Sweet Potato Casserole

Sweet Potato Casserole


  • 1.1 kg sweet potatoes
  • 1 egg (large)
  • 2 tbsp. unsalted butter, melted
  • 1 tsp. cinnamon
  • ¼ cup milk
  • ¼ cup Medjool date paste
  • 1 pinch salt
  • 1½ tsp. vanilla extract
  • ½ cup goat cheese

For the toppings:

  • ½ cup pecan halves
  • ⅓ cup dried cranberries
  • ⅓ cup Medjool dates, pitted and chopped
  • ¼ cup goat cheese, crumbled


  1. Preheat the oven to 190 ˚C. Lightly grease a medium casserole dish or a large cast iron skillet. Set aside.
  2. Wash the sweet potatoes and dry them with a paper towel. Prick the sweet potatoes with a fork. Place them on a foil-lined baking tray and bake for 45-60 minutes or until tender. Cool slightly, then remove the skins.
  3. Add the sweet potato, egg, butter, cinnamon, milk, Medjool date paste, salt, vanilla and goat cheese into a food processor. Pulse until smooth.
  4. Spread the sweet potato mixture evenly in the greased tin. Distribute the pecans evenly over the top of the mixture. Bake for 20-25 minutes to heat through completely. Remove from the oven and sprinkle the top with cranberries, dates and crumbled goat cheese. Serve immediately.
8 servings
1 hour 40 minutes

Nutritional analysis (per serving):

calories: 298.6, fat grams: 13.4, carb grams: 33.8, protein grams: 9.9