Unlike traditional sweet potato casseroles piled with syrup and marshmallows, this healthy sweet potato casserole relies on buttery cashews and smoky, spicy Madras curry powder for its signature flavor.
This healthy sweet potato casserole is a cozy, comforting side that I make often during the colder months. The curried cashew topping came from culinary school and quickly became one of my favorite additions to many dishes.
We originally used the curried cashews in a quinoa and apple salad, but their buttery heat begged to be paired with silky sweet potatoes. When fall arrived, the combination felt obvious: a sweet potato casserole topped with crunchy, spiced cashews and a hint of coconut.
Ingredients You’ll Need
Sweet Potatoes. Choose firm, large sweet potatoes for a smooth mash.
Orange Juice. Orange juice replaces milk or butter here, brightening the potatoes and keeping the recipe dairy-free.
Cashews. Halved raw cashews toast beautifully and provide a rich, buttery crunch.
Madras Curry Powder. Madras has deeper flavor and more heat than standard yellow curry powder, which complements the sweet potatoes nicely.
Egg. A beaten egg folded into the mash lightens the texture. Omit it to make the casserole vegan.
Shredded Coconut. Unsweetened coconut adds texture and a subtle tropical note.
Brown Sugar. A touch of brown sugar balances the spice and tart orange juice; either light or dark will work.
Variations
- Use reduced-calorie orange juice to lower sugar.
- Choose orange juice with or without pulp based on preference.
- Mix sweet potatoes with roasted butternut squash to reduce carbs and vary flavor.
- Omit the egg to make the dish vegan.
More healthy casserole recipes
- Healthy Broccoli Casserole
- Fresh Green Bean Casserole
- Cajun Turkey Casserole
- Cheesy Baked Scalloped Potatoes
Healthy Sweet Potato Casserole
Ingredients
- ¾ cup halved raw cashews
- 1 teaspoon grapeseed oil
- ½ teaspoon Madras curry powder
- 2 large sweet potatoes (about 4 pounds total)
- ½ cup orange juice
- Salt and pepper, to taste
- 1 large egg, beaten (optional for vegan)
- 2 tablespoons shredded unsweetened coconut
- 1 teaspoon brown sugar
Instructions
- Heat the oven to 325°F (160°C).
- Toss the cashews with grapeseed oil, curry powder and a pinch of salt. Spread in a single layer on a baking sheet and toast 5–8 minutes, until lightly golden.
- Meanwhile, peel and cut the sweet potatoes into 2-inch cubes. Place them in a large pot, cover with water, bring to a boil, then simmer until fork-tender, about 15 minutes.
- Drain the potatoes and return them to the pot. Add the orange juice and mash until smooth. Season with salt and pepper to taste. Stir in the beaten egg, if using. Transfer the mashed potatoes to a 9″x13″ baking dish.
- Combine the toasted cashews with the shredded coconut and brown sugar, then scatter the mixture evenly over the mashed sweet potatoes.
- Bake for 15–20 minutes, until the topping is golden and the casserole is slightly puffed. Serve warm.
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