![['Close-up view of a warm, golden-brown baked sweet potato casserole topped with pecans and chocolate chips.', 'Side angle photo of a creamy sweet potato casserole with a crunchy topping, showcasing its rich texture.', 'Juicy baked sweet potato casserole presented in a dish, featuring a mix of ingredients and a shiny glaze.', 'Delicious sweet potato casserole with a golden topping, highlighting nuts and chocolate chips throughout.']](https://snacknova.com/wp-content/uploads/2026/07/protein-baked-sweet-potato-casserole_1_U1.webp)
Protein Baked Sweet Potato Casserole
A nutritious and delicious baked sweet potato casserole packed with protein and warm spices, perfect for a wholesome meal or snack.
Ingredients
Sweet Potatoes
- 3 large sweet potatoes (about 2 lbs)
- 2 scoops vanilla protein powder (60g)
- 0.5 cup plain Greek yogurt
- 2 large eggs
- 0.25 cup pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- Pinch salt
- 0.5 cup chopped pecans or walnuts
- 2 tablespoons almond flour
- 1 tablespoon coconut oil (for topping)
- 1 tablespoon maple syrup (for topping)
- Pinch cinnamon (for topping)
- 0.25 cup mini chocolate chips (optional)
Instructions
- Bake sweet potatoes at 400°F (200°C) for 45-60 minutes until soft. Cool for 10 minutes.
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking dish.
- Peel cooled sweet potatoes and mash to about 3 cups. Mix in Greek yogurt, eggs, maple syrup, coconut oil, vanilla, spices, and salt.
- Fold in protein powder gently. Spread mixture into prepared dish.
- Combine pecans, almond flour, coconut oil, maple syrup, cinnamon, and chocolate chips for topping. Sprinkle over casserole.
- Bake for 25-30 minutes until edges are set and topping is golden. Cool for 15 minutes before serving.
Notes
Store leftovers in the refrigerator for up to 1 week or freeze for longer storage.