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Orange-Candied Sweet Potato Casserole Without Cream & Sugar!

Orange-Candied Sweet Potato Casserole

By Chef Katie Mae
Makes 9-inch casserole | Ready in 50 minutes | Stores 1 week in fridge


  • 1½ lb peeled and diced sweet potato
  • 2 medium oranges, peeled
  • 2–inches fresh ginger, peeled
  • 1 tablespoon almond butter
  • 1 teaspoon ground cinnamon, divided
  • 6–8 Medjool dates, pitted
  • ¾ cup pecans
  • ¼ cup rolled oats (optional)



  1. Preheat oven to 400°F. Get out a 9-inch pie pan.
  2. Add the oranges, ginger, almond butter, and ½ teaspoon cinnamon to a small blender. Blend into a creamy dressing.
  3. Add the diced sweet potato to a mixing bowl. Pour the dressing over top and toss well.
  4. Transfer the sweet potato and sauce into the pie pan. Cover with foil—try to leave a little space between the foil and sweet potato, so it doesn’t stick. Bake for 40 minutes.
  5. Add the remaining ½ teaspoon of cinnamon, dates, pecans, and rolled oats to a food processor. Pulse a few times into a semi-chunky crumble.
  6. Once the casserole has cooked for 40 minutes, remove the foil and sprinkle the pecan-date crumble over the potatoes.
  7. Turn oven up to 450°F. Bake, uncovered, for 5­ to 8 more minutes, or until the pecans are toasted. Serve warm.

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