This 21 Day Fix Sweet Potato Casserole is a healthy and delicious holiday side dish recipe, made with clean ingredients and butternut squash for some extra veggie power. Topped with pecan streusel, this is just as good as (or better than!) traditional sweet potato casserole. This post contains affiliate links for products I’m obsessed with.
We went to a fabulous Friendsgiving party this past weekend – my first one ever.
Who is the genius who started this tradition? Why did we never think to celebrate Thanksgiving twice before now?
Anyway, we had an awesome time and the food was incredible. I literally couldn’t stop eating the mashed sweet potato casserole. My husband had to cut me off.
Oh my heavens, it was freaking delicious.
And of course, I have been thinking of my own Fixed version ever since.
I have a thousand things I should be doing today, but I couldn’t wait any longer to make this sweet potato mash. I researched several other recipes for inspiration, and found Minimalist Baker’s version to be super helpful. Have you ever seen her blog? She is a super talented blogger with awesome, simple recipes…and lots of them are gluten and dairy free. I highly recommend checking it out.
To make this sinful side dish healthier and FIX friendly, I used half sweet potato and half butternut squash for extra veggie power. To keep this safe for my son, there is no butter, and I also skipped the brown sugar in favor of maple syrup and a little honey. Finally, instead of marshmallows, I topped this with just the right amount of honey toasted pecans.
OMG. Sweet potato Heaven.
The result was SO good – much cleaner and healthier than traditional sweet potato casseroles, but definitely yummy enough for all of your guests to enjoy. In fact, this squash and sweet potato mash tastes so much like dessert, I enjoyed mine with a cup of coffee.
Actually, I am wrapping this up now so I can have more before nap time is over!
Looking for more 21 Day Fix Approved or Gluten Free recipes for your Thanksgiving? Check these out:
21 Day Fix and 2B Mindset Thanksgiving Recipes
40+ Gluten Free Thanksgiving Recipes
Need more Thanksgiving sides? Try one of these-
21 Day Fix Crispy Shaved Brussels Sprouts with Bacon, Parmesan, and Balsamic
Instant Pot Brown Rice and Sausage Stuffing
Warm Honey Roasted Butternut Squash Salad (21 Day Fix)
21 Day Fix Butternut Squash Soup {Instant Pot/Crock Pot/Stove Top}
Healthy Pumpkin Pie [Gluten-free | Dairy-free | 21 Day Fix]
Instant Pot Loaded Cauliflower Mash (21 Day Fix | 2B Mindset)
21 Day Fix Cranberry Holiday Salsa
21 Day Fix Harvest Salad Bites with Honey Goat Cheese
21 Day Fix Roasted Shrimp Cocktail with Cranberry Horseradish Chutney
Here’s the Healthy Sweet Potato Casserole recipe. Enjoy!
Healthy Sweet Potato Casserole
Ingredients
Sweet Potato-Squash Mash
- 3 sweet potatoes
- 6 cups butternut squash peeled and chopped (about 1 squash or use frozen)
- 2 tablespoons melted coconut oil or butter divided
- Pinch each sea salt + black pepper
- Pinch ground cinnamon
- 1-2 tablespoons maple syrup to taste
- 1-2 tablespoons vegan butter or you can use more coconut oil instead
Pecan Topping
- 1/2 cup pecans roughly chopped (you can increase this to 1 cup if you want)
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 1 tablespoon maple syrup
- Pinch cinnamon
- Pinch sea salt
Instructions
- Preheat oven to 400 degrees
- Cut sweet potatoes in half, place them on one half of large baking sheet, and sprinkle with salt and 1 T of coconut oil. Bake for 25 mins.
- Next, add butternut squash to the other half of the baking sheet and drizzle the remaining coconut oil over top and sprinkle with salt. Toss to distribute evenly. Put the tray of potatoes and squash back in the oven for an additional 20-25 minutes.
- When potatoes and squash are finished, they will be fork tender and easily mashed. Remove from oven. Reduce oven temp to 350.
- Heat a small skillet over medium-low heat. Add chopped pecans and toast for a few minutes until fragrant, stirring frequently.
- Add coconut oil, honey, maple syrup, cinnamon, and salt. Stir to coat and cook for another 1-2 minutes. Remove from heat and set aside.
- Peel sweet potatoes and add to a large mixing bowl with butternut squash. Use a fork, potato masher, or whisk to mash. You could also use a food processor.
- Add another pinch salt + pepper, ground cinnamon, maple syrup and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
- Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans.
- Bake for 10 minutes, or until completely warmed through. Let cool briefly and then serve.
- Store leftovers for 2-3 days in an airtight container. Reheat in a 350 degree oven, or in the microwave.
Traci Hylla says
I never in a million years would guess butternut squash could fit into this recipe! This sweet potato dish is even BETTER than my old dish I used to make that was loaded with sugar and fat. Thanks so much! Delish!!!
Nancylynn says
AHHH I totally agree with you. It is the best! Thank you for taking the time to rate and review this recipe!
Lindsay says
Could I make ahead and then just put in the over tomorrow?
Nancylynn says
Yes! It’s an awesome recipe for that!!
Carrie Dunning says
This is my second time popping on here to leave a quick comment about this AMAZING recipe! I made it for the second thanksgiving in a row and this time it left me wondering why I don’t make this more often?! I admitted on the Confession’s FB page that I literally wanted to LICK the bowl when I was eating my leftovers. It’s just THAT good! I was never a fan of the classic brown sugar loaded, marshmallow topped Sweet Potato Casserole that always seems to make an appearance at holiday gatherings. This one is a game changer! It’s veggie packed which I love, and the perfect amount of sweetness. AMAZING!
Christine Maxmeister says
Love this recipe! Delicious, rich, creamy, sweet, roasty! Yum!
Carrie says
We love this casserole! I made it for thanksgiving and since there was so much food at our fest, I went home with nearly a full casserole dish, it was barely touched. Lucky for my hubby and I, we’ve been able to enjoy the leftovers for several meals already! I love it that now I can fully enjoy and appreciate the wonderful flavors in it cuz I’m not overstuffed with all of the other overindulgences of thanksgiving day! Thanks NancyLynn, I’ll be making this again, for sure!
Chandy says
Would there be a faster way to cook the sweet potatoes? I want to make this tonight, but I’m not sure I have enough time to get it done.
Nancylynn says
Yes – follow the microwave directions! https://confessionsofafitfoodie.com/peanut-butter-banana-stuffed-sweet-potatoes/
Darcy says
Looks amazing!! The toasted pecans are the best.
Nancylynn says
Thanks! I agree!
May says
How many servings does it make?
Nancylynn says
Hi May – this makes around 6 servings! 1 cup each 🙂