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Easy Lightened-Up Sweet Potato Casserole with Pecan Crumble

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This lightened-up sweet potato casserole is creamy, fluffy, and topped with a crunchy pecan crumble. It uses Greek yogurt and maple syrup for richness without the heavy cream, making it a healthier but equally indulgent holiday favorite.

Ingredients

Scale
  • 3 pounds sweet potatoes (about 4 medium), peeled and cubed
  • 1/4 cup unsalted butter, melted
  • 1/3 cup plain Greek yogurt (full-fat or 2%)
  • 2 large eggs, room temperature
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup pecan halves or pieces
  • 1/3 cup rolled oats
  • 1/4 cup coconut sugar or light brown sugar
  • 2 tablespoons coconut oil, solid (or unsalted butter)
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place the peeled and cubed sweet potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 15 to 20 minutes, until fork-tender. Drain well in a colander.
  3. Return the drained sweet potatoes to the pot or a large mixing bowl. Mash with a potato masher until mostly smooth, or use a hand mixer on low speed for a silkier texture. Let cool for about 5 minutes.
  4. Add the melted butter, Greek yogurt, eggs, maple syrup, vanilla extract, cinnamon, nutmeg, and salt to the mashed sweet potatoes. Stir until well combined and smooth.
  5. In a medium bowl, combine the pecans, rolled oats, coconut sugar, cinnamon, and salt. Add the solid coconut oil (or cold butter, cubed) and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse crumbs.
  6. Pour the sweet potato mixture into the prepared baking dish and spread into an even layer. Sprinkle the pecan crumble evenly over the top.
  7. Bake on the middle rack for 30 to 35 minutes, until the edges are bubbly and the topping is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  8. Let the casserole cool on a wire rack for at least 10 minutes before serving. Serve warm.

Notes

For best results, use room temperature eggs to avoid lumpy texture. Toast pecans before adding to crumble for deeper flavor. Let casserole rest 10 minutes before serving to set properly. Double the topping if desired for extra crunch.

Nutrition

Keywords: sweet potato casserole, lightened-up, pecan crumble, healthy, holiday, Thanksgiving, side dish

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