Bariatric-Friendly Salty & Sweet Potato Casserole (Low-Carb Comfort Food) Recipe
This Bariatric sweet potato casserole recipe gives you the warm, nostalgic comfort of a holiday side with thoughtful swaps to keep protein high and net carbs moderate. It’s creamy, slightly sweet, and topped with a crunchy nut crust that makes each forkful feel satisfying without excess portions. Perfect for weeknight dinners, holiday spreads, or meal prep.
Ingredients
- 2 cups riced cauliflower 300 g
- 1 cup mashed sweet potato 200 g
- 8 oz lean turkey sausage cooked (227 g)
- ½ cup shredded sharp cheddar 56 g
- ½ cup plain Greek yogurt 120 g
- 1 large egg
- 2 tbsp olive oil 27 g
- ¼ cup onion chopped (40 g)
- 2 cloves garlic minced
- ¼ cup pecans chopped (30 g)
- 2 tbsp almond flour 14 g
- 2 tbsp unflavored whey protein isolate 20 g — optional
- Salt pepper, smoked paprika, cinnamon (pinch)
- Erythritol optional pinch
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion and garlic in 1 tbsp olive oil; brown turkey sausage; set aside.
- Steam or microwave riced cauliflower and squeeze dry. Mash sweet potato.
- Mix cauliflower, sweet potato, Greek yogurt, egg, whey, 1 tbsp olive oil, half cheddar, sausage, and seasonings.
- Press into 9×9 baking dish. Combine pecans, almond flour, remaining cheddar and press on top.
- Bake 20–25 minutes until bubbly and topping is crisp. Rest 5 minutes, serve.