Sweet Potato Casserole

Without question, this is the best sweet potato casserole recipe I've had! A nutty pecan topping covers a creamy ginger-spiced layer of sweet potatoes.

Sweet potato casserole

Growing up, I only had sweet potatoes once a year at Thanksgiving, where they were layered into a sweet potato casserole loaded with mini marshmallows. For years, I thought I didn’t like sweet potatoes. But if you’ve been reading the blog for a while, you know that I actually love sweet potatoes. What I don’t like are marshmallows. In my opinion, sweet potatoes are sweet enough on their own, so why make them sweeter, especially in a dinner side dish?

Since sweet potatoes are one of my favorite fall veggies, I’ve always wanted to make a vegan sweet potato casserole recipe that I’d enjoy at Thanksgiving dinner. This seemed like the perfect time to take on the challenge. And guess what? I liked it so much that I ate the leftovers for breakfast!

Whatever your opinion on traditional sweet potato casserole, you have to try this recipe. I make a simple, creamy filling that really lets the sweet potatoes shine. Then, instead of covering it with a marshmallow topping, I sprinkle it with a savory blend of chopped pecans, walnuts, and herbs. The toasty, nutty topping offers a delicious crunchy contrast to the velvety sweet potato mixture, and the cozy herbs make it perfect for fall.

Healthy sweet potato casserole recipe ingredients

Sweet Potato Casserole Recipe Ingredients

And the best part? This easy sweet potato casserole recipe comes together with basic pantry ingredients! Here’s what you’ll need to make it:

  • Sweet potatoes, of course! I blend them with almond milk to make the filling nice and smooth.
  • Pecans and walnuts – I pulse some into the crumble topping and leave a few whole for garnish.
  • Old fashioned oats – Along with the nuts, they give the crumble topping plenty of hearty texture.
  • Ginger – It adds a refreshing kick to the creamy sweet potato filling.
  • Fresh rosemary, sage, and dried thyme – If I’m cooking with sweet potatoes in the fall, chances are, I’m using rosemary, sage, and thyme as well. They’re the perfect autumn flavor combination.
  • Garlic – Along with the herbs, garlic is key for giving this sweet potato casserole its delicious savory taste.
  • Pure maple syrup – It adds a touch of sweetness to the nutty topping. I may not love sweet potatoes and marshmallows, but sweet potatoes and maple are a combination I can get behind.

Pecans, walnuts, oats, and herbs in a food processor

Just grab some olive oil, salt, and pepper, and you’re good to go!

Find the complete recipe with measurements below.

Pecan topping in a food processor

How to Make Sweet Potato Casserole

This easy sweet potato casserole recipe has 4 basic steps:

1. First, roast the sweet potatoes. You can find my best tips on baking sweet potatoes here!

Sweet potatoes in a food processor

2. While the sweet potatoes are baking, make the pecan topping. Pulse the nuts, oats, herbs, garlic, maple syrup, olive oil, salt, and pepper in a food processor until just combined. The mixture should clump a bit, but it should still have lots of texture.

Sweet potato casserole filling in a food processor

3. Then, blend up the filling. Instead of using a potato masher to mash the sweet potatoes, I use a food processor to get them super smooth. Peel the cooked sweet potatoes, and blend the soft flesh with almond milk, olive oil, ground ginger, and salt.

Sweet potatoes in a casserole dish

4. Layer and bake! Spread the creamy sweet potato mixture at the bottom of a greased casserole dish. Sprinkle it with the crumble topping, and add a few whole pecans and sage leaves for garnish. Then, bake at 425° until the topping is nicely browned and crisp, and enjoy!

Sweet potatoes in a baking dish Hand sprinkling pecan topping over sweet potatoes Sweet Potato Casserole Recipe

Sweet Potato Casserole Recipe Tips

  • Bake your sweet potatoes until they’re super tender. You want the filling of this casserole to be luscious and creamy, without any chunks. Make sure that a fork can easily slide through the potatoes when you take them out of the oven. This way, they’ll blend into a perfectly smooth puree.
  • Save some whole nuts for garnish! The best bites of this casserole combine creamy sweet potato with big, toasty nuts. When you blend up the crumble, reserve a few whole nuts to dot on top. You’ll thank yourself later.
  • Make it ahead. Like all great Thanksgiving recipes, this healthy sweet potato casserole is easy to prep ahead of time. You can do almost everything a day or two before your feast: blend up the sweet potato filling, pulse together the crumble topping, and store them in separate containers in the fridge. Right before serving, sprinkle the crumble over the filling, and bake! (If you bake the entire casserole ahead of time, the topping will lose its crispness in the fridge.)

Easy Sweet potato casserole recipe

Serving Suggestions

This sweet potato casserole would be a wonderful addition to any autumn dinner, but it’s especially at home at Thanksgiving. Serve it alongside stuffing, green bean casserole, mashed potatoes, homemade mac and cheese, or any of these delicious side dishes:

For more favorite Thanksgiving side dishes, check out this post. And don’t forget the pumpkin pie (or apple crumble) for dessert!

Sweet potato casserole with pecans

Crazy for sweet potatoes? Try one of these tasty recipes next:

Sweet Potato Casserole

rate this recipe:
4.90 from 46 votes
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Serves 6 to 8
You'll love this healthy sweet potato casserole recipe! To make it ahead, prep the topping and filling separately. Then, assemble and bake when you're ready to eat.


  • 5 large sweet potatoes
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • cups unsweetened almond milk, plus more if necessary
  • 1 teaspoon ground ginger
  • ¾ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup fresh sage leaves, for garnish

Crumble Topping

  • cup whole rolled oats
  • ½ cup pecans, plus more for garnish
  • ½ cup walnuts, plus more for garnish
  • 1 garlic clove
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon minced fresh rosemary
  • teaspoons sea salt
  • ¼ teaspoon freshly ground black pepper


  • Preheat the oven to 425°F. Line a baking sheet with foil and brush an 9x13-inch baking dish with olive oil.
  • Use a fork to poke a few holes into the sweet potatoes. Place on the baking sheet and roast until very tender, about 60 minutes.
  • Make the crumble topping: In a food processor, place the oats, pecans, walnuts, garlic, maple syrup, olive oil, thyme, rosemary, salt, and pepper and pulse until just combined. Remove and set aside.
  • Scoop the cooked sweet potato flesh out of the skins and place in a food processor. Add the olive oil, almond milk, ginger, salt, and pepper and process to combine. Spread the mixture into the baking dish.
  • Sprinkle with the crumble topping, additional nuts, and sage leaves. Drizzle with olive oil and bake for 20 minutes, or until the topping is browned and crisp.

This post is in partnership with ALDI.


Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Cainim Truax

    5 stars
    Another month gone and another great recipe from Love and Lemons to add to my rotation.

    A delicious “Thanksgiving” dish for any time of the year.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved it!

  2. Katie Valentine

    The savory flavor was so good! I would cover the top with foil for some of the baking time next time as my top came out a bit too dark.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Katie, I’m so glad you liked the recipe!

  3. Stacey Rivenburg

    So delicious and made the house smell so good while baking!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Stacey, I’m so glad you loved the recipe!

  4. Erika Rivera

    5 stars
    Love this recipe! This is my go-to side for Thanksgiving every year!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Erika, So glad you love it!

  5. Laurie

    5 stars
    This sweet potato casserole was so creamy, and I loved the topping. My store was out of fresh sage, but I subbed ground, and it was still so delicious!

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Shannon Heiliger

    Submission for November Cooking Club-saved until the big day! To be honest, I’m a pescatarian and I do not like Thanksgiving usually but every year for the past 5 years, I have made one of your recipes as they are healthy and vegetarian. I was a little nervous about this one and there was work involved, but everyone loved them and will definitely make again!! Also thank goodness no marshmallows always hated those!

    • Jeanine Donofrio

      Hi Shannon, I’m so happy to hear you’ve been enjoying the recipes over the years! I’m not a fan of marsmallows either 🙂

  7. Emily

    3 stars
    I really liked the roasted sweet potatoes instead of canned. Lovely!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  8. Shemina

    5 stars
    Loved the savory flavors and the texture of the crumble on top!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  9. Kristie

    5 stars
    This casserole was delicious and a hit with my Thanksgiving guests. Thank you

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  10. Cari

    Can the crumble be left on the counter, covered overnight? Doesn’t need to be refrigerated, does it? Not baking this until tomorrow. Can’t wait to try/serve it!

    • Jeanine Donofrio

      Hi Cari, it should be refrigerated overnight (sorry I didn’t see your comment yesterday)

  11. Samantha Ventura

    5 stars
    As someone who prefers savory food over sweet, this sweet potato dish really hit the spot. The flavors in the topping were perfection and the addition of the oats really rounded out the texture/body for me. It’s a definite make-again.

    • Jeanine Donofrio

      I’m so glad you loved it!

  12. Kiley Gansert

    5 stars
    Made this with white sweet potatoes as an alternative to the super sweet marshmallow version for friendsgiving and it was a hit! It all came together super easily and the crumble was delicious

    • Jeanine Donofrio

      Hi Kiley, I’m so glad it was a hit!

  13. Denise Fraser

    5 stars
    I love sweet potatoes! Organic are better than others, and I am really into the purple ones now. Tried this recipe with purple potatoes and it came out great. The topping has the perfect balance of sweet and savory. I saved some to try on some other dishes. It is the bomb!

    • Jeanine Donofrio

      Hi Denise, I’m so glad you loved it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.