Mediterranean Sweet Potato Casserole
This Mediterranean-inspired Sweet Potato Casserole takes a comforting classic and gives it a lighter, more balanced twist. The creamy sweet potato base blends warm spices, vanilla, and a touch of natural sweetness, while the topping adds a mix of crunch and caramelized richness from pecans, brown sugar, and butter. A small layer of golden marshmallows ties it all together, offering both texture and nostalgia. Perfect for festive gatherings or cozy family dinners, this dish combines Mediterranean warmth with wholesome comfort.
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 1 hour
Serves: 6–8
Ingredients
For the Sweet Potato Base:
4 large sweet potatoes, peeled and cubed
3 tbsp olive oil for a Mediterranean twist
½ cup milk or cream
2 eggs, lightly beaten
⅓ cup brown sugar (or honey for a natural sweetener)
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp nutmeg or allspice
Pinch of salt
For the Topping:
½ cup chopped pecans
¼ cup flour
⅓ cup brown sugar
2 tbsp butter, melted
1 cup mini marshmallows (optional, for a sweet finish)
Instructions
Preheat oven:
Set your oven to 350°F (175°C) and lightly grease a 9×9-inch baking dish.
Cook the sweet potatoes:
Bring a large pot of salted water to a boil. Add the sweet potato cubes and cook for about 12–15 minutes, or until fork-tender. Drain and let cool slightly.
Mash the base:
In a large bowl, mash the sweet potatoes until smooth. Stir in olive oil, milk, eggs, sugar, vanilla, and spices. Mix until everything is fully combined and creamy.
Spread in dish:
Pour the sweet potato mixture into the prepared baking dish and smooth the top evenly.
Make the topping:
In a small bowl, combine chopped pecans, flour, brown sugar. Mix until crumbly.
Add the topping:
Sprinkle the pecan mixture evenly over the sweet potato layer.
Add marshmallows (optional):
Scatter mini marshmallows over the top if you like a golden, sweet finish.
Bake:
Bake for 30–35 minutes, or until the topping is crisp and golden brown and the casserole is bubbling at the edges.
Serve:
Let cool for about 10 minutes before serving. Serve warm as a side or dessert-style dish.
Tips
Tips for Best Texture & Flavor:
Choose the right potatoes: Orange-fleshed sweet potatoes (like Beauregard or Garnet) give the creamiest, naturally sweet base.
Mash while warm: Warm sweet potatoes mix more smoothly with butter and milk for a silkier consistency.
Don’t overmix: Blend just until combined—overmixing can make the base gluey.
Taste before baking: Adjust sweetness or spice before transferring the mixture to your baking dish.
For extra creaminess: Replace half the milk with Greek yogurt for added tang and protein.
Bake uncovered: This helps the topping crisp up instead of steaming.
Flavor Variations:
Mediterranean touch: Swap brown sugar for honey or date syrup, and use olive oil instead of butter. Add a pinch of sea salt and a drizzle of lemon juice for balance.
Nut-free version: Replace pecans with pumpkin seeds or sunflower seeds for crunch.
Spice it up: Try cardamom or clove in place of nutmeg for a more aromatic flavor.
Savory variation: Skip the sugar and marshmallows, and add crumbled feta or goat cheese on top instead. Sprinkle with fresh thyme or rosemary for a Mediterranean-style side.
Crispier topping: Mix some panko breadcrumbs with the nut mixture before baking.
Vegan option: Use plant-based butter, oat milk, and a flax “egg” (1 tbsp ground flax + 3 tbsp water) instead of eggs.
Make-ahead: Assemble the casserole a day before, refrigerate, and bake just before serving.
Q&A
Q: Can I make this casserole ahead of time?
A: Yes, you can prepare it up to a day in advance. Assemble everything except the marshmallows, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for 20–30 minutes, then bake as usual. Add the marshmallows during the last 10 minutes of baking.
Q: Can I use canned sweet potatoes instead of fresh?
A: You can, but drain them very well and reduce the added sugar slightly since canned sweet potatoes are often packed in syrup.
Q: What’s the best substitute for eggs?
A: If you want it egg-free, use 2 tablespoons of cornstarch or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. This will help bind the mixture.
Q: Can I skip the marshmallow topping?
A: Absolutely. The casserole is delicious with just the pecan-brown sugar topping or even plain with a drizzle of honey after baking.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 325°F (165°C) oven for 15–20 minutes.
Nutrition
(per serving, based on 8 servings)
Calories: ~280
Protein: 5g
Carbohydrates: 35g
Fat: 14g
Fiber: 3g
Sugar: 15g
Sodium: 180mg
Vitamin A: 250% DV
Calcium: 8% DV
Values may vary depending on ingredients used and topping preference.
Conclusion
This Mediterranean Sweet Potato Casserole brings together creamy, spiced sweetness and a nutty, golden crunch in every bite. It’s both comforting and balanced, making it just as suitable for a holiday table as it is for a simple family dinner. The natural sweetness of the potatoes pairs beautifully with honey, vanilla, and warm spices, while the pecan topping adds the perfect texture contrast. Whether you make it classic or Mediterranean-style with olive oil and herbs, this dish is a satisfying blend of tradition, warmth, and wholesome comfort.