Name: Sweet Potato Casserole with Crunchy Pecan Topping
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 3 lbs sweet potatoes (peeled and chopped into 1-inch chunks); 1/2 cup full-fat coconut milk; 2 tbsp maple syrup; 1 tsp cinnamon; 1/4 tsp nutmeg; 1 tsp vanilla; 1/2 tsp sea salt; 1 cup pecans (chopped); 1/2 cup almond flour; 2 tbsp maple syrup; 2 tbsp coconut oil; pinch of sea salt

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This sweet potato casserole is a delicious, healthy twist on the classic holiday dish. It’s naturally sweetened, low in sugar, and features a creamy sweet potato filling with a crunchy pecan topping. One taste and it’ll become your go-to Thanksgiving side dish! Gluten-free, dairy-free, egg-free, paleo, and vegan.

silver spoon scooping pecan sweet potato casserole out of white oval casserole dish

Confession: As a kid, I once sat at the kitchen table until bedtime because I refused to eat my yams. Clearly, I wasn’t a fan.

If you’d told me then that sweet potato casserole would become my favorite holiday dish, I never would have believed you. But here we are! If you landed here, maybe it’s a fave for you, too?

And this sweet potato casserole recipe is a real winner. It’s naturally sweetened with maple syrup and is topped with a crunchy pecan streusel topping.

No marshmallows. No dairy. No gluten. Just good-for-you ingredients that give you all the yummy flavors of the iconic dish, without the sugar crash.

I’ve been making this recipe on Thanksgiving for over ten years, and it never gets old. I hope you love it!

Why You’ll Love This Healthy Sweet Potato Casserole

Easy to make – It comes together in under an hour, and is easy to prep ahead. Perfect for busy holidays like Thanksgiving… or really whenever!
Made with simple ingredients – This casserole is made with wholesome ingredients like fresh sweet potatoes, pecans, and coconut milk. But you’d never guess it’s healthy by the taste!
No marshmallows – Not a fan of the marshmallow topping on traditional sweet potato casseroles? Me, either. This recipe swaps the marshmallows for a crunchy pecan topping. Sooo delicious, and much healthier!
Lower in sugar – This recipe is lightly sweetened with maple syrup, and has way less sugar than most sweet potato casseroles.
Dietary friendly – If you’re serving guests with dietary restrictions, this sweet potato casserole’s got you covered. It’s gluten-free, dairy-free, egg-free, vegan, and paleo!

Ingredients You’ll Need

Ready to get cooking? Here’s what you’ll need:

Sweet potato casserole recipe ingredients in bowls and measuring cups sitting on marble counter

Sweet potatoes – you’ll need about 3 pounds of fresh sweet potatoes. Trader Joe’s sells 3-pound bags of organic sweet potatoes that are perfect for this recipe. I recommend boiling them over baking them. This saves time and gives the filling a luscious texture!
Coconut milk – a dairy-free swap for heavy cream that adds a rich flavor to the filling.
Maple syrup – adds a hint of natural sweetness to the filling and the streusel topping.
Pecans – give the topping a rich buttery flavor and a delicious crunch!
Almond flour – bulks up the topping and keeps this casserole gluten-free and paleo. If you don’t have any on hand, I’ve included some possible subs in the recipe tips.
Coconut oil – a dairy-free alternative for butter that helps the pecan topping stick together. Feel free to swap it for butter or vegan butter (Miyokos is my fave!)
Spices – cinnamon, nutmeg, vanilla, and sea salt add extra flavor to the filling.

How to Make This Sweet Potato Casserole with Pecan Topping

Step 1: Cook the sweet potatoes. Preheat your oven to 350°F. Peel and chop the sweet potatoes into about 1-inch chunks. Place them in a medium pot and cover with water. Bring to a rolling boil over high heat. Then, reduce to medium heat and cook for 12-15 minutes, until fork tender. Drain and place in a large bowl.

Step 2: Mix the topping. While the potatoes are cooking, prepare the pecan topping. Combine the chopped pecans, almond flour, coconut oil, and maple syrup in a medium bowl. Stir until evenly combined and crumbly. Set aside.

Step 3: Make the sweet potato filling. Mash the sweet potatoes with a potato mas h er or handheld electric mixer until smooth. Add the coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and sea salt, and toss to combine.

Step 4: Spread the filling. Spoon the mashed sweet potatoes into a 9×9 baking dish and spread evenly.

Step 5: Add the topping. Sprinkle the pecan topping over the sweet potato filling evenly.

Step 6: Bake. Place the casserole in the preheated oven and bake for 25-30 minutes, until slightly golden. Let cool for 5-10 minutes before serving.

sweet potato casserole with pecan topping in oval white casserole dish with silver serving spoon sitting inside

The Perfect Make-Ahead Holiday Dish

The to-do list is long on Thanksgiving! That’s why I almost always prep this sweet potato casserole a day ahead. Simply assemble the casserole and hold off baking until the big day. Cover the casserole dish with foil and store it in the fridge until you’re ready to serve.

On Thanksgiving (or whenever you’re enjoying it), remove the casserole from the fridge and let it sit at room temperature for about 30 minutes. Then, bake as directed for 25-30 minutes until the topping is golden brown.

How to Store and Reheat Leftover Sweet Potato Casserole

Store leftover sweet potato casserole covered in the baking dish or an airtight container in the fridge for up to 5 days.

If storing your leftovers in a baking dish, you can reheat the entire dish in a warm oven (350°F) for 20-30 minutes. Just be sure to cover with foil to prevent the pecans from burning. Or, you can also just reheat a portion in the microwave.

Recipe Tips & Variations

Chopping the pecans: You can use prechopped pecans for this casserole to save time, or chop them yourself. I usually pulse them in a food processor until they’re nice and chunky.
Swap the almond flour: If you need to avoid almonds, you can swap the almond flour for oat flour or a gluten-free all-purpose flour mix (I love this one). Or if you can do gluten, whole wheat flour works!
Sweeten it up: This sweet potato casserole recipe has a mild sweetness, but it isn’t overpowering. And it’s certainly not marshmallow-level sweet! If you prefer a sweeter casserole, add another tablespoon or two of maple syrup to the filling or topping. Taste test until you find the sweet spot for you.

Other Healthy Thanksgiving Dishes

Looking for more healthy recipe inspiration for your holiday spread? Here are some delicious dishes that pair perfectly with this sweet potato casserole:

Roasted Butternut Squash Apple Soup – this would make an amazing side dish or starter for Thanksgiving. It’s easy to make, and so delicious!
Healthy Apple Crisp – all the apple pie flavor, with the fuss! Gluten-free, dairy-free, vegan, and paleo.

sweet potato casserole with pecan topping in oval white casserole dish with silver serving spoon

Sweet Potato Casserole with Crunchy Pecan Topping

This sweet potato casserole is a delicious, healthy twist on the classic holiday dish. It's naturally sweetened, low in sugar, and features a creamy sweet potato filling with a crunchy pecan topping. One taste and it'll become your go-to Thanksgiving side dish! Gluten-free, dairy-free, egg-free, paleo, and vegan.

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Prep Time 15

Cook Time 40

Total Time 55

Course Side Dish

Cuisine American

Servings 8

Ingredients

Sweet Potato Filling

3 lbs sweet potatoes peeled and chopped into 1-inch chunks
1/2 cup full-fat coconut milk
2 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/2 tsp sea salt

Pecan Topping

1 cup pecans chopped
1/2 cup almond flour
2 tbsp maple syrup
2 tbsp coconut oil
pinch of sea salt

Instructions

Cook the sweet potatoes. Preheat your oven to 350°F. Peel and chop the sweet potatoes and place in a medium pot. Cover with water and bring to a rolling boil over high heat. Then, reduce heat to medium and cook for 12-15 minutes, until fork tender. Drain and place in a large bowl.
Mix the topping. Combine the chopped pecans, almond flour, coconut oil, maple syrup, and sea salt in a medium bowl. Stir until evenly combined and crumbly. Set aside.
Make the sweet potato filling. Mash the sweet potatoes with a potato masher or handheld electric mixer until smooth. Add the coconut milk, maple syrup, vanilla, cinnamon, nutmeg, and sea salt, and toss to combine.
Spread the filling. Spoon the mashed sweet potatoes into a 9×9 baking dish and spread evenly.
Add the topping and bake. Sprinkle the pecan topping over the sweet potato filling evenly.
Bake. Place the casserole in the preheated oven and bake for 25-30 minutes, until slightly golden. Let cool for 5-10 minutes before serving.

Keyword almond flour, casserole, dairy free, gluten free, grain free, healthy, holiday, paleo, pecans, side dish, sweet potatoes, Thanksgiving

If you try this sweet potato casserole recipe, I’d love to know how it went! Drop me a comment below and let me know: