Healthy Sweet Potato Casserole

  • Author: Melissa Belanger
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x


This healthy sweet potato casserole with marshmallows is easy to make and low carb with just a hint of brown sugar. It can easily be made vegan or gluten free. It’s perfect if you’re clean eating this Thanksgiving.



  • 3 large sweet potatoes, peeled and cubed
  • 1 tablespoon brown sugar
  • 1/41/2 teaspoon cinnamon
  • Pinch of coarse salt
  • 1 egg
  • 1/3 cup toasted pecan pieces
  • 1/3 cup mini marshmallows
  • Cinnamon and brown sugar for sprinkling


  1. Preheat oven to 400˚F.
  2. Place cubed sweet potatoes in a large saucepan and fill halfway with water.
  3. Cover pot and bring water to a boil. Cook until sweet potatoes are fork tender, about 10 minutes.
  4. Drain potatoes and return to pot. Add brown sugar, cinnamon and salt.
  5. Use an electric mixer to mash the sweet potatoes until smooth.
  6. In a small bowl or cup, scramble the egg thoroughly. While continuing to beat the sweet potatoes, slowly pour in the egg. Continue to beat for 1 minute, or until the sweet potato mixture is light and fluffy.
  7. Transfer to a baking dish and lightly sprinkle with brown sugar and cinnamon. Top with pecan pieces and marshmallows.
  8. Bake for 10 – 15 minutes or until marshmallows are toasted and eggs have fully set. Remove from oven and allow casserole to cool for about 10 minutes before serving.

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