Healthy Sweet Potato Casserole
Serves: 4
  • 2-3 large Sweet Potatoes, peeled & spiralized
  • ½ Sweet White Onion, spiralized or sliced
  • 1 Bell Pepper, sliced
  • 2 cloves Garlic, minced
  • 1 (10oz) bag Fresh Spinach
  • Olive Oil, as needed
  • 6 strips Bacon, cooked & crumbled
  • 3 cups shredded Chicken (this is about 2-3 Chicken Breasts)
  • 1 cup Coconut Milk
  • ¼ cup Chicken Stock
  • 3 Eggs
  • ½ tsp. Nutmeg
  • S+P to taste (about 1 tsp. each)
  • Parsley, chopped (optional)
  • Compliant Hot Sauce (optional)
  1. Prep the sweet potato, onion, bell pepper, garlic, bacon and chicken prior to assembling casserole. I like to make a big batch of Chicken in my slow-cooker and then use it for various recipes throughout the week.
  2. In a large skillet, heat up about 1 tbsp. olive oil over medium-high heat. Sauté the Onion and bell pepper for about 5 minutes, or until softened. Add garlic and sauté for an additional minute. Transfer the vegetable mixture to a medium sized bowl and set aside.
  3. Add a tad more olive oil to the skillet and sauté spinach until it's wilted, about 5 minutes. Season with Salt & Pepper.
  4. Preheat oven to 350 F.
  5. Grease a large baking dish and add the spiralized sweet potato noodles. If you don't own a spiralizer, you can thinly cut the Potatoes into matchsticks or chop into small cubes - either of those methods would work with this recipe as well.
  6. Add the following ingredients layered evenly on top of the sweet potatoes in this order: vegetable mixture, spinach, bacon and chicken.
  7. In a large bowl, whisk together the coconut milk, chicken stock, eggs and nutmeg. Pour evenly over the casserole.
  8. Bake for 30-35 minutes, or until the egg mixture is set.
Recipe by Slice of Jess at