maple pecan sweet potato casserole

Maple Pecan Sweet Potato Casserole | Vegan | Gluten Free | Refined Sugar Free

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!

Prep It

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:

  1. Add into your food processor and pulse 3-5 times, leaving some large chunks, OR
  2. Use a chef’s knife and roughly chop the pecans, also leaving some large chunks.

Now, add the pecans and oats into a large bowl, then top with flaxseed meal, coconut oil, maple syrup, vanilla extract, cinnamon, and sea salt. Mix well and set aside.

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!

Bake It

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 | Vegan | Gluten Free | Refined Sugar Free

Eat It

Serve this Maple Pecan Sweet Potato Casserole alongside your favorite plant-based Thanksgiving recipes or as a side dish for dinner.

Looking for more healthy side dishes? Try these:

Maple Pecan Sweet Potato Casserole | Vegan | Gluten Free | Refined Sugar Free

maple pecan sweet potato casserole

maple pecan sweet potato casserole

Prep Time
Total Time 
10 minutes
55 minutes
Prep Time:
10 minutes
Total Time: 
55 minutes
Servings:
8
Cuisine:
vegan
Category:
side dish
Diet:
gluten free, dairy free, refined sugar free
Author:
plant based scotty

ingredients :

  • Sweet Potato Filling :

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

  • Maple Pecan Topping:

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

directions :

  1. Add 8 cups of water to a large soup pot and bring to a boil.
  2. Once the water is boiling, add in sweet potatoes and boil for 20 minutes or until easily pierced with a fork.
  3. Add oats and pecans into your food processor. Pulse a couple of times until about half the mixture is chopped.
  4. 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.
  5. 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).
  6. 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).
Maple Pecan Sweet Potato Casserole | Vegan | Gluten Free | Refined Sugar Free
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5 Comment(s)

  1. Jazmine
    November 15, 2018

    This looks absolutely delicious! Thanks for the healthy thanksgiving recipe. I loose that you use coconut milk, my absolute favorite. I’m definitely trying this out this year!

    1. Scotty
      November 15, 2018

      Thanks Jazmine! Happy to hear you’ll be making this.

      1. Jazmine
        November 24, 2018

        I made this recipe for Thanksgiving and it was a hit! Loved the sweetness but that’s its controlled by using coconut sugar and coconut milk in place. You shared this with me on Facebook by the way so it is a good way to get followers 😉

  2. Angie
    November 18, 2018

    Wow! This looks awesome! I’m putting this on my menu this year! FYI I just found your site through Pinterest – Thanks for sharing your awesome creations!

    1. Scotty
      November 19, 2018

      So cool Angie! Glad you found me and like this recipe. Thanks for taking the time to comment.

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