25+ Delicious Holiday Diabetic Sweet Potato Recipes for a Healthier Celebration

The holiday season is often filled with indulgent treats, but for those managing diabetes, it’s important to find recipes that don’t spike blood sugar levels while still delivering festive flavor.

Sweet potatoes, with their natural sweetness and high fiber content, are an ideal ingredient for diabetic-friendly meals.

Packed with vitamins, antioxidants, and a low glycemic index, sweet potatoes can be the perfect base for delicious holiday dishes that everyone can enjoy.

In this article, we’ve curated over 25 diabetic-friendly sweet potato recipes to help you celebrate the season without compromising on taste or nutrition.

Whether you’re looking for savory sides, comforting casseroles, healthy desserts, or breakfast options, these recipes are designed to keep your holiday meals both festive and diabetes-conscious.

From classic favorites with a healthy twist to unique new creations, you’ll find something for every occasion.

25+ Delicious Holiday Diabetic Sweet Potato Recipes for a Healthier Celebration

This holiday season, you can indulge in the rich, comforting flavors of sweet potatoes without worrying about your blood sugar levels.

With over 25 diabetes-friendly recipes to choose from, there’s no shortage of ways to create nutritious and festive dishes that everyone at the table will love.

These recipes offer a perfect balance of flavor, health, and holiday cheer, making it easy to enjoy the festivities while sticking to your dietary needs.

So, whether you’re hosting a holiday dinner or bringing a dish to a family gathering, these diabetic sweet potato recipes will ensure that you can share in the joy of delicious food without any guilt.

Cinnamon-Spiced Sweet Potato Casserole (Diabetic-Friendly)

This creamy and flavorful casserole takes the classic holiday sweet potato dish and makes it suitable for diabetics. By replacing traditional sugary toppings with natural sweeteners and heart-healthy ingredients, this dish satisfies your sweet tooth without compromising your health.

Ingredients:

• 4 medium sweet potatoes (peeled and cubed)
• 2 tablespoons unsalted butter, melted
• 1/4 cup unsweetened almond milk (or any low-carb milk alternative)
• 1/4 cup sugar-free maple syrup
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup finely chopped pecans

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil sweet potatoes in a large pot of water until tender, about 20 minutes. Drain and mash.
3. In a mixing bowl, combine the mashed sweet potatoes with melted butter, almond milk, sugar-free maple syrup, cinnamon, nutmeg, and salt. Mix until smooth.
4. Transfer the mixture to a greased casserole dish. Spread evenly.
5. Sprinkle chopped pecans over the top.
6. Bake for 25-30 minutes until the top is golden and slightly crisp.
7. Let cool slightly before serving.

This recipe is a perfect addition to your holiday table, offering a naturally sweet and spiced side dish that everyone can enjoy guilt-free.

Sweet Potato Protein Brownies (Diabetic-Friendly)

These fudgy sweet potato brownies are a delightful holiday dessert packed with fiber, protein, and natural sweetness. They’re crafted to satisfy dessert cravings while being easy on blood sugar levels.

Ingredients:

• 1 cup mashed cooked sweet potatoes
• 1/4 cup unsweetened cocoa powder
• 1/4 cup almond flour
• 1/4 cup sugar-free chocolate chips
• 2 large eggs
• 1/4 cup sugar substitute (like erythritol or monk fruit)
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a mixing bowl, combine sweet potatoes, eggs, vanilla extract, and sugar substitute. Whisk until smooth.
3. Add cocoa powder, almond flour, baking powder, and salt. Mix until a batter forms.
4. Fold in the sugar-free chocolate chips.
5. Pour the batter into the prepared pan, spreading it evenly.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool completely before cutting into squares.

These sweet potato protein brownies are a crowd-pleaser, delivering indulgence with every bite. They’re a great way to bring something nutritious yet decadent to your holiday celebrations.

Sweet Potato Pie with Almond Flour Crust (Diabetic-Friendly)

This diabetic-friendly take on the classic sweet potato pie brings the same creamy and spiced flavors while keeping the carbs in check. The almond flour crust adds a nutty, buttery touch that complements the filling beautifully.

Ingredients:

For the crust:

• 1 1/2 cups almond flour
• 3 tablespoons melted coconut oil or unsalted butter
• 2 tablespoons sugar substitute (like stevia or erythritol)
• 1/4 teaspoon salt

For the filling:

• 2 cups mashed cooked sweet potatoes
• 1/2 cup unsweetened almond milk
• 1/4 cup sugar-free maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.
2. In a bowl, combine almond flour, coconut oil, sugar substitute, and salt to form a dough. Press it evenly into the pie dish. Bake for 10 minutes, then set aside.
3. In a separate bowl, mix mashed sweet potatoes, almond milk, maple syrup, eggs, vanilla extract, and spices until smooth.
4. Pour the filling into the pre-baked crust and smooth the top.
5. Bake for 35-40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
6. Allow the pie to cool before slicing.

This sweet potato pie offers the perfect ending to a holiday meal. Its warm spices and velvety texture will leave everyone asking for seconds while still being diabetes-conscious.

Sweet Potato Chia Pudding (Diabetic-Friendly)

This creamy and nutrient-packed chia pudding is a unique way to enjoy sweet potatoes for the holidays. It’s a make-ahead treat that combines the earthy sweetness of sweet potatoes with warm spices and the health benefits of chia seeds.

Ingredients:

• 1 cup mashed cooked sweet potatoes
• 1/4 cup chia seeds
• 1 1/2 cups unsweetened almond milk
• 2 tablespoons sugar-free maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract

Instructions:

1. In a mixing bowl, whisk together mashed sweet potatoes, almond milk, maple syrup, cinnamon, nutmeg, and vanilla extract until smooth.
2. Stir in the chia seeds and mix well.
3. Transfer the mixture to a container, cover, and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, give it a good stir and divide into individual servings. Garnish with a sprinkle of cinnamon or a few chopped nuts if desired.

This pudding is a creamy, naturally sweetened treat that’s perfect for breakfast, dessert, or even a snack during the holidays.

Sweet Potato Coconut Cookies (Diabetic-Friendly)

Soft, chewy, and packed with flavor, these sweet potato coconut cookies are a healthier alternative to traditional holiday cookies. They’re low-carb, naturally sweetened, and brimming with tropical flavors.

Ingredients:

• 1 cup mashed cooked sweet potatoes
• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup sugar substitute (like monk fruit or erythritol)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine sweet potatoes, egg, vanilla extract, and sugar substitute. Stir until well blended.
3. Add almond flour, shredded coconut, cinnamon, baking soda, and salt. Mix until a dough forms.
4. Scoop tablespoon-sized portions of dough and roll into balls. Flatten slightly and place on the baking sheet.
5. Bake for 15-18 minutes or until the edges are golden brown.
6. Let cool completely on a wire rack before serving.

These cookies are a delightful addition to any holiday cookie platter, offering a satisfying bite that’s both sweet and healthy.

Sweet Potato Apple Crumble (Diabetic-Friendly)

This diabetic-friendly crumble combines the natural sweetness of sweet potatoes and apples with a crunchy oat and nut topping. It’s a warm, cozy dessert perfect for sharing during the holidays.

Ingredients:

For the filling:

• 2 medium sweet potatoes (peeled and sliced thin)
• 2 medium apples (peeled and sliced thin)
• 1/4 cup sugar-free maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the topping:

• 1/2 cup old-fashioned oats
• 1/4 cup almond flour
• 2 tablespoons chopped walnuts or pecans
• 2 tablespoons melted coconut oil or butter
• 1 tablespoon sugar substitute

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish.
2. In a large bowl, toss sweet potatoes and apples with maple syrup, cinnamon, and nutmeg. Spread the mixture evenly in the prepared dish.
3. In a separate bowl, mix oats, almond flour, nuts, coconut oil, and sugar substitute until crumbly. Sprinkle evenly over the filling.
4. Bake for 30-35 minutes or until the topping is golden and the filling is bubbling.
5. Let cool slightly before serving.

This crumble is the ultimate holiday comfort dessert, combining tender fruit and sweet potatoes with a satisfyingly crunchy topping.

Sweet Potato Energy Bites (Diabetic-Friendly)

These no-bake energy bites are a quick and healthy holiday snack that delivers a boost of energy. Perfect for on-the-go, they combine sweet potatoes with nuts and spices for a festive treat.

Ingredients:

• 1/2 cup mashed cooked sweet potatoes
• 1 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons sugar substitute (like stevia or erythritol)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 cup finely chopped nuts (like pecans or walnuts)

Instructions:

1. In a mixing bowl, combine sweet potatoes, almond flour, coconut, sugar substitute, cinnamon, and ginger. Stir until well combined.
2. Fold in the chopped nuts.
3. Roll the mixture into tablespoon-sized balls and place on a parchment-lined tray.
4. Refrigerate for at least 1 hour to firm up before serving.

These energy bites are a delicious and festive way to enjoy sweet potatoes while sticking to your diabetic-friendly diet during the holidays.

Sweet Potato and Pumpkin Soup (Diabetic-Friendly)

This hearty and warming soup combines sweet potatoes and pumpkin, two naturally sweet and nutritious vegetables, with a blend of spices for a comforting holiday dish. It’s perfect for a cozy dinner or as a starter to a festive meal.

Ingredients:

• 2 medium sweet potatoes (peeled and chopped)
• 1 1/2 cups pumpkin puree (unsweetened)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 4 cups low-sodium vegetable broth
• 1/2 cup unsweetened coconut milk
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add chopped sweet potatoes, pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil.
3. Reduce heat to low and simmer for about 25-30 minutes, until the sweet potatoes are tender.
4. Use an immersion blender to blend the soup until smooth (or transfer to a blender in batches).
5. Stir in coconut milk and adjust seasoning as needed.
6. Serve warm, garnished with a sprinkle of cinnamon or fresh herbs.

This soup is creamy and full of flavor, providing a cozy yet healthy start to your holiday meals. It’s rich in fiber and vitamin A while being low in carbs, making it an excellent choice for anyone managing diabetes.

Sweet Potato and Spinach Stuffed Mushrooms (Diabetic-Friendly)

These bite-sized appetizers are packed with flavor and make a wonderful addition to any holiday gathering. The combination of roasted sweet potatoes, spinach, and savory mushrooms offers a delicious way to enjoy the holiday season without excess sugar or carbs.

Ingredients:

• 12 large mushroom caps (stems removed)
• 1 cup mashed cooked sweet potatoes
• 1/2 cup fresh spinach (chopped)
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/4 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C). Place mushroom caps on a baking sheet, stem-side up.
2. In a mixing bowl, combine mashed sweet potatoes, chopped spinach, Parmesan cheese, garlic powder, pepper, and thyme.
3. Spoon the sweet potato mixture into the mushroom caps, packing the filling tightly.
4. Drizzle the stuffed mushrooms with olive oil and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
5. Serve warm and enjoy as a healthy, savory holiday appetizer.

These stuffed mushrooms are full of flavor and make a great finger food for guests. They provide a savory bite with the perfect balance of sweetness from the potatoes and a boost of nutrients from the spinach.

Sweet Potato Pancakes (Diabetic-Friendly)

These sweet potato pancakes are a delightful way to enjoy the flavors of the season in a diabetic-friendly format. Light, fluffy, and naturally sweet, these pancakes are the perfect breakfast or brunch treat for your holiday table.

Ingredients:

• 1 cup mashed cooked sweet potatoes
• 1/2 cup almond flour
• 1/4 cup unsweetened almond milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1 tablespoon coconut oil (for cooking)

Instructions:

1. In a bowl, whisk together mashed sweet potatoes, almond flour, almond milk, eggs, cinnamon, vanilla extract, and baking powder until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
3. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes per side, or until golden brown and cooked through.
4. Remove from the skillet and keep warm.
5. Serve with sugar-free syrup, fresh berries, or a dollop of Greek yogurt.

These sweet potato pancakes are a perfect way to enjoy the holidays with a healthy twist. They’re filling and satisfying, providing fiber and vitamins without the high sugar content.

Sweet Potato and Cranberry Salad (Diabetic-Friendly)

This vibrant salad combines the earthy flavors of roasted sweet potatoes with the tangy bite of cranberries, offering a refreshing and nutrient-rich addition to your holiday meals. It’s full of antioxidants and healthy fats, making it a balanced dish for managing blood sugar levels.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1/2 cup fresh cranberries (or dried, unsweetened cranberries)
• 1/4 cup chopped walnuts
• 2 cups fresh spinach or arugula
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
2. In a small bowl, whisk together apple cider vinegar, honey (if using), salt, and pepper.
3. In a large bowl, combine roasted sweet potatoes, cranberries, walnuts, and spinach.
4. Drizzle the dressing over the salad and toss to combine.
5. Serve immediately or refrigerate for up to a few hours for flavors to meld.

This colorful salad offers a perfect balance of sweet, savory, and tart flavors while providing a healthy dose of vitamins, fiber, and antioxidants. It’s a great side dish to complement any holiday main course.

Sweet Potato and Cauliflower Mash (Diabetic-Friendly)

This creamy mash combines the sweetness of sweet potatoes with the mild flavor of cauliflower, creating a light yet satisfying side dish. It’s a perfect alternative to traditional mashed potatoes for those watching their carbohydrate intake during the holidays.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1/2 head of cauliflower (chopped into florets)
• 2 tablespoons unsalted butter
• 1/4 cup unsweetened almond milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Steam or boil the sweet potatoes and cauliflower together until both are tender, about 15-20 minutes.
2. Drain well and transfer to a mixing bowl.
3. Mash the sweet potatoes and cauliflower together using a potato masher or an immersion blender until smooth.
4. Stir in butter, almond milk, cinnamon, garlic powder, salt, and pepper.
5. Serve warm as a flavorful, lower-carb alternative to traditional mashed potatoes.

This mash offers a silky, creamy texture and a touch of sweetness, making it a great addition to your holiday meal while keeping your carbohydrate intake in check.

Sweet Potato and Almond Butter Protein Bars (Diabetic-Friendly)

These homemade protein bars are a great snack for busy holiday days. They’re packed with the goodness of sweet potatoes and almond butter, providing both protein and healthy fats to keep you energized. These bars are perfect for on-the-go or as a post-workout snack.

Ingredients:

• 1/2 cup mashed cooked sweet potatoes
• 1/4 cup almond butter
• 1/2 cup rolled oats
• 1/4 cup protein powder (vanilla or chocolate)
• 2 tablespoons ground flaxseed
• 1 tablespoon chia seeds
• 1/4 teaspoon cinnamon
• 1/4 cup unsweetened almond milk
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a small baking dish with parchment paper.
2. In a large mixing bowl, combine sweet potatoes, almond butter, oats, protein powder, flaxseed, chia seeds, and cinnamon.
3. Add almond milk and stir until a dough forms. If the mixture is too thick, add a little more almond milk.
4. Fold in chopped nuts if desired.
5. Press the mixture into the prepared baking dish and bake for 20-25 minutes, or until the bars are set and lightly golden.
6. Let cool completely before slicing into bars.

These protein bars are a perfect holiday treat for those with a busy schedule. They provide a balance of protein, healthy fats, and fiber, all while being delicious and satisfying.

Sweet Potato & Zucchini Fritters (Diabetic-Friendly)

These crispy fritters combine sweet potatoes and zucchini, two nutrient-packed vegetables, to create a light and flavorful holiday appetizer or side dish. These fritters are savory, lightly spiced, and easy to make, offering a healthier alternative to traditional fried foods.

Ingredients:

• 1 medium sweet potato (peeled and grated)
• 1 medium zucchini (grated and excess moisture squeezed out)
• 1/4 cup almond flour
• 1 large egg
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil (for frying)

Instructions:

1. Grate the sweet potato and zucchini. Squeeze out any excess moisture from the zucchini.
2. In a large bowl, mix the grated sweet potato, zucchini, almond flour, egg, garlic powder, cumin, salt, and pepper until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop tablespoon-sized portions of the mixture into the skillet and flatten slightly to form fritters.
5. Cook each fritter for 3-4 minutes per side, or until golden and crispy.
6. Remove from the skillet and drain on paper towels.
7. Serve warm with a dollop of Greek yogurt or a drizzle of sugar-free yogurt dressing.

These fritters are a delightful addition to your holiday meal, offering a crunchy exterior and soft interior filled with the goodness of sweet potatoes and zucchini. They’re also a great way to sneak in some extra veggies!

Sweet Potato Quinoa Salad with Lemon Vinaigrette (Diabetic-Friendly)

This vibrant quinoa salad combines sweet potatoes, quinoa, and fresh veggies with a zesty lemon vinaigrette. It’s a nutrient-packed dish that’s perfect for any holiday gathering. Packed with protein, fiber, and healthy fats, it’s both satisfying and diabetes-friendly.

Ingredients:

• 2 medium sweet potatoes (peeled and cubed)
• 1 cup cooked quinoa
• 1 cup diced cucumber
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 1 tablespoon olive oil

For the dressing:

• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, until tender.
2. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, cucumber, red bell pepper, parsley, and feta cheese if using.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This quinoa salad is a wonderful option for a light holiday meal or side dish. The sweet potatoes and quinoa provide a filling, nutrient-dense base, while the fresh vegetables and tangy vinaigrette bring brightness and flavor.

Note: More recipes​ are coming soon!