Good stuff for your belly, mind, & soul

Sweet Potato Casserole

Sweet Potato Casserole

Thanksgiving is almost here! For years Thanksgiving has been my favorite holiday.  I love its simplicity and how even after all these years, its meaning has not gotten muddled.  Food, family, friends, and giving thanks? Yes, please.  And for many peeps a Thanksgiving feast is not complete without a Sweet Potato Casserole on the dinner table.

Most traditional Sweet Potato Casseroles are filled with butter, milk, sugar, and topped off with marshmallows.  That is all fine and dandy, but what if you’re wanting some sweet potato lovin’ on your plate minus the sugar and dairy fest?

This Sweet Potato Casserole is a healthier spin on the traditional dish, but just as yummy.  Sweetened with only pure maple syrup and topped with a pecan streusel, you won’t miss those marshmallows one little bit.  Whether you’re having family over with some food restrictions or just looking to have a healthier Thanksgiving meal, this Sweet Potato Casserole aims to please all bellies.  It is gluten free, dairy free, vegan, and paleo friendly.

Are you ready?

Ingredients

For the sweet potatoes:

3 lbs. sweet potatoes (peeled & chopped into 1 in. chunks)

1/2 cup coconut milk

2 tbsp. maple syrup

1 tsp. pure vanilla extract

1/2 tsp. cinnamon

1/2 tsp. sea salt

For the topping:

1 cup pecans

1/2 cup almond meal

2 tbsp. coconut oil

2 tbsp. maple syrup

Directions

Fill a large stockpot with water and bring to a boil over high heat.  While the water is heating up, you can peel and chop your sweet potatoes.  Once bubbling, carefully add sweet potatoes to pot, cover and reduce heat to med-high.  Allow to cook until sweet potatoes are tender enough to mash easily (about 10 min. or so).

chopped sweet potatoes
pecan streusel topping
chopped pecans
sweet potato filling

While the sweet potatoes are cooking, you can get the toppings ready to go.  Preheat your oven to 350 degrees.  Add the pecans to a food processor and pulse just enough to get the pecans down to a nice chunky texture.  Add pecans to a large bowl along with other topping ingredients.  Mix well until it starts to stick a bit and form a nice crumbly texture.

Once sweet potatoes are tender, drain and rinse them with some cool water.   To mash the sweet potatoes you can either be old school like me and use a traditional potato masher, or use an electric hand mixer.  Once the potatoes are de-chunkdified, add in the coconut milk, maple syrup, vanilla, cinnamon & salt.  Mix well until well combined and the big clumps are gone.

Add the sweet potatoes to a large casserole dish and smooth out evenly with a large spoon.  Sprinkle the topping evenly over the sweet potato mixture and bake for 20 min. Your kitchen will begin to smell of sweet potato goodness.  😍

Allow to cool for a few minutes before serving.  I hope you enjoy this recipe & wish you a very happy Thanksgiving! 🦃

sweet potato casserole

Sweet Potato Casserole

A healthy version of the classic Thanksgiving dish, this Sweet Potato Casserole is gluten free, dairy free, and naturally sweetened with pure maple syrup.

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Author Mindy

Ingredients

Sweet Potato Filling

  • 3 lbs. sweet potatoes (peeled & chopped into 1 in. cubes)
  • 1/2 cup coconut milk (the canned full fat kind)
  • 2 tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/2 tsp. sea salt

Topping

  • 1 cup pecans
  • 1/2 cup almond meal
  • 2 tbsp. coconut oil
  • 2 tbsp. maple syrup

Instructions

  1. Fill a large stockpot with water and bring to a boil over high heat.  While the water is heating up, you can peel and chop your sweet potatoes.  
  2. Once bubbling, carefully add sweet potatoes to pot, cover and reduce heat to med-high. Allow to cook until sweet potatoes are tender enough to mash easily (about 10 min. or so).

  3. Preheat your oven to 350 degrees.  
  4. Add the pecans to a food processor and pulse just enough to get the pecans down to a nice chunky texture. Add pecans to a large bowl along with other topping ingredients. Mix well until it starts to stick a bit and form a nice crumbly texture.
  5. Once sweet potatoes are tender, drain and rinse them with some cool water. Add the sweet potatoes to a large mixing bowl along with coconut milk, maple syrup, vanilla, cinnamon & salt. Mix well until well combined and the big clumps are gone.
  6. Add the sweet potatoes to a large casserole dish and smooth out evenly with a large spoon. Sprinkle the topping evenly over the sweet potato mixture and bake for 20 min.

 

Share this post:


Leave a Reply

Your email address will not be published. Required fields are marked *