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High-Protein Sweet Potato Casserole

High-protein sweet potato casserole with a creamy mashed base and a crunchy pecan-oat streusel topping. The recipe bakes until the center is set and the topping turns golden, then rests briefly for easy serving.
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Prep Time 15 minutes
Cook Time 30 minutes
rest 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

base
  • 4 cup mashed sweet potatoes
  • 0.5 cup vanilla protein powder
  • 2 large eggs
  • 0.25 cup milk
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
topping
  • 0.5 cup chopped pecans
  • 0.25 cup old-fashioned oats
  • 2 tbsp brown sugar
  • 2 tbsp melted butter

Equipment

  • 1 sheet pan

Method
 

Bake the base
  1. Preheat the oven to 350°F and grease a baking dish.
  2. Whisk together the mashed sweet potatoes, vanilla protein powder, eggs, milk, maple syrup, and cinnamon until smooth.
  3. Spread the mixture evenly into the prepared baking dish.
Make the streusel and bake
  1. Combine the chopped pecans, old-fashioned oats, brown sugar, and melted butter until crumbly.
  2. Sprinkle the topping evenly over the sweet potato base.
  3. Bake for 25–30 minutes at 350°F, until the topping is golden and the base is set, with the edges looking slightly puffed.
Rest and serve
  1. Let cool for 5 minutes before serving, so the center firms up and slices cleanly.

Notes

For the smoothest, sliceable texture, use well-drained mashed sweet potatoes (press them gently to remove excess moisture) before mixing with the protein powder. Refrigerate leftovers in a covered container for up to 4 days; reheat individual portions in the microwave until warm. Freezing: not recommended because the topping may lose crunch after thawing. Dietary swap: use dairy-free milk and a plant-based butter substitute to keep it dairy-free without changing the method.