A sweet potato casserole is the epitome of Thanksgiving in my household. It actually was always the dish I avoided as a kid. For some reason, I thought marshmallows and sweet potatoes never went well together.
Well times have changed and so have the recipes. I felt it was it was time to make a casserole I actually enjoy. This Maple Pecan Sweet Potato Casserole was the winner.
This dish is especially made for those who are health conscious like myself and want to enjoy Thanksgiving food that’s good for them. Enjoy!
Like most of my recipes, this sweet potato casserole is very easy to prepare. Start by filling a large soup pot full of eight cups of water and bring to a boil. As the water heats, prepare the sweet potatoes by washing them and patting them dry.
Once that’s complete, chop them up into large chunks (about the size of large strawberry) and place them into the boiling pot of water. Boil them for 20 minutes or until easily pierced with a fork.
Now, before moving on, preheat your oven to 400 degrees.
Maple Pecan Topping
As your potatoes boil, prepare your maple pecan topping. First, pulse your oats a couple of times in a good food processor or put in a blender for a couple seconds (I pulsed mine about 6 times in a food processor; leave some oats intact).
If the pecans are not already crushed, do just that using one of two methods:
- Add into your food processor and pulse 3-5 times, leaving some large chunks, OR
- Use a chef’s knife and roughly chop the pecans, also leaving some large chunks.
Back to the Sweet Potatoes
By now, your potatoes should be done boiling. Dump them into a strainer and allow to drain. Then add them to a large mixing bowl and smash using a large fork or potato masher; leaving some chunks for texture (notice a pattern here?).
Finish the filling by adding in coconut milk, coconut sugar, cinnamon, sea salt, and nutmeg. Mix well using a fork or whisk so that the spices and seasonings evenly distribute. Then add the filling into a greased 8×8 baking dish and smooth.
Finally, add your maple pecan topping on top of the filling and spread evenly. You’re now ready to bake!
Add the Maple Pecan Sweet Potato Casserole to the middle rack of your oven and back for 20-25 minutes, or until pecans are browned. Check at the 20-minute mark to ensure your topping doesn’t burn.
Once finished, take the dish out of the oven and allow to cool for at least 10 minutes before serving.
maple pecan sweet potato casserole
maple pecan sweet potato casserole
gluten free, dairy free, refined sugar free
plant based scotty
4 large sweet potatoes, cleaned and chopped into large chunks
3/4 cup canned full-fat coconut milk
3 tbsp coconut sugar
2 1/4 tsp cinnamon
3/4 tsp sea salt
1/2 tsp ground nutmeg
1 cup pecans
1/2 cup rolled oats (use gluten free if needed)
1 tbsp flaxseed meal
1 tbsp coconut oil, melted
1 tbsp maple syrup
1 tsp cinnamon
1/2 tsp vanilla extract
two-finger pinch sea salt
serve with :
steamed green beans
- Add 8 cups of water to a large soup pot and bring to a boil.
- Once the water is boiling, add in sweet potatoes and boil for 20 minutes or until easily pierced with a fork.
- Add oats and pecans into your food processor. Pulse a couple of times until about half the mixture is chopped.
- As your potatoes boil, prepare the topping by adding in all of the ingredients into a medium bowl and mix. Set aside and preheat your oven to 400 degrees.
- Once the sweet potatoes are finished boiling, dump into a strainer and drain. Then place them into a large bowl and mash with a potato masher or fork (keeping some chunks for texture).
- Finally, add in the rest of your sweet potato filling ingredients, mix well, then dump into an 8x8 baking dish. Cover with maple pecan topping and place in the oven for 25 minutes, checking at the 20-minute mark (to ensure the topping doesn't burn).