Sweet Potato Casserole with Curried Cashews

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Lightened-up sweet potato casserole is a warm and comforting side dish that makes a frequent appearance on my dining room table in the colder months. Unlike traditional sweet potato casseroles that are loaded with syrup and topped with marshmallows, this casserole gets its flavor from buttery cashews and smokey, spicy madras curry powder. 

This post is part of a sponsored collaboration between Trop50 and SheKnows.

Sweet Potato Casserole with Curried Cashews

The curried cashews that top this sweet potato casserole were one of my favorite recipes from culinary school. We made them to add to quinoa and apple salad, but I’ve been looking for ways to incorporate them into other recipes ever since.

As soon as the cooler weather began to roll in, it hit me: sweet potato casserole! The buttery, spicy nuts are an amazing contrast to silky smooth sweet potatoes.

Instead of using milk or butter, I mashed the sweet potatoes with Trop50 orange juice. It gives them a nice bright flavor and keeps the recipe dairy free.

An egg mixed in to the potatoes helps them rise a little so they’re light and fluffy, but you can omit it for a vegan option.

Sweet Potato Casserole with Curried Cashews

For more sweet potato recipes, try one of these: Sweet Potato and Sausage Quesadillas//Sweet Potato and Quinoa Patties with Curry Sauce//Sweet Potato Flatbread with Goat Cheese//Sweet Potato Enchiladas

Sweet Potato Casserole with Curried Cashews

Sweet Potato Casserole with Curried Cashews

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Servings: 6 servings
Calories: 211kcal


  • 2 large sweet potatoes about 4 pounds total
  • ½ cup Trop50 some pulp orange juice
  • Salt and pepper to taste
  • 1 egg beaten
  • ¾ cup halved raw cashews
  • ½ teaspoon madras curry powder
  • 1 teaspoon grape seed oil
  • 2 tablespoons shredded coconut
  • 1 teaspoon brown sugar


  • Heat oven to 325 degrees F.
  • Peel the sweet potatoes and cut them into 2-inch cubes. Place them in a large pot and cover with water. Bring to a boil, then simmer until fork-tender — about 15 minutes.
  • Drain and return to the pot. Add the Trop50 and mash until smooth. Season to taste with salt and pepper. Stir in the egg, then transfer the potatoes to a 9"x13" baking dish.
  • Meanwhile, toss the cashews with the oil, curry powder and salt. Arrange them in a baking sheet in a single layer. Bake until lightly toasted, 5 to 8 minutes.
  • Mix the toasted cashews with the coconut and brown sugar. Scatter them over the mashed sweet potatoes.
  • Bake for 15 to 20 minutes, or until golden brown and slightly puffed.
Nutrition Facts
Sweet Potato Casserole with Curried Cashews
Amount Per Serving (1 g)
Calories 211 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 8g
Cholesterol 31mg10%
Sodium 91mg4%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 11g12%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @HealthyDelish or tag #HealthyDelish!

Hi, I'm Lauren!

I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie. Read more...


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