Oh, you’re in for a treat! This sweet potato with cottage cheese casserole has been my go-to side dish for years—it’s the one recipe my family begs me to make whenever we have guests over. Trust me, there’s something magical about how the creamy cottage cheese blends with the natural sweetness of the potatoes, and that pecan streusel topping? Pure heaven! I first stumbled upon this combo when I needed to use up leftover sweet potatoes, and now it’s a staple at our holiday table. It’s surprisingly light yet satisfying, and I love how it brings everyone together. Plus, it’s a sneaky way to get extra protein into a veggie dish—my kids never even notice!
Table of Contents
Table of Contents
Why You’ll Love This Sweet Potato with Cottage Cheese Casserole
This casserole is one of those rare dishes that just works—whether you’re serving it at a holiday feast or whipping it up for a cozy weeknight dinner. Here’s why it’s become a staple in my kitchen:
- Effortless elegance: It looks fancy but comes together with minimal fuss—no fancy techniques required!
- Perfect texture: The creamy sweet potato base contrasts beautifully with that crunchy pecan topping.
- Versatile flavors: Works equally well as a sweet side dish or a slightly savory one (just tweak the maple syrup!).
- Hidden nutrition: Packed with protein from the cottage cheese and fiber from the sweet potatoes—even picky eaters won’t suspect a thing.
- Make-ahead magic: Assemble it the night before, then just pop it in the oven when you’re ready.
Honestly? The hardest part is waiting for it to cool enough to dig in without burning your tongue—I speak from experience! If you enjoy this combination, you might also love my recipe for cottage cheese mashed sweet potatoes.
Ingredients for Sweet Potato with Cottage Cheese Casserole
Gather these simple ingredients – you probably have most in your kitchen already! The magic happens when they all come together:
- 3 large sweet potatoes (cooked, peeled, and mashed until silky smooth – no lumps!)
- 1 cup cottage cheese (blend it first for that perfect creamy texture)
- 2 tbsp maple syrup (the real stuff – none of that pancake syrup business!)
- 1 tsp cinnamon (freshly ground if you’re feeling fancy)
- 1/2 tsp vanilla extract (pure, not imitation – you’ll taste the difference)
- 1 large egg (room temperature blends better)
- 1/2 cup chopped pecans (toasted first for maximum flavor)
- 2 tbsp brown sugar (pack it tight in your measuring spoon)
- 1 tbsp butter (melted and slightly cooled)
Ingredient Notes & Substitutions
Life happens, and sometimes you need to swap things out! Here are my tested alternatives that still give great results:
- No cottage cheese? Greek yogurt works beautifully (but drain any excess liquid first).
- Out of maple syrup? Honey or agave nectar make fine substitutes, though the flavor will be slightly different.
- Nut allergies? Skip the pecans or use sunflower seeds for crunch.
- Want it richer? Try ricotta instead of cottage cheese – just add a splash of milk to thin it.
Remember: The sweet potatoes are the star here, so don’t skimp on their quality! I always look for ones that feel heavy for their size – they’re the sweetest.
How to Make Sweet Potato with Cottage Cheese Casserole
Okay, let’s get cooking! This casserole comes together like a dream – just follow these simple steps and you’ll have everyone asking for seconds:
- Prep those potatoes: Whip your cooked sweet potatoes in a big bowl until they’re completely smooth. No lumps allowed! This is key for that velvety texture we’re after.
- Blend the cottage cheese: Toss it in your blender or food processor for about 30 seconds – trust me, this makes all the difference in avoiding a grainy texture. It should look like thick cream when done.
- Mix it all up: Add the blended cottage cheese, maple syrup, cinnamon, vanilla, and egg to your sweet potatoes. Beat everything together until it’s light and fluffy – about 2 minutes with a hand mixer.
- First bake: Spread this gorgeous mixture into a greased 9×13 baking dish and pop it in a 350°F (175°C) oven for 25 minutes. You’ll know it’s ready when the edges start pulling away slightly.
- Make the magic topping: While that’s baking, mix your pecans, brown sugar, and melted butter in a small bowl. The smell alone will have your family wandering into the kitchen!
- Finish strong: Sprinkle the pecan mixture evenly over the partially baked casserole and return to the oven for 10-15 minutes until golden and bubbly. Try to let it cool for 5 minutes before serving – if you can resist!
Tips for the Perfect Casserole
After making this dozens of times, here are my foolproof tricks:
- Blend that cottage cheese – seriously, don’t skip this! It transforms the texture completely.
- Use room temperature ingredients – they incorporate better for a smoother batter.
- Watch the topping closely at the end – pecans go from golden to burnt in seconds!
Irresistible Sweet Potato with Cottage Cheese Casserole
A light and fluffy casserole combining sweet potatoes with cottage cheese, topped with a crunchy pecan streusel. Perfect for family gatherings.
- Total Time: 55 minutes
- Yield: 6 servings 1x
Ingredients
- 3 large sweet potatoes (cooked, peeled)
- 1 cup cottage cheese (blended smooth)
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/2 tsp vanilla
- 1 egg
- 1/2 cup chopped pecans
- 2 tbsp brown sugar
- 1 tbsp butter
Instructions
- Whip the cooked sweet potatoes, blended cottage cheese, maple syrup, cinnamon, vanilla, and egg together until smooth.
- Spread the mixture in a greased baking dish. Bake at 350°F (175°C) for 25 minutes.
- Mix pecans, brown sugar, and melted butter for the streusel.
- Sprinkle the streusel on the baked base.
- Return to the oven and bake for 10–15 minutes until golden.
Notes
- Blend cottage cheese for a smoother texture.
- Adjust sweetness with more or less maple syrup.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Serving Suggestions for Sweet Potato with Cottage Cheese Casserole
This casserole plays well with so many dishes! Here’s how I love to serve it:
- Holiday superstar: Pair with glazed ham or roasted turkey – the sweet and savory combo is unreal.
- Weeknight hero: Serve alongside simple roasted chicken and garlicky green beans.
- Brunch favorite: Top with a fried egg and crispy bacon for the ultimate sweet-savory breakfast.
- Vegetarian delight: Complement with a big kale salad tossed with apples and walnuts.
Pro tip: Leftovers (if you have any!) make an amazing next-day breakfast with a dollop of Greek yogurt.
Storage & Reheating Instructions
This casserole keeps beautifully! Let it cool completely, then cover tightly with foil or transfer to an airtight container. It’ll stay fresh in the fridge for up to 3 days. To reheat, I prefer the oven (350°F for 15-20 minutes) to keep that topping crisp, but the microwave works in a pinch—just 60 seconds per serving. Want to freeze it? Portion it before freezing, then thaw overnight in the fridge before reheating. The texture stays perfect!
Sweet Potato with Cottage Cheese Casserole FAQs
I get so many questions about this recipe – here are the ones that pop up most often:
Can I freeze this casserole? Absolutely! Freeze it before baking for best results. Just assemble (without the topping), wrap tightly, and freeze for up to 2 months. Add the pecan streusel right before baking when you’re ready.
Why blend the cottage cheese? Oh honey, this is my secret weapon! Blending eliminates any graininess and creates that dreamy, velvety texture that makes this casserole special. Don’t skip this step!
Can I make it ahead? You bet! The base mixture keeps beautifully in the fridge for 24 hours before baking. Just add the topping right before it goes in the oven.
Help – my topping is burning! Been there! If your pecans are browning too fast, tent the dish with foil during the last 5 minutes of baking. The casserole will still cook through while protecting that gorgeous topping.
Is this dish sweet or savory? The beauty is it walks the line perfectly! The maple syrup and cinnamon add warmth, while the cottage cheese keeps it balanced. For a more savory version, reduce the syrup by half and add a pinch of black pepper.
Nutritional Information
One serving of this sweet potato casserole packs about 220 calories, with 6g protein and 4g fiber. Remember—nutrition varies based on ingredients/brands used. It’s comfort food you can feel good about serving! If you want to see more of our high-protein recipes, check out our fajita chicken cottage cheese bake.
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