Healthy Sweet Potato Casserole

One of my favorite dishes to eat (and make) on Thanksgiving is healthy sweet potato casserole.

This healthier take on the classic has notes of brown sugar, butter and vanilla and comes with a crunchy walnut cornflake topping.

Angle shot of sweet potato casserole in a white rectangle baking dish.

My take on sweet potato casserole

It’s sort of like a dessert, but acceptable to call a side because it’s made with sweet potatoes.  So we basically get dessert twice, because there’s obviously going to be pumpkin pie at the end of all of this.  

And even though I’m not a huge dessert lover, there is just something so great about this recipe.  

Maybe it’s because my mom makes it each year (for Thanksgiving and Christmas), and it’s so cozy and warm and luscious; and I can never resist sweet potato.

But I will say that her recipe calls for quite a bit of butter (no hard feelings, mom), as well as brown sugar.  

And I’m always looking for ways to still savor a delicious dish, such as this, without feeling like I’m swimming in butter… and guilt.  So I decided to cut back on the butter and brown sugar to see what would happen.

And let me tell you…. this sweet potato casserole is better than ever!

Overhead shot of a portion of sweet potato casserole in a white bowl.
Overhead shot of sweet potato casserole in a white baking dish.

The nutty cornflake topping is to-die-for!

And to my surprise and delight, I liked it even better!  It has the perfect amount of brown sugary sweetness, and the sweet potato filling is so creamy and dreamy, and the topping has the perfect pecan crunch.  

I think my favorite part (other than the crunchy topping, obvi) is that the vanilla really comes out in the filling, which just takes the whole casserole to another level.  

Who knew lighter could be better?

Go ahead, take another bite.

Check out these other holiday-inspired recipes:


Healthy Sweet Potato Casserole

A healthier take on the classic, this sweet potato casserole has notes of brown sugar, butter and vanilla and comes with a crunchy walnut cornflake topping. 

  • Author: Julie Andrews
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 16 Servings 1x
  • Category: Dinner, Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian




  • ¼ cup dark brown sugar
  • ¼ cup melted butter
  • 2 large eggs
  • ⅓ cup evaporated milk
  • 1 ½ teaspoons vanilla extract
  • 3 cups cooked sweet potatoes*
  • Pinch coarse salt


  • 1 cup corn or bran flakes, crushed
  • ½ cup pecans, chopped
  • ¼ cup dark brown sugar
  • ¼ cup melted butter


  1. Preheat oven to 350 degrees. Coat a 9×9 baking dish with cooking spray. Set aside.
  2. In a medium bowl, use a hand mixer to beat brown sugar, butter, eggs, milk, vanilla extract, sweet potatoes and salt, until smooth. Pour mixture into the prepared casserole dish. Bake 20 minutes.
  3. In a small bowl, mix together corn flakes, pecans, brown sugar and butter. Evenly distribute topping on the sweet potato filling. Bake for another 15-20 minutes, until filling is set and pulling away from the sides. Allow to slightly cool before serving.


Cooking Tip: If using fresh sweet potatoes, poke 3-4 medium sweet potatoes with a fork. Bake at 400 degrees for about an hour, until very soft. Remove skins and scoop filling into a measuring cup. If using canned, drain a 40 oz. can of sweet potatoes and scoop into a measuring cup. Both should measure 3 cups.


  • Serving Size: 1 serving
  • Calories: 158
  • Sugar: 12 g
  • Sodium: 47 mg
  • Fat: 8 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 39 mg

Keywords: topping, easy, healthy, with eggs, low sugar, best, Thanksgiving, holiday, side

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Angle close-up shot of sweet potato casserole in white baking dish with crispy topping.

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