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Combining sweet potatoes, butternut squash and maple syrup, this healthy, make-ahead sweet potato casserole wows everyone!
I love how traditional Thanksgiving feasts vary tremendously from family to family, as well as from one area of the country to another. While I was preparing this sweet potato casserole, I thought back to a time when I wasn't aware of this wonderful melting pot of Thanksgiving traditions.
Both Scott and I grew up in central Wisconsin. A typical Thanksgiving dinner for us included turkey, mashed potatoes, gravy and cranberry sauce. You'd often also find sweet potatoes, corn, a green veggie and some type of yeast rolls on the table. When we moved to North Carolina, we discovered that, what was "typical" for us, wasn't really typical at all!
When Thanksgiving rolled around the first few times in North Carolina, I experienced a bit of a shock. I learned from new friends at work and in the neighborhood that a classic southern Thanksgiving meal was quite different from my norm. To start with, there were usually several types of meat, minimally a ham and a turkey. The sides often included dishes that, to me, seemed a bit weird. Some of my friends talked about deviled eggs, mac cheese, pickles and collard greens! Other typical feasts included pimento cheese, cornbread stuffing, corn puddings, biscuits and grits.
"What is wrong with these people?" was the first thought from this narrow-minded midwestern girl. It took a bit of time, but I finally came to understand that there are lots of wonderfully, delicious ways to celebrate Thanksgiving.
These days, I love hearing about "typical" Thanksgiving feasts, knowing there are a zillion unique traditions and beloved culinary customs. Did you know that in Baltimore and parts of Pennsylvania, a Thanksgiving meal without sauerkraut is quite unthinkable? Now that's my kind of tradition! (Not so much the photographer/editor's though!)
Although there are lots of unique variations, a few things are quite universal for Thanksgiving meals, here in the States. For example, it doesn't matter where you go in the country, turkey is a given, as well as some type of pumpkin or pecan pie. Sweet potatoes are another endearing tradition; usually in the form of a casserole. Traditional recipes for sweet potato casseroles include a marshmallow or brown sugar pecan topping. And the sweet potatoes inside are usually sweetened to the point of being dessert-worthy.
No marshmallows or sugar needed!
This season, I'm happy to present a new option; a delicious, but healthy sweet potato casserole - with butternut squash! Intrigued by a recipe I saw on Pinterest, I couldn't resist checking it out. Happy to see that the ingredient list didn't include marshmallow or sugar, I adapted the recipe to make it a bit easier (no peeling and dicing the squash) and added a few touches of my own.
This easy sweet potato casserole comes together quickly once the veggies finish their stint in the oven. This dish will be sure to bring rave reviews, as it allows the wonderful natural flavors of the veggies to shine without adding sugar.
The ingredient cast list also includes salt, pepper and a splash of maple syrup. In addition, there's a pinch of both cinnamon and curry powder. Don't worry if you're not a curry fan. The small amount of curry just adds a warm deliciousness when combined with the cinnamon. No one will be able to quite put their finger on the fabulous flavor. They'll just know they love it!
The topping for this sweet potato casserole is my Maple Molasses Glazed Pecans and a scatter of fresh rosemary. If you haven't tried these pecans yet, you might want to make a double batch!
Why? Because, if you pop one in your mouth, it will be impossible to stop nibbling. And they make wonderful little appetizers with a glass of wine.
What does your "typical" Thanksgiving meal include? I know it's wonderful. If you have a minute and live in the U.S. or Canada, we'd love to hear how you celebrate this beautiful holiday. Feel free to leave a comment below. And finally, if you want to add a fabulous new dish to your holiday table, be sure to try this delicious and healthy butternut sweet potato casserole!
Café Tips for making this Healthy Butternut Sweet Potato Casserole
- To make your life easier, make this sweet potato butternut casserole a day in advance. Just cover and keep the pecans separate till just before baking. It also reheats well for those wonderful leftover Thanksgiving meals.
- You'll have more pecans than you need for this recipe, but they keep well if stored in an airtight container. They’re perfect for sprinkling on puddings, ice creams and stirring into your morning yogurt.
- Butternut squash can be a real pain to cut as they are so hard and dense. If you pop the whole squash in the microwave for 2-3 minutes, it will be much easier to cut. Remove it with an oven mitt or pot holder as it will be hot. Give it a few minutes to cool, then slice off the hard stem at the top of the squash. Lay squash on its side and, with a long, sharp knife, starting at the top end, cut down the middle of the squash to the center. Do the same thing, starting from the other end. Your cuts should meet in the center and the squash will be cut in half. For this recipe, don't worry about scooping out the seeds before baking. It will be much easier to remove seeds after the squash is roasted and it's nice and soft.
- 1 recipe Maple Molasses Glazed Pecans* roughly chop the pecans before proceeding with the recipe
- 3 medium sweet potatoes about 2 pounds, halved
- 1 large butternut squash 2 ½-3 pounds, cut in half**
- 4 teaspoons extra virgin olive oil divided
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon curry powder
- ½ teaspoon cinnamon
- 2-3 tablespoons pure maple syrup
- 2 tablespoons butter
- 1 teaspoon finely chopped fresh rosemary
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Preheat oven to 400˚F. Line two sheet pans with foil for easy cleanup. Lightly grease a 8x8-inch baking dish.
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Add halved sweet potatoes to one baking sheet and the halved butternut squash (see Café Tips above) to the other. Drizzle the veggies on each pan with 2 teaspoons of olive oil and rub with your hands to coat.
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Roast butternut squash for 30 minutes, then add pan with sweet potatoes to the oven and bake for another 30-35 minutes or until both the squash and the sweet potatoes are very tender.
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Remove from oven and set aside to cool for about 10 minutes. Reduce oven heat to 350 degrees F.
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Holding sweet potato halves with a clean, folded kitchen towel or a pot holder, scoop the flesh of all the potatoes into a large bowl and discard the skin. Scoop out the seeds from the butternut squash and discard, then scoop out the flesh and add to the bowl with the sweet potatoes.
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Add the salt, pepper, curry powder, cinnamon, 2 tablespoons maple syrup and butter. Mash with a potato masher or an electric mixer until smooth. Taste and add more maple syrup if you like it a little sweeter.
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Transfer mixture to prepared baking dish and top with 1 ½ cups of the Maple Molasses Glazed Pecans (you will have more pecans than you need, but they are great for nibbling). Bake for 20 minutes until hot. Sprinkle with finely chopped fresh rosemary. Serve and enjoy!
Liz says
Yup, my Midwest Thanksgiving was a lot like yours! But I'm willing to shake things up and your squash and sweet potato casserole is just the thing! I think Bill would be on board, especially if I volunteer to eat all the nuts! Such a sacrifice 😉
Pam Kaufman says
A typical Thanksgiving for me in Michigan was turkey, mashed potatoes, green bean casserole, sweet potato casserole with the marshmallows, a veggie (corn or a medly), stuffing, deviled eggs, cranberry sauce from the can😪,gravy and a couple pies (usually pumpkin, apple and cherry). My mom hated to cook so usually the food was blah. Now that I'm older Thanksgiving is much tastier. I make a lot of the same things but I make them from scratch with ingredients as fresh as I can get them in Michigan in November. I hate green bean casserole but my husband loves it so we still serve it and I prefer sweet potato casserole with the pecans and brown sugar on top. I am trying to eat healthier now so I think I will switch out my sugar laden casserole for yours!!
Chris Scheuer says
Thanks for sharing, Pam. Sounds delicious! Hope you enjoy the sweet potatoes. Have a wonderful Thanksgiving!
Vicki Bensinger says
I didn't recall ever seeing this and obviously I didn't since there's no comment from me. This looks amazing. We love sweet potato casserole and the color of yours is so pretty and I love it with the pecans. Your 2017 Thanksgiving post has so many yummy things on it, it would be hard to choose just one so I guess I'll have to try them all!
Lynn says
Hi there! First, let me complement you on all of your amazing recipes.! Your blog is the first one that I go to when I am looking for a recipe! I would like to serve this butternut and sweet potato casserole on Christmas Eve but I will have limited space in my oven. My question is this -- how do you think this casserole would stand up to being prepared the day before (without the pecans) and then reheated in the microwave? Thanks so much for your reply!
Anne says
Another option is to skip the maple syrup and instead use a small can of crushed pineapple. I have a similar recipe and it’s amazing. I also add a bag of fresh cranberries for color and tartness, as well as diced roasted jalapeño because I live in Arizona and we try jalapeño in everything!
Chris Scheuer says
Yum!!
John/Kitchen Riffs says
This looks great -- so much luscious flavor! And it's gorgeous! I love all the different Thanksgiving traditions people have. We do try to cook a new dish or two each year, but have some favorites that just have to be on the table. Fun post -- thanks. And Happy Thanksgiving!
Chris Scheuer says
Hope you had a great one too John!
Beverley Press says
the textures must be so yummy together and all the flavours of thanksgiving. Another delicious recipe and great photography xoxo
Chris Scheuer says
Thanks so much Beverley, I can't wait to enjoy it again!
Tricia @ Saving room for dessert says
Squash and potatoes together sounds scrumptious! And those pecans!!! Oh my I bet they really put the icing on this cake. I would love this dish and never miss the marshmallows! Have a happy Thanksgiving Chris 🙂
Chris Scheuer says
Thanks Tricia! Hope you had a wonderful day too!
Liz says
This Midwest gal can relate, too---Indiana tends to have some southern tendencies, but my thoughts of a traditional Thanksgiving menu is more like what you grew up with. Now I love to try anything and everything. And a new, healthy side is especially welcome! Have a fabulous Thanksgiving, Chris and Scott, in case I don't get back before the holiday!
Chris Scheuer says
You too Liz! It was a real hit this year, and will probably make a return appearance next year!
Libby Emswiler says
Chris, I am thinking of making these to take to my sister-in-laws, about 3 hours away. You show them served in bowls. Is that because they are a more runny consistency than the ones made with eggs? Do I need to take small bowls for serving?
Wishing you Thanksgiving blessings!
Chris Scheuer says
Hi Libby! No, you don't need bowls. I just love those blue and white bowls so I used them. The casserole would be just fine served on a plate with the other yummy Thanksgiving meal. Happy Thanksgiving to you and your family!
cheri says
I agree Chris, sweet potatoes are even better without all the marshmallows on top. Your dish is a beauty and would look wonderful on any Thanksgiving table. . Have a wonderful holiday!!!!
Chris Scheuer says
You too Cheri! Hope you and yours had a lovely time!
Susan says
Oh, that looks scrumptious, Chris! I could seriously live on sweet potatoes and most kinds of squash. My husband, on the other hand, won't eat them as much as I've tried to coax him. At least my daughters are on my side 🙂 I love the seasonings in this dish and those pecans - Wowsers. Happy Thanksgiving to you and your family, Chris!
Chris Scheuer says
Thanks Susan! Hope you all had a wonderful holiday!
Jessica Monrose says
Thanksgiving dinner in the Virgin Islands always includes peas and rice and our unique potato stuffing!
Chris Scheuer says
Wow, potato stuffing. How fun and interesting. The stuffing and the Virgin Islands!
Elizabeth says
I come from an Italian, Irish, German, and Polish family in South Jersey and married a man from the Florida-Alabama boarder with DEEP Southern roots. We've hosted each year since we got engaged. Our Thanksgiving spread includes turkey, stuffing (bread, sausage, Granny Smith apples, celery, and onions), homemade cranberry sauce, green bean casserole, pineapple casserole, corn pudding, roasted Brussels sprouts, deviled eggs, and rolls. The pineapple casserole is what got me into my mother-in-law's good graces that first year. We've never had sweet potato casserole on our table, because my husband doesn't like the super sweet version his aunts always made. I think I'll try this version this year!
Chris Scheuer says
Elizabeth, you really have a fusion Thanksgiving! It sounds delightful! I love that you won over your MIL with a casserole! 🙂 Have a wonderful Thanksgiving!
Debra Eliotseats says
Love the rosemary! Hate marshmallows and refuse to eat them when used with sweet potatoes. Happy Holiday!
Chris Scheuer says
They are such a tradition in a number of parts of the country Debra, but I'm with you. Scott and I are both trying to be intentional about the amount of sugar we take in. Of course, that doesn't mean we can't have an occasional splurge!
Jennifer @ Seasons and Suppers says
I have come to learn that there are definitely regional differences when it comes to Thanksgiving. Canada's is very much British influenced, so needless to say, I've never experienced cornbread stuffing or sweet potatoes with marshmallows. This dish would fit in perfectly though. Putting on the menu for next year 🙂
Chris Scheuer says
Enjoy Jennifer! We definitely know about "Brit" food, after spending seven springs and falls there with Cait and the family!
Monique says
The pecans on top:) Bravo..
Chris..Happy Thanksgiving to you and Scott and your beautiful family!
Chris Scheuer says
We love those pecans Monique! It helps that we live in a part of the US that they're so available.
Robyn Gleason says
Oh my yum!! This looks so delicious, Chris! And a splash of maple syrup always makes things extra special 🙂
I love discovering new holiday traditions around the country and so glad you shared some here. It's much the same in Canada - across our vast land people choose some very different dishes for the holiday.
Have a wonderful Thanksgiving with your family! 🙂
Chris Scheuer says
Thanks Robyn! You too!
Mary Ann | The Beach House Kitchen says
Oh my goodness Chris! This is my kind of side. I absolutely LOVE curry, so that would be a must for me! And those glazed pecans on top sound amazing!
Chris Scheuer says
Thanks so much Mary Ann, the curry flavor is mild but definitely adds a warm, unique and delicious flavor
Peggi Yacovissi says
How exciting to see someone mention sauerkraut and Thanksgiving together. It's our Maryland tradition which my new Pennsylvania neighbors really frown at. They don't understand how the mild turkey and gravy are a perfect foil for the tangy flavor of sauerkraut. Pile in over your mashed potatoes and pour the gravy on!
Chris Scheuer says
Ha! I'm a sauerkraut love but no one in my family is on board with me. I might just have to move to Maryland! 🙂
Abbe@This is How I Cook says
Love these Chris! Manservant would devour them! Sweet potatoes with marshmallows were his thing but I do believe he has become more of an adult now!
Chris Scheuer says
I love it Abbe! Give that guy a pat on the back!
Helen says
I haven't served a traditional Thanksgiving since my young adulthood but I do cook a small turkey for the leftovers and broth I make from the skin, bones and bits of meat; also making gray from the drippings. If I make dressing (or stuffing) I make it from scratch with my homemade bread cubes, broth and various vegetables. Since I don't like marshmallows or excessively sweet dishes I usually bake the sweet potatoes/yams and serve mashed.
Definitely trying this recipe so have the squash/yams baking now as I want to try the recipe before Thanksgiving. I'm substituting black walnuts for the pecans since pecans are not grown locally. I try to source all my food locally but we don't raise sweet potatoes/yams in Idaho because of water, soil and storage issues but I love them so will buy as they are become available.
Thanks for your recipes--I love trying new dishes.
Helen says
that's suppose to be gravy!
Chris Scheuer says
I knew what you meant 🙂
Chris Scheuer says
Love your culinary philosophy Helen! You're so adventuresome 🙂
Sally says
We have to have home made egg noodles in the turkey gravey. Then pile that on top of mashed potatoes and top it off with corn. Now that we all have families of our own, our family tradition continues on with an egg noodles maker in each family. We are Dutch descendants.....and probably all a little over weight after all this!!
Chris Scheuer says
Haha! Thanks for sharing this Sally. So very interesting! I've never heard of home made egg noodles in gravy before. What feast you have 🙂 And we all probably carry a few pounds after the holidays!
Ginny Hartzler says
Wow! A gorgeous thanksgiving side that even looks like dessert. NO one will miss the marshmallows! Sumptuous, and abundantly flowing over with wonderful ingredients.
Chris Scheuer says
Thanks Ginny!
sue | theviewfromgreatisland says
Oh Chris, what time should I be at your house for Thanksgiving dinner? And by the way, you can just set out a big plate of this for me...I'll be just fine :)))
Have a wonderful week!
Chris Scheuer says
You can come any time you want Sue, the door's always open for you 🙂
Angie@Angie's Recipes says
wow...Chris, I guarantee you that I would lick the whole bowl clean!! It looks amazingly delicious, comforting and good for you too.
Chris Scheuer says
It really is delicious Angie; and kind of fun to switch up a few traditional sides, this time of the year!