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Healthy Sweet Potato Casserole

  • Author: Nancylynn Sicilia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


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.



Sweet Potato-Squash  Mash

  • 3 sweet potatoes
  • 6 cups butternut squash, peeled and chopped (about 1 squash or use frozen)
  • 2 T melted coconut oil or butter, divided
  • pinch each sea salt + black pepper
  • pinch ground cinnamon
  • 12 T maple syrup (to taste)
  • 12 T 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 T coconut oil
  • 1 T of honey
  • 1 T maple syrup
  • Pinch of cinnamon
  • Pinch sea salt


  1. Preheat oven to 400 degrees
  2. 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.
  3. 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.
  4. When potatoes and squash are finished, they will be fork tender and easily mashed. Remove from oven. Reduce oven temp to 350.
  5. Heat a small skillet over medium-low heat. Add chopped pecans and toast for a few minutes until fragrant, stirring frequently.
  6. 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.
  7. 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.
  8. Add another pinch salt + pepper, ground cinnamon, maple syrup and vegan butter. Mash once more to combine, then taste and adjust seasonings as needed.
  9. Transfer mashed squash and potatoes to prepared baking dish and top with toasted pecans.
  10. Bake for 10 minutes, or until completely warmed through. Let cool briefly and then serve.
  11. Store leftovers for 2-3 days in an airtight container.  Reheat in a 350 degree oven, or in the microwave.


Makes about 6 servings, 1 cup each

21 Day Fix 1 GREEN, 1 YELLOW, 1/4 BLUE, 2 TSP (per serving)

WW link for personal points: Healthy Sweet Potato Casserole

Recipe adapted from Minimalist Baker


  • Serving Size: 1 cup