Brighten up your holidays with this colorful sweet potato casserole. This is a lighter version of sweet potato casseroles commonly served at Thanksgiving. No added sugars, no butter— just potatoes, dates, spices, and topped with nuts.


Purple sweet potatoes are a nutrient dense sweet potato like the orange sweet potato. Both are vibrant in color, and packed with a sweet flavor. The purple sweet potato is a bit more dense than the orange sweet potato, and has its own unique flavor. Both are sweet and creamy— and make for a healthy, tasty treat with any meal.



3-4 large sweet potatoes, purple and/or orange

2-3 pitted dates, optional

1 teaspoon cinnamon, or to taste

1/4 teaspoon ground nutmeg

1/8 teaspoon ground ginger, optional

1/3 cup pecans or walnuts, chopped


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  1. Preheat the oven to 400F. Wash the potatoes and lay them on a pan. Bake for 40-60 minutes or until the flesh can be easily pierced with a fork.
  2. In a blender, combine 2-3 pitted dates with 1/2 cup water. Blend until smooth. Pour the date mixture into a cup or bowl.
  3. Once the potatoes are finished, allow to cool and then remove the skin. Either mash the potatoes with a fork or add to a blender and blend until smooth. Mix or mash in the date paste and the spices.
  4. Spread the potatoes in a oven-safe baking or serving dish and sprinkle with chopped walnuts or pecans. Bake for an additional 10-15 minutes just before serving. Enjoy!

*Note: if you plan to use 1/2 purple potatoes and 1/2 orange potatoes, be sure to blend or mash the potatoes separately to avoid mixing the colors into a brown color. Start with blending the orange sweet first, then do the purple in a separate batch. Divide the date paste and spices, then  add to each batch. Layer the potatoes separate in the baking dish.

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