Spiced Sweet Potato Casserole

Spiced Sweet Potato Casserole
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Kyle Dreier.
Root vegetables are the original holiday comfort foods. Bring joy to your table with our Spiced Sweet Potato Casserole. This traditional favorite uses cinnamon, nutmeg, and cloves to add a burst of flavor.

This recipe featured in:
Diabetes Forecast Magazine
  • Prep time
    15 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 100

  • Total Fat 7g
    • Saturated Fat 1.2g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 55mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 5g
  • Protein 1g
  • Potassium 155mg
  • Phosphorus 30mg


  • ground nutmeg
    1/8 tsp
  • ground cinnamon
    3/4 tsp
  • brown sugar
    1 tbsp
  • buttery spread (melted, divided)
    3 tbsp
  • nonstick cooking spray
  • ground cloves
    1/4 tsp
  • carrot(s) (peeled and sliced)
  • sweet potatoes (peeled and cut into 1-inch cubes)
  • pecans (chopped)
    1/3 cup


  1. Preheat the oven to 350 degrees. Coat a 1 1/2- to 2-quart casserole dish with nonstick cooking spray; set aside. Add water to a large saucepot until it’s 2/3 full. Add the sweet potato to the pot and bring to boiling over medium heat. Cook the sweet potato for 20 minutes. Add the carrots to the pot and continue to cook for 15 to 20 minutes, until vegetables are tender. Drain, reserving 1/4 cup of the cooking water, and add the vegetables to a bowl.

  2. Mash the sweet potato and carrots and the 1/4 cup reserved cooking water with a potato masher. Add 2 Tbsp. of the buttery spread, the brown sugar, cinnamon, cloves, and nutmeg, and mix well. Add the mixture to the prepared casserole dish. Top with the pecans and the remaining melted buttery spread.

  3. Bake the casserole, covered, for 15 minutes. Uncover and bake 10 minutes more, until the top is lightly browned.

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    How many grams weight for one sweet potato was used?