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


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


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


  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.