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Garlic Maple Sweet Potato Casserole

by July 25, 2017

A clean eating Thanksgiving side dish that’s low in sugars and high in sweet, savory goodness!

Eating Style:

Dairy-free, Egg-free, Gluten-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:




  • 2 medium sweet potatoes
  • 3 tablespoons dairy-free yogurt
  • 2 garlic cloves, minced
  • 2 teaspoons maple syrup
  • 1/4 teaspoon chopped fresh ginger
  • 1/4 teaspoon sea salt


  1. Begin by roasting 2 medium sweet potatoes. To do this, preheat your oven to 375F and place the sweet potatoes in the oven. Simple as that. Leave to cook for about 30-40 minutes, until potatoes are tender. To test, you can poke with a fork or butter knife. Once complete, remove from the oven and allow to cool for a couple of minutes.
  2. Reset oven to 350F and lightly oil a 4-cup casserole dish. Set aside.
  3. Remove the skin from the sweet potatoes.
  4. Keep the skin for later, it makes a fabulous snack with a sprinkle of sea salt. Trust me, it’s delicious!
  5. Place the peeled sweet potatoes in a medium sized bowl, add the remaining casserole ingredients and mash with a potato masher until fully incorporated.
  6. Spoon mixture into the prepared casserole dish and flatten with the end of a spoon. Set aside.
  7. Combine topping mixture in a small bowl.
  8. Stir to combine, then drop over top of the sweet potato mix.
  9. Place in the preheated oven for 40-45 minutes until the top is golden.
  10. Remove from the oven and allow to cool for about 10-15 minutes before consuming.

Nutrition Information Per Serving



Calories from Fat:


Total Fat:

4.7 g

Saturated Fat:

0.5 g


181 mg


51.5 g

Dietary Fiber:

6.9 g

Net Carbs:

44.6 g


6.1 g


3.3 g


Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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