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.
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.