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High Protein Sweet Potato Casserole with Pecan Crumble

High Protein Sweet Potato Casserole with Pecan Crumble - recipe card
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This high protein sweet potato casserole with pecan crumble is a lighter take on the classic holiday side dish, featuring a velvety sweet potato base enriched with Greek yogurt, egg, and vanilla protein powder. The crunchy pecan crumble on top adds a rich, nutty contrast without weighing it down. With 12 grams of protein per serving, it’s a satisfying side that can even double as a dessert.

Ingredients

Scale
  • 2 large sweet potatoes (about 2 lb / 907g total), peeled and cut into 1-inch cubes
  • 1/4 cup full-fat Greek yogurt
  • 1 large egg
  • 1 scoop (30g) vanilla protein powder (whey or plant-based)
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • For the pecan crumble:
  • 1/2 cup pecan halves, roughly chopped
  • 2 tbsp unsalted butter, melted
  • 2 tbsp almond flour
  • 1 tbsp brown sugar (optional, for extra sweetness)

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or a 2-quart casserole dish with nonstick spray or a little butter.
  2. Place the sweet potato cubes in a large pot and cover with cold water by 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, until the potatoes are fork-tender and easily pierced. Drain well and return to the pot.
  3. Mash the sweet potatoes with a potato masher or fork until smooth. Alternatively, use a hand mixer for a creamier texture. Let cool for 5 minutes to prevent the egg from cooking when added.
  4. In a small bowl, whisk together the Greek yogurt, egg, vanilla protein powder, maple syrup, vanilla extract, cinnamon, nutmeg, and kosher salt until smooth and well combined. The mixture should be thick but pourable.
  5. Add the yogurt mixture to the mashed sweet potatoes and stir until fully incorporated. Taste and adjust sweetness or spice if desired. The mixture should be thick but spreadable.
  6. Spread the sweet potato mixture evenly into the prepared baking dish, smoothing the top with a spatula.
  7. In a separate bowl, combine the chopped pecans, melted butter, almond flour, and brown sugar (if using). Stir until the pecans are evenly coated and the mixture resembles coarse crumbs.
  8. Sprinkle the pecan crumble evenly over the top of the sweet potato mixture. Gently press down with the back of a spoon to adhere.
  9. Bake in the preheated oven for 25-30 minutes, until the edges are bubbly and the topping is golden brown and fragrant. The internal temperature should reach 160°F (71°C) to ensure the egg is fully cooked.
  10. Remove from the oven and let cool for 5-10 minutes before serving. This allows the casserole to set and makes it easier to portion.
  11. Serve warm as a side dish or dessert. Optionally, drizzle with a little extra maple syrup or top with a dollop of Greek yogurt.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing: This casserole freezes well. Cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Reheating: Reheat in a 350°F (175°C) oven for 15-20 minutes, until heated through. You can also microwave individual portions on high for 1-2 minutes. For a crispier topping, reheat in the oven rather than the microwave.

Nutrition

Keywords: sweet potato casserole, high protein sweet potato casserole, pecan crumble, healthy sweet potato casserole, Greek yogurt sweet potato, protein powder recipe, holiday side dish, Thanksgiving side, gluten-free sweet potato casserole, reduced sugar casserole, baked sweet potato casserole

Find it online: https://thehighproteinrecipes.com/high-protein-sweet-potato-casserole-with-pecan-crumble/