Honeyed Sweet Potato Casserole
Kevin Alexander
Kevin Alexander Fit Men Cook
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118 Calories
22 g Carbs
2 g Protein
2 g Fat
Total Time
6 servings

Being from Texas, nothing makes me look forward to Thanksgiving more than sweet potato casserole! Sweet potatoes are one of my staples throughout a normal week, but I never tire of them. Sweet potatoes are a great complex carb source and provide fuel for workouts.


  • 3 whole sweet potato
  • 1 whole egg
  • ⅓ cup almond milk
  • 2 tbsp honey
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • ½ tbsp extra virgin coconut oil

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  1. Set oven to 350 F.
  2. Place the pecans on a baking sheet and place in the oven for 4-5 minutes. Immediately remove from the oven so not to burn.
  3. To save time peeling potatoes, steam sweet potatoes until they soft. When they are finished, let them cool a bit and then easily remove the skin and strain the sweet potatoes.
  4. In a bowl, begin to mash the sweet potatoes with a masher, fork or hand blender.
  5. Add egg, almond milk, coconut oil, 1 tbsp honey, cinnamon, vanilla extract and half the pecans. Mix with a hand blender until smooth. For best results, beat the egg before adding to the sweet potato.
  6. Pour the mixture in a baking dish. Sprinkle the remaining pecans on top and then drizzle the rest of the honey over the pecans.
  7. Bake in the oven for 30-35 minutes.

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