole.

Spices to Taste – I like to add 1-2 tsp of pumpkin pie spice and a pinch of salt.

Ingredients for the sweet potato casserole on a wooden backdrop.

You will also need the following equipment:

vegetable peeler or paring knife to prep your potatoes & carrots
Sharp Knife to chop them into chunks
Citrus Zester
Citrus Juicer
Potato Masher
8×8″ baking dish

Instructions

A pot of chopped sweet potatoes and carrots boiling.

1. Boil Potatoes & Carrots

Add your peeled & chopped sweet potatoes and carrots to a stock pot of water. Bring to a boil and boil for 20-25 minutes until fork tender.

Drain the potatoes and carrots, then add them back into the pot.

Using a citrus juicer to squeeze an orange into the pot of boiled sweet potatoes.

2. Add Other Ingredients

Into the pot of drained potatoes and carrots, zest a medium orange, then slice it and juice it into the pot. Add the butter, half & half, brown sugar, pumpkin pie spice, and salt to taste.

Someone hand mashing the boiled sweet potatoes and carrots.

3. Mash

Use a hand masher to mash everything together. The texture will be like thick mashed potatoes. Taste and add more butter, brown sugar, or spices as desired.

The assembled healthy sweet potato casserole ready to go in the oven.

4. Bake

Spray an 8×8″ casserole dish with nonstick spray. Spread the potato mixture into the baking dish and then top with pecans.

Bake at 350 degrees Fahrenheit for 20-25 minutes until set and hot through the center.

The Perfect Side for Any Occasion

What’s great about these healthy baked sweet potatoes is that they are special and delicious enough for a holiday, but also simple and wholesome enough for any weeknight fall or winter dinner. It’s a great recipe to help you get more veggies on your plate!

Serve this sweet potato hotdish with my Traeger Smoked Turkey, my Wild Rice Fruit Salad, and my Cranberry Wild Rice Dinner Rolls, and my Orange-Glazed Brussels Sprouts for the perfect holiday meal.

A wooden serving spoon scooping out some sweet potato casserole.

Tips & Tricks to Make it Your Own

For a sweeter and richer casserole, up the butter & brown sugar to 1/4 cup each.
For even more crunch, use 2/3 cup pecans.
Substitute the carrots for more sweet potatoes if desired.
To make this dairy-free, use coconut oil in place of butter and full-fat coconut milk in place of half & half.

Include This Sweet Potato Casserole At Your Next Gathering!

Make this sweet potato casserole the next time you’d like a healthy comfort food! Please leave a comment and review after making this recipe–it means the world to hear from you!

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